Shelly's Recipe

LEMON CHEESECAKE

Category: Cheesecake

2 cups part-skim Ricotta cheese
2 (8 oz) pkg Cream cheese, softened
4 eggs
1 cup buttermilk
1/2 cup sugar
2 tbsp cornstarch
2 tsp vanilla extract
1/4 tsp salt
Juice and grated rind of 1 small lemon

Preheat oven to 375. In a large bowl, beat Ricotta and Cream cheese until smooth. Add eggs one at a time, beating well after each addition. Add remaining ingredients. Beat until smooth. Pour into a lightly buttered 9-inch springform pan. Bake for one hour. Cool completely before serving. Garnish with fruited yogurt or fresh fruit, if desired.