YOGURT WITH SPLENDA RECIPES

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YOGURT-RICOTTA CHEESECAKE RECIPE: HOW TO MAKE IT



Yogurt-Ricotta Cheesecake Recipe: How to Make It image

I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn’t even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. —Diane Shipley, Mentor, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 55 minutes

Prep Time 35 minutes

Cook Time 01 hours 20 minutes

Yield 16 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 246 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 19g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 9g protein.

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