Lemon Cheesecake

Servings: 16


2 cups (16 ounces) part-skim Wisconsin ricotta cheese
2 (8-ounce) packages Wisconsin cream cheese, softened
4 eggs
1 cup buttermilk
1/2 cup sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
Juice and grated rind of 1 small lemon

Cooking Directions:

Preheat the oven to 375°F.

In a large bowl, beat the cheeses until smooth. Add the eggs one at a time, beating well after each addition. Add the remaining ingredients. Beat until smooth. Pour into a lightly buttered 9-inch springform pan. Bake for one hour. Cool completely before removing the rim and serving. Garnish with fruit yogurt or fresh fruit, if desired.

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I never made a cheesecake without a crust and I was skeptical about it, but I thought it turned out pretty good. The coolness & creaminess of the cheese and the light lemony flavor was very good. This would be a refreshing dessert on a hot, summer day. If you like a lighter cheesecake in both consistency and flavor, this cheesecake is for you.
Reviewed on 5/4/2012 by mlitviak