Lemon Cheesecake

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Wisconsin Cheese


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2 cups (16 ounces) part-skim ricotta cheese

2 (8-ounce) packages cream cheese, softened

4 eggs

1 cup buttermilk

1/2 cup sugar

2 tablespoons cornstarch

2 teaspoons vanilla extract

1/4 teaspoon salt

Juice and grated rind of 1 small lemon

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