Serves: 8
Total Calories: 578
1. In large mixing bowl beat ricotta cheese, sugar, milk, flour, lemon juice, lemon peel and vanilla on medium speed of electric mixer until nearly smooth. Add eggs, one at a time, mixing until just combined after each addition.
2. Place crust on baking sheet. Pour cheese mixture into crust. Bake on baking sheet at 350°F about 40 minutes or until center is almost set. Cool on wire rack for 1 hour.
3. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
This Fluffy Lemon Cheesecake (made with Reduced Fat Pie Crust) recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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