If desired, you can bake this cheesecake in a graham cracker crust.

Lemon Cheesecake

2 cups (16 ounces) part-skim ricotta cheese
2 (8-ounce) packages cream cheese, softened
4 large eggs
1 cup buttermilk
1/2 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
Juice and grated rind of 1 small lemon

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, beat the cheeses until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Add the remaining ingredients. Beat until smooth.
5. Pour into a lightly buttered 9-inch springform pan.
6. Bake for one hour.
7. Cool completely before removing the rim and serving.
8. Serve garnished with fruit yogurt or fresh fruit, if desired.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.