Try this Fluffy Lemon Cheesecake recipe, or contribute your own.Suggest a better description
1. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 8|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.