Review/Rate this Recipe Save to MyRecipes Rating:

Title: Ricotta Cheesecake
Yield: 8 Servings

Ingredients

           nonstick cooking spray
  2 1/2 tb crunchy nugget cereal
           --or oat cereal
      1 tb walnuts
    3/4 c  granulated sugar; plus
      1 tb granulated sugar; divided
      1 pn ground cinnamon
      1 tb pine nuts
    1/3 c  golden raisins
    1/3 c  dried apricots; diced
    1/3 c  dark rum
           --kirsch or fresh orange
           -juice
      3 oz fat-free cream cheese
     16 oz part-skim ricotta cheese
    1/4 c  nonfat plain yogurt
    1/4 c  all-purpose flour
      1 lg egg
      2 lg egg whites
      1 tb fresh lemon juice
      2 ts grated lemon zest
    1/8 ts salt

Instructions

1. Preheat oven to 325øF. Lightly coat an 8-inch springform pan with
nonstick cooking spray.

2. In food processor, combine cereal, walnuts, 1 tablespoon sugar and
cinnamon; process to make fine crumbs. Place crumb mixture in prepared pan;
tilt and rotate pan to coat bottom and sides. Tap pan on counter to evenly
distribute crumbs. Set aside.

3. In small dry skillet over low heat, stir pine nuts about 3 minutes,
until lightly roasted. Transfer to a plate; set aside to cool.

4. In small saucepan, combine raisins and apricots with rum; warm gently
over low heat but do not boil, or warm in microwave oven. Let plump about
20 minutes; drain.

5. In large mixing bowl, beat cream cheese with an electric mixer until
smooth. Add the remaining 3/4 cup sugar and beat until creamy. Add ricotta,
yogurt, flour egg, egg whites, lemon juice, lemon zest and salt, beating
until thoroughly blended. Stir in the drained, plumped fruit.

6. Transfer batter to pan. Sprinkle with reserved pine nuts and bake about
55 minutes, until puffed at the edges but still slightly wobbly in the
center. Turn off oven and leave cheesecake inside with door closed for 30
minutes longer.

7. Remove cheesecake from oven and let cool completely on wire rack. Remove
outer ring of pan. Serve at room temperature or refrigerate, covered, for
up to 2 days.

Makes 8 servings. Preparation time: 40 minutes. Baking time: 1 hour 30
minutes.

Per serving: About 272 cal, 6 g pro, 36 g car, 7 g fat, 23% cal from fat,
47 mg chol, 213 mg sod, 1 g fiber.

Reprinted with permission from The Eating Well Dessert Cookbook (Eating
Well Books, 1996).

Busted by Gail Shermeyer <4paws@netrax.net>

- - - - - - - - - - - - - - - - - -

Contributor: Low-Fat Meals, Vol. VI, #3

Preparation Time: 0:00

Reviews