Low Fat Ricotta Cheesecake
Indulge guilt-free with this luscious Low Fat Ricotta Cheesecake, a lighter twist on the classic dessert that doesn’t skimp on flavor. Featuring a creamy blend of low-fat ricotta cheese, reduced-fat cream cheese, and a hint of tangy Greek yogurt, this cheesecake strikes the perfect balance between rich and health-conscious. The light graham cracker crust is subtly sweetened with unsweetened applesauce, offering a wholesome base for the creamy filling infused with vanilla and a touch of refreshing lemon zest. With just 20 minutes of prep and straightforward baking instructions, this recipe is perfect for any occasion, from family gatherings to decadent weeknight treats. Serve it chilled for a smooth, dreamy texture that will delight your taste buds without overindulging. Perfectly portioned for 10 servings, this delectable dessert rewards you with all the classic cheesecake goodness in a lighter and healthier package.
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Recipe Information
Ingredients
- 16 ounces low-fat ricotta cheese
- 8 ounces reduced-fat cream cheese
- 0.75 cups granulated sugar
- 3 units large eggs
- 0.5 cups plain Greek yogurt
- 0.25 cups all-purpose flour
- 1 teaspoons vanilla extract
- 1 teaspoons lemon zest
- 0.25 teaspoons salt
- 1.5 cups light graham cracker crumbs
- 0.25 cups unsweetened applesauce
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the light graham cracker crumbs and unsweetened applesauce. Stir until the mixture resembles wet sand.
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust layer. Set aside.
In a large mixing bowl, beat the low-fat ricotta cheese and reduced-fat cream cheese together until smooth and creamy.
Add the granulated sugar, and continue mixing until well combined.
Incorporate the large eggs one at a time, making sure to mix well after each addition.
Add the plain Greek yogurt, all-purpose flour, vanilla extract, lemon zest, and salt to the cheese mixture.
Combine until the mixture is smooth and uniform.
Pour the cheesecake mixture over the prepared graham cracker crust in the springform pan.
Smooth the top with a spatula.
Place the cheesecake in the oven and bake for about 50 to 60 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour to prevent cracking.
Remove the cheesecake from the oven and chill in the refrigerator for at least 3 hours or overnight before serving.
Release the cheesecake from the springform pan, serve, and enjoy!
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 364.9 g | 133% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 223.3 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1866 mg | 144% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1689 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
