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Ricotta Cheesecake

(13 Votes)
Ricotta Cheesecake
1 Hr 5 Min

Cheesecake is a treat for every season. Why not make your own Italian-style version of Ricotta Cheesecake with this easy recipe?

What You'll Need

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1 cup plain low-fat yogurt
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 (8-ounce) package reduced-fat cream cheese, softened
  • 2 eggs
  • 2 1/2 teaspoons vanilla extract

What to Do

  1. Preheat oven to 350 degree F.
  2. In a small bowl, combine graham cracker crumbs and melted butter; press into bottom and up sides of a 9-inch deep-dish pie plate. Bake 3 to 5 minutes, until lightly browned; let cool. (Leave the oven on.)
  3. In a large bowl, with an electric beater on medium speed, combine ricotta cheese, yogurt, sugar, flour, and lemon juice until smooth; set aside.
  4. In another large bowl, with beater on medium speed, beat cream cheese, eggs, and vanilla until thoroughly combined. Add ricotta mixture, beating on low speed until well combined; pour into pie crust.
  5. Bake 60 to 65 minutes, or until center is nearly set. Cool 30 to 45 minutes then refrigerate overnight before serving.

Garnishing Tip

Enjoy this plain or topped with fresh strawberry slices or whole blueberries or raspberries.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is an excellent recipe for Ricotta Cheesecake. It is lighter and less calories than many other cheesecakes which are made of mostly cream cheese. Rachel

I must have done something wrong, because it turned out very dry and not much flavor.

Made this cheesecake last weekend & it was a real hit. I will be making it again. It was worth cutting the calories. I topped mine with lemon curd & fresh raspberries. I have included a piture with my youngest son who looks so innocent! He wanted to taste it before the guests did!

Is this the same recipe for the Cannoli Cheesecake except for the choc chips?

Can use low fat or regular it is all up to the cook ..Recipes are actually a guide you make them your own can even drain a large container of low fat or regular cottage cheese &twirl it in the blender or mixer a couple of minutes instead of ricotta ( I DO love Ricotta though) a couple of RUM instead oi lemon juice and a handful of golden raisins added Now that's Italian LOL this is a good recipe TKS..

Have to correct my typo supposed to be a couple capfuls of rum instead of lemon juice and I do often use drained cottage cheese blended in blender and it is a good substitute for ricotta... great in ricotta pie, ricotta cheesecake, stuffed shells, lasagna rollups and lasagna I usually add a nice spoonful of sour cream for smoothness

I would never make this cheesecake; why ruin it using low fat ingredients. I think if your going to make a cheesecake use all "good ingredients.

Imagine being a Diabetic....SOME people have to use less harmful ingredients if they want to eat a dish like Low Fat Ricotta. The sugar will be substituted with an acceptable Diabetic sugar substitute.

Instead of a pie plate, I made this in a spring form pan by increasing the crust ingredients. It was easier to serve. Try using low fat lemon yogurt and adding amaretto instead of the lemon juice..a unique delicious flavor.

Marty, great advice! I will try that next time. Glad you like the cheesecake!

dont' know what member 4030165 did to mess this up, (you would have to really try to do so) but this is a great cheesecake. the only thing i would change is the amount of graham cracker crumbs and butter. i used a cup and a half of crumbs and six T of melted butter. this will cover the bottom and sides of the pie plate nicely. my advice is to try this. i think you'll like it.

This recipe was a huge disappointment. It went from the table to the trash can. What a waste of ingredients.

sounds real good. thank you

I made it even easier by using prepared graham cracker crust. I also added cinnamon. But this was so easy and so good it's become a favorite. And it's also pretty guilt-free. Love the ricotta!


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