Cinnamon Lemon Cheesecake
|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|
1. Preheat oven to 325 degrees F.
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 .
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.