Ricotta Cheesecake Recipe

Name: Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups all-purpose flour; 3 tablespoons sugar; 1 1/2 teaspoons grated lemon rind; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 3 tablespoons chilled butter or stick margarine, cut into small pieces; 3 tablespoons ice water; 1 large egg, lightly beaten; Filling:; 1 (15-ounce) carton fat-free ricotta cheese; 1 (8-ounce) block 1/3-less-fat cream cheese; 1/4 cup all-purpose flour; 3/4 cup sugar; 1/2 cup plain fat-free yogurt; 2 teaspoons lemon rind; 1 1/2 teaspoons vanilla extract; 2 large eggs; 2 large egg whites; Cooking spray; 3 tablespoons golden raisins

Servings: persons

Crust:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons grated lemon rind
1/2 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons chilled butter or stick margarine, cut into small pieces
3 tablespoons ice water
1 large egg, lightly beaten
Filling:
1 (15-ounce) carton fat-free ricotta cheese
1 (8-ounce) block 1/3-less-fat cream cheese
1/4 cup all-purpose flour
3/4 cup sugar
1/2 cup plain fat-free yogurt
2 teaspoons lemon rind
1 1/2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Cooking spray
3 tablespoons golden raisins

1
To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water and 1 egg; toss with a fork until moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes.
2
To prepare filling, place cheeses in a bowl, and beat at medium speed of a mixer until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife. Add 1/4 cup flour, 3/4 cup sugar, and the next 5 ingredients (sugar through egg whites) to cheese mixture; beat until smooth.
3
Preheat oven to 325u00b0.
4
Remove 1 sheet of plastic wrap. Fit dough, plastic-wrap side up, into a 9-inch springform pan coated with cooking spray. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Pour filling into crust. Sprinkle with raisins. Bake at 325u00b0 for 1 hour and 20 minutes or until filling is set. Loosen cake from sides of pan using a narrow metal spatula; cool on a wire rack.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Crust:, 1 1/2 cups all-purpose flour, 3 tablespoons sugar, 1 1/2 teaspoons grated lemon rind, and more.

Yes, Ricotta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Cheesecake

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