Lemon Cheesecake


1 pkg (250 g) light cream cheese, softened
1 1/4 cups (300 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) vanilla
3 eggs
1 container (454 g) extra smooth light ricotta cheese
1 cup (250 mL) fat-free sour cream
1 tbsp (15 mL) finely grated lemon rind
2 tbsp (30 mL) lemon juice
22 vanilla wafers
4 cups (1 L) fresh berries and/or sliced peaches, mango, kiwi


Beat cream cheese and sugar with electric mixer in large bowl until smooth. Beat in flour and vanilla. Beat in eggs just until well blended. Blend in ricotta cheese, sour cream, lemon rind and lemon juice. Place vanilla wafers in bottom of 9-inch (23 cm) springform pan. Gently spoon cheesecake batter over wafers. Bake in preheated 325°F (160°C) oven until center is set but slightly wobbly, about 65 to 70 minutes. Remove from oven; run knife around edge. Return to oven that has been turned off. Let rest 1 hour with door ajar. Remove outer ring. Refrigerate, covered, at least 3 hours before serving. Serve slices topped with 1/3 cup (75 mL) fresh fruit.

Servings: 12
Preparation: 15 minutes
Baking: 65 minutes
Standing: 1 hour
Chilling: 3 hours

Nutrients per serving:

Calories: 240
Carbohydrate: 38 g
Fat: 6 g
Protein: 10 g
Fibre: 2 g
Sodium: 230 mg