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Lemon Cheesecake

Lemon CheesecakeA light and refreshing lemon-flavored cheesecake made with ricotta and cream cheeses. This crust-less cheesecake is very easy to prepare. Here is an easy dessert recipe for Lemon Cheesecake.

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.

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