Ricotta Cheesecake Torte

By AnnaMaria507

Calories 220
Protein 9 g
Fat 16 g (10g sat fat)
Carb. 11 g
Cholesterol 45 mg
Sodium 280 mg
Sugar 5 g

Ingredients

• Crust
• 1 c. graham cracker crumbs
• 3 Tbsp. Splenda granular sweetener
• 1/4 c. butter, melted
• Filling
• 1/2 c. Splenda granular sweetener
• 1-1/2 (8 oz) pkg. reduced fat cream cheese, softened
• 1 c. part-skim ricotta cheese
• 1/2 c. egg substitute
• 2 Tbsp. butter, melted
• 2 Tbsp. orange juice
• 1 Tbsp. fresh lemon juice
• 1-1/2 tsp. vanilla extract
• 1 tsp. grated orange peel

Details

Servings 10

Preparation

Step 1

1. Spray the bottom of 9" springform pan with cooking spray; set aside.
2. Combine graham cracker crumbs, sweetener and butter in a small bowl. Press mixture into bottom of prepared pan; set aside.
3. Preheat oven to 350 degrees F.
4. Combine sweetener, cream cheese, ricottta cheese, egg substitute, butter, orange juice, lemon juice, vanilla and orange peel in food processor bowl; process 3 minutes or until smooth, stopping once to scrape down sides. Pour mixture into prepared crust.
5. Bake 25-30 minutes or until almost set. Turn oven off; let stand in oven 30 minutes with door partially opened. Remove cheesecake from oven; cool in pan on wire rack. Cover and chill 1 hour before serving.