Tested till perfect Ricotta Cheesecake

Ricotta Cheesecake

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Source: SPLENDA®

  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1 cup 1cupgraham cracker crumbs
  • 2 tbsp 2tbspbutter, melted


  • 2/3 cup 2/3cupgolden raisingolden raisins or candied citrus peel
  • 1 container (475 g) 1container (475 g)ricotta cheese
  • 8 oz 8oz(250 g) light cream cheese, softened
  • 2/3 cup 2/3cup(160 mL) Splenda® No Calorie Sweetener, Granular, Granulated
  • 3 3eggeggs
  • 1/2 cup 1/2cuplight sour cream
  • 3 tbsp 3tbspall-purpose flour
  • 1 tbsp 1tbspgrated lemon rind
  • 1/2 tsp 1/2tspvanilla
  • 1/4 tsp 1/4tspsalt
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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.

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.

Additional information : Serve cheesecake on a glass platter, to give an extra frosty appeal.

For more recipes, tips and information about SPLENDA®, click here

Nutritional Information Per serving, about:

cal 239 total fat 13g carb 20g pro 10g
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