- 8
- 65 mins
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
Preparation
Step 1
Preheat oven to 350 degree F.
In a 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 the oven on.)
In a 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.