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.
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)
How to Make It
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.