Try this Fluffy Lemon Cheesecake recipe, or contribute your own.
Suggest a better description1. 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. 2. Add eggs; beat until well combined. 3. Pour into pie crust; bake at 350F for 40 minutes or until center is almost set. Cool completely on wire rack. Cover with dome from graham-cracker crust and refrigerate at least 3 hours.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 8 | ||
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Calories: 173 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 21.9mg | 1 % | |
Potassium 52.5mg | 1 % | |
Total Carbohydrate 42.6g | 13 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 42.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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