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Ricotta: Ricotta Cheesecake

Source of Recipe

Low-Fat Meals, Vol. VI, #3


List of Ingredients

nonstick cooking spray
2 1/2 tablespoons crunchy nugget cereal -or oat cereal
1 tablespoon walnuts
3/4 cup granulated sugar -- plus
1 tablespoon granulated sugar -- divided
1 pinch ground cinnamon
1 tablespoon pine nuts
1/3 cup golden raisins
1/3 cup dried apricots -- diced
1/3 cup dark rum
--kirsch or fresh orange juice
3 ounces fat-free cream cheese
16 ounces part-skim ricotta cheese
1/4 cup nonfat plain yogurt
1/4 cup all-purpose flour
1 large egg
2 large egg whites
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon salt


Recipe

Preheat oven to 325ºF. Lightly coat an 8-inch springform pan with nonstick cooking spray. In food processor, combine cereal, walnuts, 1 tablespoon sugar and cinnamon; process to make fine crumbs. Place crumb mixture in prepared pan; tilt and rotate pan to coat bottom and sides. Tap pan on counter to evenly distribute crumbs. Set aside. In small dry skillet over low heat, stir pine nuts about 3 minutes, until lightly roasted. Transfer to a plate; set aside to cool.

In small saucepan, combine raisins and apricots with rum; warm gently over low heat but do not boil, or warm in microwave oven. Let plump about 20 minutes; drain. In large mixing bowl, beat cream cheese with an electric mixer until smooth. Add the remaining 3/4 cup sugar and beat until creamy. Add ricotta, yogurt, flour egg, egg whites, lemon juice, lemon zest and salt, beating until thoroughly blended.

Stir in the drained, plumped fruit. Transfer batter to pan. Sprinkle with reserved pine nuts and bake about 55 minutes, until puffed at the edges but still slightly wobbly in the center. Turn off oven and leave cheesecake inside with door closed for 30 minutes longer. Remove cheesecake from oven and let cool completely on wire rack. Remove outer ring of pan. Serve at room temperature or refrigerate, covered, for up to 2 days.