Light Ricotta Cheesecake recipe – 196 calories

light ricotta cheesecake recipe photo

Light Ricotta Cheesecake recipe – 196 calories

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/4-1/2 cup butter
1/2 cup sugar
2 teaspoons cinnamon
4 eggs, separated
1 lb part-skim ricotta cheese
1/2 cup sugar
1 cup low-fat sour cream
2 tablespoons flour
1/2 teaspoon salt
1/4 cup oatmeal
2 tablespoons fresh-squeezed orange juice
2 teaspoons vanilla
1 teaspoon cinnamon

1. Cream together the butter and sugar. Stir in the egg. Combine the flour, baking powder, salt and cinnamon; add to the butter mixture.
2. Mix to form a soft dough. Reserve half a cup of the dough to be used later for topping; refrigerate the remaining dough.
3. In a medium-sized bowl, whip the egg whites until stiff.
4. In a large bowl, combine the egg yolks, ricotta cheese, sugar, sour cream, orange juice, flour, salt and vanilla; beat until smooth and gently fold in the whipped egg whites.
5. Press the chilled dough evenly into a 10″ springform pan that has been lightly sprayed with no-stick cooking spray. Pour the filling over the crust. Combine the reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
6. Bake at 350° F for about 45-60 minutes (or until a knife inserted near center of the cheesecake comes out clean).
7. Cool the cheesecake on a wire rack. Cover and refrigerate to chill thoroughly.
8. Just before serving, remove the sides of the springform pan and transfer the cheesecake to a serving platter.

Servings: 16

Nutritional information for one serving:
Calories: 196
Calories from fat: 78
Total fat: 8.7g
Cholesterol: 88mg
Total carbs: 22.9g
Fiber: 0.6g
Protein: 6.8g
WW points: 5

Photo credit: Marionlon


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