Lemon Cheesecake
The creamy and tart flavour of this cheesecake is sure to please everyone.
- Prep time: 15 min
- Makes: 12 servings
- Cook time: 60 min
Nutritional Information
PER SERVING
- Calories 280
- Fat 9.0
- Carbohydrates 40.0
- Protein 10.0 g
- Sodium 170 g
Ingredients
- 1 package / 250 g
- light cream cheese, softened
- 1 1/4 cup / 300 ml
- granulated sugar
- 2 tbsp / 30 ml
- all-purpose flour
- 1 tsp / 5 ml
- vanilla
- 3
- Naturegg Omega Plus eggs (about 150g)
- 1 package / 454 g
- extra smooth light ricotta cheese
- 1 cup / 250 ml
- fat-free sour cream
- 1 tbsp / 15 ml
- finely grated lemon rind
- 2 tbsp / 30 ml
- lemon juice
- 22
- vanilla wafers
- 4 cup / 1 L
- fresh berries and/or sliced peaches, mango, kiwi, etc.
Directions
Beat cream cheese and sugar with electric mixer in large bowl until smooth. Beat in flour and vanilla.
Beat in eggs just until well blended. Blend in ricotta cheese, sour cream, lemon rind and lemon juice.
Place vanilla wafers in bottom of 9-inch (23 cm) springform pan. Gently spoon cheesecake batter over wafters.
Bake in preheated 325°F (160°C) oven until centre is set but slightly wobbly, about 65 to 70 minutes. Remove from oven; run knife around edge. Return to oven that has been turned off. Let rest 1 hour with door ajar. Remove outer ring.
Refrigerate, covered, at least 3 hours before serving. Serve slices topped with 1/3 cup (75 mL) fresh fruit.
Tips: Whipping
Room temperature whites are easier to whip and achieve greater volume. If your whites are refrigerator cold (best for separating), you can warm the whites in the microwave. Place in a bowl and microwave uncovered for about 30 seconds at 30 percent power. Another option would be to hold the eggs, before cracking, under a stream of warm water to take off the chill.