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Lemon Cheesecake recipe

Lemon Cheesecake.

Made with buttermilk milk, ricotta cheeseand cream cheese, this lemon cheesecake soars to an all new levelof excellence in taste and texture. If desired, you can bakethis cheesecake in a graham cracker crust.

Recipe: Lemon Cheesecake

2 cups (16 ounces) part-skim ricotta cheese
2 (8-ounce) packages cream cheese, softened
4 large eggs
1 cup buttermilk
1/2 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
Juice and grated rind of 1 small lemon

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, beat the cheeses untilsmooth.
  • Add the eggs one at a time, beating wellafter each addition.
  • Add the remaining ingredients. Beat untilsmooth.
  • Pour into a lightly buttered 9-inch springformpan.
  • Bake for one hour.
  • Cool completely before removing the rimand serving.
  • Serve garnished with fruit yogurt or freshfruit, if desired.

    Makes 12 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

    Lemon Cheese Cake, Lemon Cheesecake

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