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Reduced Fat Ricotta Cheesecake
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Reduced Fat Ricotta Cheesecake

10 Hours
10 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
15 oz part-skim ricotta
1/2 cup reduced fat sour cream
4 oz low fat cream cheese
1/2 cup sugar
1/4 cup plain flour
3 lg. eggs
1 tsp vanilla
1 Tbsp orange or lemon zest (optional)
1/4 tsp salt
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Let's Make It
1
Preheat oven to 325 degrees F. Wrap a 9" springform pan with 2 sheets of heavy duty foil. Spray pan with Pam. Add ricotta to food processor and blend until creamy. In order listed, add remaining ingredients and process until well blended.
2
Pour into prepared springform pan. Place the springform pan inside a large roasting pan and place on the center rack of oven. Add about 1 inch of boiling water to large pan, carefully slide rack into the oven.
3
Bake 55 to 65 minutes until there is still a slight jiggle in center of cake. Remove from oven and water bath, allow to cool and then refrigerate for about 8 hours. Remove springform side from bottom and serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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