lemonade cheesecake

Lemonade Cheesecake

2 cups whole milk ricotta cheese
1 (6 ounce) can frozen lemonade concentrate, thawed
2 large eggs
1/2 cup granulated sugar
1/3 cup flour
1 graham cracker pie crust
Optional garnishes: whipped cream,
    mint pieces, lemon twists

Combine ricotta cheese, lemonade concentrate, eggs, sugar and flour in a food processor or mix with electric mixer. Process or blend for 2 minutes. Pour mixture into pie shell. Bake at 350 degrees F for 50 to 55 minutes or until center is just set. Transfer to cooling rack and cool completely. Cover and chill 4 hours or overnight. Garnish as desired.

Yields 6 servings.

2,635 comments on “lemonade cheesecake

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