Yogurt-Ricotta Cheesecake

  Desserts

I’ve always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a diabetic-friendly version, and my family could not even tell! Try this with strawberry ice cream topping (sugar-free!) and berries.

Yogurt-Ricotta Cheesecake

Average Rating: 5

TOTAL TIME: Prep: 35 min. Bake: 80 min. + chilling
YIELD: 16 servings.

Ingredients

  • 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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. Remove rim from pan. If desired, serve cheesecake with strawberries.

Nutrition Facts

1 slice: 246 calories, 15g fat (9g saturated fat), 91mg cholesterol, 231mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 9g protein.

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