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
| Servings | Prep Time | Cook Time |
| 16servings | 35minutes | 20minutes |
| Servings | Prep Time |
| 16servings | 35minutes |
| Cook Time |
| 20minutes |
Ingredients
- 2 packages reduced-fat cream cheese 8 ounces each
- 2 cups reduced-fat ricotta cheese
- sugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar
- 2 cups vanilla yogurt
- 1/2 cup butter melted
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs room temperature, lightly beaten
- fresh strawberries halved, optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
- 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.
- Remove rim from pan. If desired, serve cheesecake with strawberries.
Recipe Notes
