Print this recipeSupreme Light Ricotta Cheesecake









3 eggs
2 cups Supreme Ricotta Cheese
(Part Skim)
1 can condensed milk
1⁄4 cup lemon juice

1 cup sour cream
3 tbsps sugar
1 tsp vanilla

1 cup graham cracker crumbs
1⁄4 cup sugar
1⁄4 cup melted butter

PREPARE CRUST: Blend crumbs, sugar and butter. Press firmly and evenly on bottom and sides of buttered 9” spring form pan.

PREPARE FILLING: In large bowl, beat Supreme Ricotta until smooth. Add condensed milk and eggs, beat until smooth. Stir in lemon juice and turn into pan. Bake 50-55 mins or until toothpick comes out clean.

PREPARE TOPPING: While cheesecakes bakes, combine sour cream, sugar and vanilla. Spread topping onto hot cheesecake and return to the oven for 5 mins. Cool thoroughly before removing from pan. Serve with your favorite fruit preserves if desired.

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