Lemon Cheesecake

The creamy and tart flavour of this cheesecake is sure to please everyone.

nutritional info

Nutritional Information

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1 package / 250 g	light cream cheese, softened
1 1/4 cup / 300 ml	granulated sugar
2 tbsp / 30 ml	all-purpose flour
1 tsp / 5 ml	vanilla
3	Naturegg Omega Plus eggs (about 150g)
1 package / 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 cup / 1 L	fresh berries and/or sliced peaches, mango, kiwi, etc.

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 wafters.
Bake in preheated 325°F (160°C) oven until centre 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.

This recipe was made with:

From hens fed an all-natural diet with added benefits of omega-3 and lutein

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For classically poached eggs: Bring a shallow pan of water with 1 tbsp/15 ml white vinegar to a gentle simmer for firm egg whites.