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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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You may see several kinds of ricotta cheese in the supermarket, each with a different fat content. Whole milk ricotta contains the most fat, followed by part-skim and then nonfat ricotta. This cheesecake recipe works best with part-skim ricotta rather than the nonfat product. Ingredients:
vegetable cooking spray |
1/4 cup graham cracker crumbs |
2 teaspoons sugar |
2 teaspoons margarine, melted |
2 tablespoons powdered sugar |
2 tablespoons part-skim ricotta cheese |
2 tablespoons plain nonfat yogurt |
2 tablespoons frozen egg substitute, thawed |
2 tablespoons unsweetened orange juice |
1 teaspoon all-purpose flour |
fresh orange slices (optional) |
Directions:
1. Coat 2 (4-inch) tartlet pans with cooking spray. Combine graham cracker crumbs, 2 teaspoons sugar, and margarine; press evenly onto bottoms and up sides of tartlet pans.
2. Combine powdered sugar and next 5 ingredients in a small bowl; beat at medium speed of an electric mixer until smooth. Pour mixture evenly into prepared crusts. Bake at 350° for 20 minutes or until set. Turn off oven, and leave cheesecakes in oven 30 minutes. Remove from oven; let cool to room temperature on a wire rack. Cover and chill at least 3 hours. Garnish with orange slices, if desired.
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