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Ricotta Cheesecake

Yield 10 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons grated lemon rind
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons chilled butter or stick margarine, cut into small pieces
  • 3 tablespoons ice water
  • 1 large egg, lightly beaten
  • Filling:
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • 1/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup plain fat-free yogurt
  • 2 teaspoons lemon rind
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • Cooking spray
  • 3 tablespoons golden raisins

Nutrition Information

  • calories 316
  • caloriesfromfat 30 %
  • fat 10.6 g
  • satfat 6 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 13.9 g
  • carbohydrate 42.9 g
  • fiber 0.7 g
  • cholesterol 98 mg
  • iron 1.4 mg
  • sodium 241 mg
  • calcium 140 mg

How to Make It

  1. To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water and 1 egg; toss with a fork until moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes.

  2. To prepare filling, place cheeses in a bowl, and beat at medium speed of a mixer until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife. Add 1/4 cup flour, 3/4 cup sugar, and the next 5 ingredients (sugar through egg whites) to cheese mixture; beat until smooth.

  3. Preheat oven to 325°.

  4. Remove 1 sheet of plastic wrap. Fit dough, plastic-wrap side up, into a 9-inch springform pan coated with cooking spray. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Pour filling into crust. Sprinkle with raisins. Bake at 325° for 1 hour and 20 minutes or until filling is set. Loosen cake from sides of pan using a narrow metal spatula; cool on a wire rack.