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Ricotta Cheesecake with Fresh Fruit

No recipe image available.A delicious, low-fat cheesecake served with fresh sliced kiwifruit, strawberries and blueberries.

Because this cheesecake is lower in fat, the top may crack during baking. But don't worry about serving it to guests—spooning the fruit on top will hide any cracks.

Recipe Ingredients:

3/4 cup crushed graham crackers
2 tablespoons butter or margarine, melted

1 (8-ounce) package light cream cheese, softened
1 (15-ounce) container fat-free or light ricotta cheese
1 (8-ounce) carton plain fat-free yogurt
1 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon vanilla extract
6 large egg whites

Fresh Fruit Topping:
2 kiwifruit, peeled and sliced
1/2 cup sliced strawberries
1/4 cup blueberries

Cooking Directions:

  1. For Crust: In a small mixing bowl combine the crushed graham crackers and melted margarine. Press the mixture onto the bottom of a 9-inch springform pan. Bake in a 325°F (160°F) oven for 5 minutes. Cool the crust.
  2. For Filling: In a large mixing bowl combine the cream cheese and ricotta cheese. Beat with an electric mixer on medium speed until smooth. Add the yogurt, sugar, flour, lemon juice, and vanilla. Beat on low speed until combined. Add the egg whites. Beat on low speed just until combined. Pour into the crust. Place the springform pan on a shallow baking pan in the oven.
  3. Bake in a preheated oven at 325°F (160°F) for 55 to 65 minutes or until center appears nearly set when gently shaken. Cool for 15 minutes. Loosen crust from the sides of the pan. Cool for 30 minutes more; remove the sides of the pan. Cool completely. Cover and chill cheesecake for 4 to 24 hours.
  4. Before serving, top cheesecake with kiwifruit, strawberries, and blueberries.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): calories: 214, total fat: 7g, saturated fat: 3g, cholesterol: 19mg, sodium: 188mg, carbohydrate: 29g, fiber: 1g, protein: 10g, vitamin A: 16%, vitamin C: 29%, calcium: 15%, iron: 3%.

Recipe provided by Better Homes and Gardens - a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.