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Cinnamon Lemon Cheesecake Recipe
|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|
Calories 266 Calories from Fat 103
% Daily Value*
Total Fat 12 g17.9%
Saturated Fat 6.8 g33.9%
Trans Fat 0 g
Cholesterol 100.4 mg
Sodium 162.7 mg6.8%
Total Carbohydrates 27 g9.1%
Dietary Fiber 1.2 g4.8%
Sugars 8.7 g
Protein 13 g26.5%
Vitamin A 11.4% Vitamin C 3.7%
Calcium 29.5% Iron 4.9%
*Based on a 2000 Calorie diet
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.