Lemon Cheesecake

Lemon Cheesecake

Lemon Cheesecake

  • 1 graham cracker crust - 8" or 9" deep dish, packaged or homemade
  • 15 oz. ricotta cheese
  • 1/2 cup sugar
  • 1/3 cup milk
  • 2 T. flour
  • 2 T. lemon juice
  • 1 T. finely grated lemon peel
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 2 eggs
  • 1 graham cracker crust - 8" or 9" deep dish, packaged or homemade
Preparation-
Combine the ricotta, sugar, milk, flour, lemon juice, grated lemon peel, vanilla & salt. Beat at medium speed until smooth. Add the beaten eggs and beat again until well blended. Pour into the graham cracker crust. Bake in a preheated oven at 350º for 40 minutes at or until the center is set. Cool at room temperature for 1 hour, then cover and refrigerate for at least 3 hours before serving.




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Content copyright © 2021 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.