Ricotta Cheesecake With Fresh-Plum Sauce Recipe

Name: Ricotta Cheesecake With Fresh-Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup vanilla wafer crumbs (about 8 cookies); Cooking spray; 1 (15-ounce) carton fat-free ricotta cheese; 1 (8-ounce) block 1/3-less-fat cream cheese, softened; 1/4 cup all-purpose flour; 2/3 cup sugar; 1/2 cup plain fat-free yogurt; 1 1/2 teaspoons vanilla extract; 1 teaspoon grated lemon rind; 2 large egg whites; 2 large eggs

Servings: persons

1/3 cup vanilla wafer crumbs (about 8 cookies)
Cooking spray
1 (15-ounce) carton fat-free ricotta cheese
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1/4 cup all-purpose flour
2/3 cup sugar
1/2 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon grated lemon rind
2 large egg whites
2 large eggs

1
Preheat oven to 325u00b0.
2
Sprinkle wafer crumbs over the bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.
3
Place ricotta in a food processor, and process until smooth. Add the cream cheese; process until smooth. Lightly spoon the flour into a dry measuring cup; level with a knife. Add flour and next 6 ingredients (flour through eggs) to cheese mixture; pulse until well-blended. Pour into prepared pan; bake at 325u00b0 for 55 minutes or until almost set. Turn oven off; let stand in closed oven 30 minutes. Remove from oven, and cool on a wire rack. Cover and chill at least 8 hours. Serve with Fresh-Plum Sauce.
4
Note: Totals include Fresh-Plum Sauce

509

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 11 ingredients. The key ingredients include: 1/3 cup vanilla wafer crumbs (about 8 cookies), Cooking spray, 1 (15-ounce) carton fat-free ricotta cheese, 1 (8-ounce) block 1/3-less-fat cream cheese, softened, and more.

Yes, Ricotta Cheesecake With Fresh-Plum Sauce 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 With Fresh-Plum Sauce

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