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Ricotta Cheesecake with Fresh-Plum Sauce

Yield 10 servings (serving size: 1 wedge and about 2 tablespoons sauce)

Ingredients

  • 1/3 cup vanilla wafer crumbs (about 8 cookies)
  • Cooking spray
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1/4 cup all-purpose flour
  • 2/3 cup sugar
  • 1/2 cup plain fat-free yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon grated lemon rind
  • 2 large egg whites
  • 2 large eggs
  • Fresh-Plum Sauce

Nutrition Information

  • calories 244
  • caloriesfromfat 27 %
  • fat 7.4 g
  • satfat 3.9 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 11.7 g
  • carbohydrate 34.7 g
  • fiber 1 g
  • cholesterol 66 mg
  • iron 0.5 mg
  • sodium 159 mg
  • calcium 121 mg

How to Make It

  1. Preheat oven to 325°.

  2. Sprinkle wafer crumbs over the bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.

  3. Place ricotta in a food processor, and process until smooth. Add the cream cheese; process until smooth. Lightly spoon the flour into a dry measuring cup; level with a knife. Add flour and next 6 ingredients (flour through eggs) to cheese mixture; pulse until well-blended. Pour into prepared pan; bake at 325° for 55 minutes or until almost set. Turn oven off; let stand in closed oven 30 minutes. Remove from oven, and cool on a wire rack. Cover and chill at least 8 hours. Serve with Fresh-Plum Sauce.

  4. Note: Totals include Fresh-Plum Sauce