Fluffy Lemon Cheesecake

1 Reduced fat graham cracker

-crust 15 oz Fat-free or reduced fat

-ricotta cheese 1/2 c Sugar

1/3 c Skim milk or 1% milk

2 tb Flour

2 tb Lemon juice

1 t Finely grated lemon peel

1 t Vanilla

1/4 ts Salt

1. Combine ricotta cheese, sugar, milk, flour, lemon

juice, lemon peel, vanilla and salt in a bowl. Beat with electric mixer at medium speed until fairly smooth. 2. Add eggs; beat until well combined.

3. Pour into pie crust; bake at 350F for 40 minutes

or until center is almost set. Cool completely on wire rack. Cover with dome from graham-cracker crust and refrigerate at least 3 hours.