Total TimePrep: 35 min. Bake: 80 min. + chilling
- 2 packages (8 ounces each) reduced-fat cream cheese
- 2 cups reduced-fat ricotta cheese
- Sugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar
- 2 cups vanilla yogurt
- 1/2 cup butter, melted
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature, lightly beaten
- Halved fresh strawberries, optional
- Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
- Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- Remove rim from pan. If desired, serve cheesecake with strawberries.
Editor's NoteThis recipe was tested with Splenda sugar blend.
Nutrition Facts1 slice: 246 calories, 15g fat (9g saturated fat), 91mg cholesterol, 231mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 9g protein.
Mar 17, 2019
I love using Ricotta in my cheese cakes. You wouldn't believe how many people use plain cream cheese only. I think this is a great recipe and can't wait to make it again.