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
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
Lemon Cheese Cake, Lemon CheesecakeIf the Lemon Cheesecake recipe was useful and interesting, you can share it with your friends or leave a comment.