Lemonade Cheesecake

Yield: 6 servings

Ingredients

• 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 all-purpose flour
• 1 Graham cracker pie crust
• Whipped cream, mint pieces, lemon twists (optional garnishes)

Instructions

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