Yogurt-Ricotta Cheesecake

Yogurt-Ricotta Cheesecake

from tasteofhome.com

I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn’t even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. —Diane Shipley, Mentor, Ohio

Ingredients

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 2 cups reduced-fat ricotta cheese
  • Sugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar
  • 2 cups vanilla yogurt
  • 1/2 cup butter, melted
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • Halved fresh strawberries, optional

Directions

  1. 1

    Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.

  2. 2

    Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

  3. 3

    Remove rim from pan. If desired, serve cheesecake with strawberries.