Lemon Cheese Cake |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12-16 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| CRUST: 1 cup fine zwieback or graham cracker crumbs | 1/4 cup sugar | 1/4 cup butter, melted |
| FILLING: 1 container (2 pounds) Ricotta | 1/2 cup heavy cream | 1/4 cup all-purpose flour |
| 1/4 teaspoon salt | 1/4 cup lemon juice | 1 teaspoon grated lemon rind |
| 4 eggs, lightly beaten | 2/3 cup sugar | |
| 1 | Preheat oven to 350 F. Combine crumbs, sugar and butter; mix well and press evenly over bottom and up sides of an 8-inch square pan. Combine ingredients for filling and beat until smooth. Pour into prepared pan and bake until firm, about 1 hour. Cool in oven. |