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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
Ingredients
- 2 packages (8 ounces each) reduced-fat cream cheese
- 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
- Halved fresh strawberries, optional
Directions
- 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 center 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.
Nutrition Facts
1 piece: 246 calories, 15g fat (9g saturated fat), 91mg cholesterol, 231mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 9g protein.
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