Ricotta Cheesecake

ricotta cheesecake 150px Author: Canadian Living Credits: ricotta cheesecake 150px

  • Portion size 12 servings
  • Credits : SPLENDA®

Ingredients

  • 1 cup graham cracker crumbs
  • 2 tablespoons butter melted
Filling:
  • 2/3 cups golden raisins
  • 2/3 cups candied citrus peel
  • 1 container (475 g) ricotta cheese
  • 8 oz (250 g) light cream cheese softened
  • 2/3 cups (160 mL) Splenda® No Calorie Sweetener, Granular Granulated
  • 3 eggs
  • 1/2 cup light sour cream
  • 3 tablespoons all-purpose flour
  • 1 tablespoon grated lemon rind
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt

Method

In bowl, stir graham cracker crumbs with butter until moistened; press onto bottom of greased 9-inch (2.5 L) springform pan. Place pan on large square of heavy-duty foil; press foil up around side of pan. Bake in 350°F (180°C) oven until firm, about 8 minutes. Let cool.

Filling:
In heatproof bowl, cover raisins with boiling water; let stand for 10 minutes to soften. Drain and set aside. (If using candied peel, omit soaking.)

In food processor, pur?together ricotta cheese, cream cheese and
SPLENDA® Granulated until smooth. Blend in eggs, 1 at a time. Blend in sour cream, flour, lemon rind, vanilla and salt. Fold in raisins. Pour over crust.

Set foil-wrapped pan in larger pan; pour in enough hot water to come 1-inch (2.5 cm) up sides. Bake in 325°F (160°C) oven until set at edge but still slightly jiggly in centre, 50 to 60 minutes. Remove pan from water. Run knife around edge of cake; remove foil and let cool on rack. Cover and refrigerate for 8 hours. Remove side of pan.

Nutritional facts Per serving, about:

  • Protein 10 g
  • Calories 239.0
  • Total fat 13 g
  • Total carbohydrate 20 g
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Ricotta Cheesecake

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