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Very Creamy Cheesecake




Source of Recipe


From “Get a Real Food Life” by Janine Whiteson


List of Ingredients




1 cup graham cracker crumbs (from 10-12 crushed large graham crackers)
1 tablespoon melted light butter or margarine
1 tablespoon plus 1/2 cup sugar
2 packages (8 ounces each) reduced-fat cream cheese (neufchtel)
14 ounces low-fat ricotta cheese
1 whole egg
4 egg whites
1/4 cup plus 2 tablespoons unbleached all-purpose flour
2 teaspoons vanilla extract


Recipe



Preheat the oven to 350 F. Coat a 9” springform pan with cooking spray.

Combine the graham cracker crumbs, butter or margarine and 1 tablespoon sugar. Press into the pan. Bake for 10 minutes. Let cool. Reduce the heat to 325 F.

In a blender or food processor fitted with the chopping blade, combine the cream cheese, ricotta cheese, whole egg, egg whites, the remaining 1/2 cup sugar and vanilla extract. Blend or process until smooth. Spread over the crust. Bake for 1 hour, or until the center is set.

Let cool in the oven with the door ajar for 45 minutes. Chill for 8 hours or overnight.