Simple cheesecake without sour cream heavy whipping or cornstarch?

This recipe uses ricotta cheese for a creamy texture, and lemon juice for a tangy flavor.

Yields: 6 servings

Prep time: 20 minutes

Bake time: 45-50 minutes

Ingredients:

* 1 (9-inch) graham cracker crust

* 2 (15-ounce) containers ricotta cheese, drained well

* 1 cup granulated sugar

* 2 large eggs

* 1 tablespoon lemon juice

* 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a large bowl, beat ricotta cheese with sugar until smooth.

3. Beat in eggs one at a time, then stir in lemon juice and vanilla extract.

4. Pour filling into the graham cracker crust.

5. Bake for 45-50 minutes, or until cheesecake is set around the edges and the center is just slightly jiggly.

6. Let cool completely on a wire rack before serving.

Tips:

* If you want a slightly denser cheesecake, you can use a little less ricotta cheese (about 1 1/2 containers).

* For extra flavor, add a pinch of cinnamon or nutmeg to the filling.

* If you don't have a graham cracker crust, you can make your own by crushing graham crackers and mixing them with melted butter.

Enjoy!