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Ricotta Cheesecake




Source of Recipe


Marla
Ricotta Cheesecake
Air Date: 5/30/2008
8 to 10 servings


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3/4 cup graham cracker crumbs
2 tablespoons butter, melted
1 (15-ounce) container part-skim ricotta cheese
1 cup plain low-fat yogurt
3/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 (8-ounce) package reduced-fat cream cheese, softened
2 eggs
2-1/2 teaspoons vanilla extract
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Preheat oven to 350°F. In a small bowl, combine graham cracker crumbs and melted butter; press into bottom and up sides of a 9-inch deep-dish pie plate. Bake 3 to 5 minutes, until lightly browned; let cool. (Leave the oven on.)

In a large bowl, with an electric beater on medium speed, combine ricotta cheese, yogurt, sugar, flour, and lemon juice until smooth; set aside.

In another large bowl, with beater on medium speed, beat cream cheese, eggs, and vanilla until thoroughly combined. Add ricotta mixture, beating on low speed until well combined. Pour into pie crust and bake 60 to 65 minutes, or until center is nearly set. Cool 30 to 45 minutes then refrigerate overnight before serving.