Lemon Cheesecake

Name: Lemon Cheesecake
Ingredients: 1 (250 g) package light cream cheese, softened; 1 14 cups granulated sugar; 2 tablespoons all-purpose flour; 1 teaspoon vanilla; 3 eggs; 1 (454 g) container light ricotta cheese, extra smooth; 1 cup nonfat sour cream; 1 tablespoon lemon rind, finely grated; 2 tablespoons lemon juice; 22 vanilla wafers; 4 cups fresh berries or 4 cups sliced peaches or 4 cups mangoes or 4 cups kiwi, etc

11 ingredients

12 steps

Ingredients

1 (250 g) package light cream cheese, softened
1 14 cups granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
3 eggs
1 (454 g) container light ricotta cheese, extra smooth
1 cup nonfat sour cream
1 tablespoon lemon rind, finely grated
2 tablespoons lemon juice
22 vanilla wafers
4 cups fresh berries or 4 cups sliced peaches or 4 cups mangoes or 4 cups kiwi, etc

Directions

1

Beat cream cheese and sugar with electric mixer in a large bowl until smooth.
2

Beat in flour and vanilla.
3

Beat in eggs just until well blended.
4

Blend in ricotta cheese, sour cream, lemon rind and lemon juice.
5

Place vanilla wafers in bottom of 9-inch springform pan.
6

Gently spoon cheesecake batter over wafers.
7

Bake in preheated 325F oven until center is slightly wobbly, about 65 minutes to 70 minutes.
8

Remove from oven; run knife around edge.
9

Return to oven that has been turned off.
10

Let rest 1 hour with door ajar.Remove outer ring.
11

Refrigerate, covered, at least 3 hours before serving.
12

Serve slice topped with 1/3 cup fresh fruit.