Recipe - Fluffy Lemon Cheesecake

1 Reduced fat graham cracker
crust
15 ounce Fatfree or reduced fat
ricotta cheese
One half cup Sugar
1/3 cup Skim milk or 1% milk
2 tablespoon Flour
2 tablespoon Lemon juice
1 teaspoon Finely grated lemon peel
1 teaspoon Vanilla
One fourth teaspoon Salt

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
grahamcracker crust and refrigerate at least 3 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini