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Lemon ricotta cheesecake Recipe


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     Lemon ricotta cheesecake

Category   Desserts - Breads
Sub Category   None

400g full fat ricotta
150 g low fat cream cheese
165 g fine caster sugar
2 eggs
60 ml lemon juice
1 1/2 tablespoon corn flour
I teaspoon vanilla essence
Graham crackers

Make the crust enough to line buttered 22 cm springform pan. Put crust in fridge. Mix ricotta, cream cheese & sugar on high until smooth. Add eggs dont overmix. Add cornflour dissolved in lemon juice and vanilla. Pour over crust and bake at 160c for 1 hour until centre top firm.

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