Fluffy lemon cheesecake

Yield: 8 Servings

Ingredients:

• 1 Reduced fat graham cracker -crust
• 15 oz Fat-free or reduced fat -ricotta cheese
• 1/2 c Sugar
• 1/3 c Skim milk or 1% milk
• 2 tb Flour
• 2 tb Lemon juice
• 1 ts Finely grated lemon peel
• 1 ts Vanilla
• 1/4 ts Salt

Instructions:

1. Combine ricotta cheese sugar milk flour lemon juice lemon peel vanilla and salt in a bowl. Beat with electric mixer at medium speed until fairly smooth. 2. Add eggs; beat until well combined. 3. Pour into pie crust; bake at 350F for 40 minutes or until center is almost set. Cool completely on wire rack. Cover with dome from graham-cracker crust and refrigerate at least 3 hours.

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