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Lemon Ricotta Cheesecake 

Ingredients

  • 6 ounces graham cracker crust    

  • 15 ounces ricotta cheese

  • ½ cup granulated sugar                

  • 1/3 cup skim or 1% whole milk

  • 2 tablespoons All-Purpose flour    

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon grated lemon zest    

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt            

  • 2 large eggs

  • 1 lemon, sliced

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Directions

  1. Preheat oven to 350°.

  2. Combine ricotta cheese, sugar, milk, flour, lemon  juice, lemon peel, vanilla and salt in a bowl. 

  3. Beat with mixer at medium speed until fairly smooth.  Add eggs; beat until well combined. 

  4. Pour into pie crust, bake for 40 minutes or until center is almost set. 

  5. Cool completely on wire rack.  Cover with dome; refrigerate at least 3 hours before serving.  Garnish with lemon slices.

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