Ricotta Cheesecake

By carvalhohm

Ingredients

• 3/4 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 1 (15-ounce) container part-skim ricotta cheese
• 1 cup plain low-fat yogurt
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 (8-ounce) package reduced-fat cream cheese, softened
• 2 eggs
• 2 1/2 teaspoons vanilla extract

Details

Servings 8
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350°F.

In small bowl, combine graham cracker crumbs and melted butter; press into bottom and up sides of a 9-inch deep-dish pie plate. Bake 3 to 5 minutes, until lightly browned; let cool. (Leave oven on.)

In large bowl, with an electric beater on medium speed, combine ricotta cheese, yogurt, sugar, flour, and lemon juice until smooth; set aside.

In another large bowl, with beater on medium speed, beat cream cheese, eggs, and vanilla until thoroughly combined. Add ricotta mixture, beating on low speed until well combined; pour into pie crust.

Bake 60 to 65 minutes, or until center is nearly set. Cool 30 to 45 minutes then refrigerate overnight before serving.

Garnishing Tip:
Enjoy this plain or topped with fresh strawberry slices or whole blueberries or raspberries.