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Cinnamon Lemon Cheesecake

Natural.Foodie's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Lemoncheesecake-Slice.jpg">Image Credit</a></p>
Ingredients
  Graham cracker crumbs 1⁄2 Cup (8 tbs) (8 Graham Crackers)
  Unsalted butter/Corn oil margarine 2 Tablespoon (At Room Temperature)
  Part skim ricotta cheese 1 Pound, rinsed (2 Cups)
  Fructose 1⁄3 Cup (5.33 tbs)
  All-purpose flour 2 Tablespoon
  Ground cinnamon 2 Teaspoon
  Egg yolks 2 (At Room Temperature)
  Skim evaporated milk 1⁄2 Cup (8 tbs)
  Vanilla extract 2 Teaspoon
  Freshly grated lemon peel 2 Teaspoon
  Egg whites 3 (At Room Temperature)
  Cream of tartar 1⁄8 Teaspoon
Directions

GETTING READY
1. Preheat oven to 325 degrees F.

MAKING
2.Mix together graham cracker crumbs and butter or margarine.
3.Into the bottom of the 9-inch greased pan, press the mixture and keep aside.
4.Mix together ricotta cheese, fructose, flour, cinnamon, egg yolks, milk, vanilla extract and lemon peel in a blender container and blend well to a creamy consistency.
5.Into a large mixing bowl, pour the mixture and keep aside.
6. In another bowl, mix together egg whites and cream of tartar and beat until stiff .
7.Fold beaten egg whites into cheese mixture.
8.Into the cake pan, pour batter over graham cracker crust .
9.Bake for 45 to 50 minutes.
10.Remove from oven and let cool .

SERVING
11.Using a sharp knife, loosen sides of cheesecake from pan with the tip of a sharp knife.
12.Invert cake into a plate.
13. Cover and chill before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Lemon
Preparation Time: 
25 Minutes
Cook Time: 
70 Minutes
Ready In: 
95 Minutes
Servings: 
6

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