Cinnamon Lemon Cheesecake Recipe
Ingredients
| Graham cracker crumbs | 1/2 Cup (16 tbs) | |
| Unsalted butter or corn oil margarine - 2 tablespoons, at room temperature | ||
| Ricotta cheese | 2 Cup (16 tbs), skimmed | |
| Fructose | 1/3 Cup (16 tbs) | |
| All-purpose flour - 2 tablespoons | ||
| Ground cinnamon | 2 Teaspoon | |
| Egg yolks | 2 | |
| Evaporated milk | 1/2 Cup (16 tbs), skimmed | |
| Vanilla extract | 2 Teaspoon | |
| Lemon peel | 2 Teaspoon, freshly grated | |
| Egg whites | 3 | |
| 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.
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.
Chef
