Lemon Cheesecake

• 1 (250 g) package light cream cheese, softened
• 1 14 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 3 eggs
• 1 (454 g) container light ricotta cheese, extra smooth
• 1 cup nonfat sour cream
• 1 tablespoon lemon rind, finely grated
• 2 tablespoons lemon juice
• 22 vanilla wafers
• 4 cups fresh berries or 4 cups sliced peaches or 4 cups mangoes or 4 cups kiwi, etc

1. Beat cream cheese and sugar with electric mixer in a large bowl until smooth.
2. Beat in flour and vanilla.
3. Beat in eggs just until well blended.
4. Blend in ricotta cheese, sour cream, lemon rind and lemon juice.
5. Place vanilla wafers in bottom of 9-inch springform pan.
6. Gently spoon cheesecake batter over wafers.
7. Bake in preheated 325F oven until center is slightly wobbly, about 65 minutes to 70 minutes.
8. Remove from oven; run knife around edge.
9. Return to oven that has been turned off.
10. Let rest 1 hour with door ajar.Remove outer ring.
11. Refrigerate, covered, at least 3 hours before serving.
12. Serve slice topped with 1/3 cup fresh fruit.

light cream cheese, sugar, flour, vanilla, eggs, ricotta cheese, nonfat sour cream, lemon rind, lemon juice, vanilla wafers, fresh berries

Taken from www.food.com/recipe/lemon-cheesecake-351449 (may not work)