Yogurt-Ricotta Cheesecake

“I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn’t even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries.” —Diane Shipley, Mentor, Ohio

Yogurt-Ricotta Cheesecake recipeTaste of Home
Servings Prep Time Cook Time
16servings 35minutes 20minutes
Servings Prep Time
16servings 35minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
  2. Bake until centre is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  3. Remove rim from pan. If desired, serve cheesecake with strawberries.
Recipe Notes

Editor's Note

This recipe was tested with Splenda sugar blend.

Nutrition Facts

1 slice: 246 calories, 15g fat (9g saturated fat), 91mg cholesterol, 231mg sodium, 19g carbohydrate (16g sugars, 0 fibre), 9g protein.