Lemon Cheesecake

Serving Size: 16

Ingredients:

2 cups (16 ounces) part-skim ricotta cheese
2 (8-ounce) packages cream cheese, softened
4 eggs
1 cup buttermilk
1/2 cup sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
Juice and grated rind of 1 small lemon

Cooking Directions:

Preheat the oven to 375°F.

In a large bowl, beat the cheeses until smooth. Add the eggs one at a time, beating well after each addition. Add the remaining ingredients. Beat until smooth. Pour into a lightly buttered 9-inch springform pan. Bake for one hour. Cool completely before removing the rim and serving. Garnish with fruit yogurt or fresh fruit, if desired.