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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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I am a true cheesecake lover, and I think I have tasted nearly every kind of cheesecake there is, and made plenty of them in my lifetime!! This recipe is a very good cheesecake, I like it especially with the mangoes, This is one of the lighter cheesecakes, so it is light on the cream cheese - but very tasty - ENJOY!! Ingredients:
1 (250 g) package light cream cheese, softened |
1 1/4 cups granulated sugar |
2 tablespoons all-purpose flour |
1 teaspoon vanilla |
3 eggs |
1 (454 g) container light ricotta cheese, extra smooth |
1 cup nonfat sour cream |
1 tablespoon lemon rind, finely grated |
2 tablespoons lemon juice |
22 vanilla wafers |
4 cups fresh berries or 4 cups sliced peaches or 4 cups mangoes or 4 cups kiwi, etc |
Directions:
1. Beat cream cheese and sugar with electric mixer in a large bowl until smooth. Beat in flour and vanilla. Beat in eggs just until well blended. Blend in ricotta cheese, sour cream, lemon rind and lemon juice.
2. Place vanilla wafers in bottom of 9-inch springform pan.
3. Gently spoon cheesecake batter over wafers.
4. Bake in preheated 325F oven until center is slightly wobbly, about 65 minutes to 70 minutes.
5. Remove from oven; run knife around edge. Return to oven that has been turned off. Let rest 1 hour with door ajar.Remove outer ring.
6. Refrigerate, covered, at least 3 hours before serving.
7. Serve slice topped with 1/3 cup fresh fruit.
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