Lemon Berry Cheesecake
Lower-fat ricotta cheese makes this
delectable cheesecake extra light.
|
Ingredients |
|
Crust |
|
|
|
1 1/2 cups |
graham wafer crumbs |
375 mL |
|
2 Tbsp |
granulated sugar |
30 mL |
|
1 tsp |
cinnamon |
5 mL |
|
1 Tbsp |
butter, melted |
15 mL |
|
1 |
egg white |
1 |
|
|
|
|
|
Filling |
|
|
|
3 cups |
lower-fat ricotta cheese |
750 mL |
|
2 |
eggs |
2 |
|
1/2 cup |
granulated sugar |
125 mL |
|
1/2 cup |
low-fat yogurt |
125 mL |
|
1/4 cup |
lemon juice |
50 mL |
|
|
grated rind of 2 lemons |
|
|
2 Tbsp |
all purpose flour |
30 mL |
|
2 tsp |
vanilla |
10 mL |
|
2 |
egg whites |
2 |
|
|
|
|
|
Topping |
|
|
|
1/2 cup |
light sour cream |
125 mL |
|
2 cups |
fresh strawberries or blueberries |
500 mL |
| Directions |
|
Crust: In bowl, combine crumbs,
sugar, cinnamon and butter. Whisk egg white until frothy; stir
into crumb mixture. Press into bottom of 9 inch (23 cm)
springform pan. Bake in 375°F (190°C) oven for 7-10 minutes or
until lightly browned. Let cool.
Filling: In food processor (or
using electric mixer), process ricotta cheese and whole eggs
until smooth. In bowl, combine cheese mixture, sugar, yogurt,
lemon juice and rind, flour, and vanilla. Beat until well
mixed. Beat egg whites until soft peaks form. Fold into cheese
mixture. Spread over crust.
Bake in 375°F (190°C) oven for 50-55 minutes or until center
of cake is firm to the touch. Run knife around edge of cake to
loosen; let cool. Remove side of pan; cover cheesecake and
refrigerate until chilled, at least 2 hours or up to 1 day.
Topping: Just before serving,
spread top with sour cream, then cover with fresh strawberries
or blueberries. |
|
Nutrient Content |
|
Per Serving: Energy: 240.4 Kcal ·
Carbohydrate: 27.8 g · Protein: 11.3 g · Fat (Total): 9.4 g
· Calcium 225.4 mg |
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