Cheesecake lovers can really sink their teeth into this one!
Knead the rolls together. Make crust by rolling out on a floured surface into a 12 inch circle. Dough will not roll thin unless completely thawed and warm to the touch. Spray 9 inch quiche dish and place rolled out dough in dish. Trim away any dough overlapping the dish. Spread dough with butter and poke all surfaces with a fork. Prebake in 350F oven for 3 1/2 minutes.
FILLING: Blend 2 cups ricotta cheese, lemon juice and lemon peel until smooth. Add eggs, sugar, and cornstarch; blend. Pour onto crust in quiche dish. Bake at 350°F for 35-40 minutes or until cheesecake is firm. Cool and serve with lightly sugared fresh fruits. This can be used for brunch, or add a little whipping cream and serve as a dessert.
To lighten up this recipe, use 6 egg whites or egg substitute, lite ricotta cheese, and omit the butter brushed on the crust.