Lemon Sucker Ricotta Cheese Tart

This is a recipe for making
a lemon Ricotta cheese tart.
In a crushed graham cracker crust.

Ingredients:
1 1/2 cups finely crushed graham crackers
6 tbsp butter, melted
2 cups part-skim ricotta cheese
4 ounces reduced fat cream cheese
2 large eggs
1/3 cup granulated sugar
2 tbsp. finely grated lemon zest
3 tbsp. fresh lemon juice

Directions:
Preheat oven to 375 degrees F.
Butter the sides and bottom of
a 10 inch springform pan.
Place the buttered pan on a baking tray.
In a medium bowl, mix the cracker crumbs
with the melted butter, combining thoroughly.
Press the crumbs into the tart pan,
making certain to build the sides
of the crust to the top rim.
Use a knife to level off the rim
if the crust is higher than the top.
Place the baking sheet with the pan
crust on it in the oven. Bake for 12 minutes
or until crust is lightly browned.
Remove when done and set aside to cool.
Meanwhile, use a food processor
to blend the ricotta, cream cheese, eggs,
sugar, lemon zest, and lemon juice until smooth.
Pour the cheese mixture into the crust.
Bake for 30-35 minutes or until filling is set.
It may brown slightly in spots.
Cool completely before serving.