Lemon Cheesecake

Serves 16

Lemon Cheesecake
  • 2 cups ricotta cheese, part-skim
  • 2 8-oz. Packages Cream cheese, softened
  • 4 Eggs
  • 1 cup Buttermilk
  • ½ cup Sugar
  • 2 Tbsp. Cornstarch
  • 2 tsp. Vanilla
  • 1/4 tsp. Salt
  • 1 Lemon, juice and grated rind
  1. Preheat oven to 375°F. In a large bowl, beat the cheeses until smooth.
  2. Add the eggs one at a time, beating well after each addition.
  3. dd the remaining ingredients. Beat until smooth. Pour into a lightly buttered 9-inch spring form pan. Bake for one hour.
  4. Cool completely before removing the rim and serving. Garnish with fruit yogurt or fresh fruit, if desired.