YOGURT-RICOTTA CHEESECAKE

Yogurt-Ricotta Cheesecake image

I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn't even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. -Diane Shipley, Mentor, Ohio

Provided by Taste of Home

Time 1h55m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2 packages (8 ounces each) reduced-fat cream cheese
2 cups reduced-fat ricotta cheese
Sugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar
2 cups vanilla yogurt
1/2 cup butter, melted
1/4 cup cornstarch
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
Halved fresh strawberries, optional

Steps:

Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, serve cheesecake with strawberries.

Nutrition Facts : Calories 246 calories, Fat 15g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 9g protein.