Kento Nanami
Culinary Explorer
I recently discovered a delightful new recipe: Yogurt-Ricotta Cheesecake resembles typical Italian ricotta cheesecakes in many ways. Not wanting to give up on it being a low calorie dish, I made a version that no one could even tell the difference from the original dish! Accompanied by a smooth flavored sugar-free strawberry ice cream topping, and strawberries this cheesecake is creamy and refreshing. It is sure to become a favorite in your home as it has in ours. ![Strawberry :strawberry: π](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f353.png)
![Bowl with spoon :bowl_with_spoon: π₯£](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f963.png)
Ingredients:
![Strawberry :strawberry: π](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f353.png)
![Bowl with spoon :bowl_with_spoon: π₯£](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f963.png)
- 2 packages (8 oz each) reduced-fat cream cheese
- 2 cups reduced-fat ricotta cheese
- Sugar substitute blend (sucralose) equal to 1.5 cups sugar
- 2 cups vanilla yogurt
- 1/2 cup melted butter
- 1/4 cup cornstarch
- 3 tbsp all-purpose flour
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- Optional: Halved fresh strawberries
- Preheat your oven to 325Β°F.
- In a large bowl, beat together cream cheese, ricotta, and sugar substitute until smooth.
- Mix in yogurt, melted butter, cornstarch, flour, lemon juice, and vanilla.
- Add the eggs and beat on low until just combined.
- Pour the mixture into a greased 9-inch springform pan and place it on a baking sheet.
- Bake for 80-85 minutes, until the center is almost set.
- Cool on a wire rack for 10 minutes, then run a knife around the edge to loosen the sides.
- Cool for an additional hour, then refrigerate overnight, covering once fully cooled.
- Remove the rim from the pan and, if desired, serve with halved fresh strawberries.