Yogurt-ricotta Cheesecake
I like Italian ricotta cheesecakes, but they have too much sugar for me. I made a healthier version and my family couldn’t even tell the difference! I serve mine with sugarfree strawberry ice cream topping and fresh strawberries. Diane Shipley, Mentor, OH
Prep: 35 min. • Bake: 1 hour 20 min. + chilling • Makes: 16 servings
2 pkg. (8 oz. each) reduced-fat cream cheese 2 cups reduced-fat ricotta cheese
Sugar substitute blend (made with sucralose) equivalent to 11/2 cups sugar
2 cups (16 oz.) vanilla yogurt
1/2 cup butter, melted
1/4 cup cornstarch
3 Tbsp. all-purpose flour 2 Tbsp. lemon juice 1 tsp. vanilla extract 4 large eggs, lightly beaten Halved fresh strawberries, optional
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.
1 slice: 246 cal., 15g fat (9g sat. fat), 91mg chol., 231mg sod., 19g carb. (16g sugars, 0 fiber), 9g pro.
Test Kitchen tip: This recipe was tested with Splenda sugar blend.