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
Preheat the oven to 375°F (190°C).
Combine ricotta cheese and cream cheese in a large bowl and beat until smooth. Add the eggs one at a time, beating well after each addition.
Add the buttermilk, sugar, cornstarch and salt. Beat until smooth. Mix in vanilla extract, lemon juice and lemon rind.
Pour mixture into a lightly buttered 9-inch springform pan. Bake for one hour.
Cool completely before removing the rim and serving. Serve with fresh fruits, if desired.
Makes 12 servings.