Lemon Cheesecake
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Ingredients
1 pkg (250 g) light cream cheese, softened
1 1/4 cup granulated sugar
2 tbsp all-purpose flour
1 tsp vanilla
3 egg
1 container (454 g) extra smooth light ricotta cheese
1 cup fat free sour cream
1 tbsp finely grated lemon rind
2 tbsp lemon juice
22 vanilla wafers
4 cup fresh berries and/or sliced peaches, mango, kiwi, etc.
Nutritional Facts
Amount Per Serving
240 Calories
Protein
10g
Fat
6g
Carbohydrate
38g
Directions
- Beat cream cheese and sugar with electric mixer in large bowl until smooth.
- Beat in flour and vanilla. Beat in eggs just until well blended.
- Blend in ricotta cheese, sour cream, lemon rind and lemon juice.
- Place vanilla wafers in bottom of a 9 inch (23 cm) springform pan. Gently spoon cheesecake batter over wafers.
- Bake in preheated 160oC (325oF) oven until centre is set but slightly wobbly, about 65 to 70 minutes.
- Remove from oven; run knife around edge. Return to oven that has been turned off.
- Let rest 1 hour with door ajar. Remove outer ring.
- Refrigerate, covered, at least 3 hours before serving.
- Serve slices topped with 1/3 cup (75 mL) fresh fruit.