Orange Cheesecakes

Oxmoor House
You may see several kinds of ricotta cheese in the supermarket, each with a different fat content. Whole milk ricotta contains the most fat, followed by part-skim and then nonfat ricotta. This cheesecake recipe works best with part-skim ricotta rather than the nonfat product.
2 cheesecakes.


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Vegetable cooking spray
1/4 cup graham cracker crumbs
2 teaspoons sugar
2 teaspoons margarine, melted
2 tablespoons powdered sugar
2 tablespoons part-skim ricotta cheese
2 tablespoons plain nonfat yogurt
2 tablespoons frozen egg substitute, thawed
2 tablespoons unsweetened orange juice
1 teaspoon all-purpose flour
Fresh orange slices (optional)


Coat 2 (4-inch) tartlet pans with cooking spray. Combine graham cracker crumbs, 2 teaspoons sugar, and margarine; press evenly onto bottoms and up sides of tartlet pans.

Combine powdered sugar and next 5 ingredients in a small bowl; beat at medium speed of an electric mixer until smooth. Pour mixture evenly into prepared crusts. Bake at 350° for 20 minutes or until set. Turn off oven, and leave cheesecakes in oven 30 minutes. Remove from oven; let cool to room temperature on a wire rack. Cover and chill at least 3 hours. Garnish with orange slices, if desired.

Created date

August 2009

Nutritional Information

Calories 184
Caloriesfromfat 33 %
Fat 6.7 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.1 g
Carbohydrate 25.8 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 176 mg
Calcium 0.0 mg