Ricotta Cheesecake with Fresh-Plum Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

Ingredients:

1/3 cup vanilla wafer crumbs (about 8 cookies)

cooking spray

1 (15-ounce) carton fat-free ricotta cheese

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1/4 cup all-purpose flour

2/3 cup sugar

1/2 cup plain fat-free yogurt

1 1/2 teaspoons vanilla extract

1 teaspoon grated lemon rind

2 large egg whites

2 large eggs

fresh-plum sauce

Directions:

1. Preheat oven to 325°.
2. Sprinkle wafer crumbs over the bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.
3. Place ricotta in a food processor, and process until smooth. Add the cream cheese; process until smooth. Lightly spoon the flour into a dry measuring cup; level with a knife. Add flour and next 6 ingredients (flour through eggs) to cheese mixture; pulse until well-blended. Pour into prepared pan; bake at 325° for 55 minutes or until almost set. Turn oven off; let stand in closed oven 30 minutes. Remove from oven, and cool on a wire rack. Cover and chill at least 8 hours. Serve with Fresh-Plum Sauce.
4. Note: Totals include Fresh-Plum Sauce

By RecipeOfHealth.com