Recipe: Fluffy Lemon Cheesecake (using ricotta cheese, Keebler Ready Crust recipe)
Desserts - Pies and TartsFLUFFY LEMON CHEESECAKE
1 Keebler Reduced Fat Ready Crust Graham Cracker Pie Crust (6 oz.)
1 (15 oz.) container fat-free or reduced fat ricotta cheese
1/2 cup sugar
1/3 cup skim or 1% milk
2 tablespoons flour
2 tablespoons lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
Fat-free hot fudge topping (optional, for serving)
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. Add eggs; beat until well combined.
Pour into pie crust; bake at 350 degrees F for 40 minutes or until center is almost set. Cool completely on wire rack.
Cover with dome (from the packaging) and refrigerate at least 3 hours before serving.
If desired, heat hot fudge sauce in the microwave and garnish each serving with it.
Makes 8 servings
From: Recipelink.com
Source: Magazine recipe clipping: Keebler Ready Crust Graham Cracker Pie Crust ad
1 Keebler Reduced Fat Ready Crust Graham Cracker Pie Crust (6 oz.)
1 (15 oz.) container fat-free or reduced fat ricotta cheese
1/2 cup sugar
1/3 cup skim or 1% milk
2 tablespoons flour
2 tablespoons lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
Fat-free hot fudge topping (optional, for serving)
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. Add eggs; beat until well combined.
Pour into pie crust; bake at 350 degrees F for 40 minutes or until center is almost set. Cool completely on wire rack.
Cover with dome (from the packaging) and refrigerate at least 3 hours before serving.
If desired, heat hot fudge sauce in the microwave and garnish each serving with it.
Makes 8 servings
From: Recipelink.com
Source: Magazine recipe clipping: Keebler Ready Crust Graham Cracker Pie Crust ad
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