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Published: Tuesday, 3/5/2002

Lemonade Cheesecake

2 cups whole ricotta cheese

1 6-ounce can frozen lemonade concentrate, thawed

2 large eggs

3/4 cup sugar

1/3 cup all-purpose flour

1 9-ounce large prepared graham cracker pie crust

Whipped cream, mint sprigs, and lemon twists, optional

Combine ricotta cheese, lemonade concentrate, eggs, sugar, and flour in a food processor or electric-mixer bowl. Process or blend 2 minutes, scraping down sides of work bowl once. Pour mixture into pie crust. Bake at 350 degrees for 50 to 55 minutes or until center is set. Cool completely on rack. Cover and chill at least 4 hours. Garnish with whipped cream, mint sprigs, and lemon twists, if desired.

Yield: 6 or 8 servings

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