Ricotta Cheesecake with Fresh-Plum Sauce

Yield: 10 servings (serving size: 1 wedge and about 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 27%
  • Fat: 7.4g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.7g
  • Carbohydrate: 34.7g
  • Fiber: 1g
  • Cholesterol: 66mg
  • Iron: 0.5mg
  • Sodium: 159mg
  • Calcium: 121mg


  • 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


  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
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