The best delicious Low-cal Ricotta Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Low-cal Ricotta Cheesecake recipe today!
Hello my friends, this Low-cal Ricotta Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Low-cal Ricotta Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Low-cal Ricotta Cheesecake.
What Makes This Low-cal Ricotta Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Low-cal Ricotta Cheesecake.
Ready to make this Low-cal Ricotta Cheesecake Recipe? Let’s do it!
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1 pk graham crackers — (5
1/2 -ounce)
3 TB butter
2 TB packed dark brown sugar
1 1/2 ts ground ginger
2 15 ounce con part-skim
: ricotta cheese
3 eggs
1 egg white
1 c buttermilk
1/2 c granulated sugar
1 TB vanilla extract
1 orange peel — grated, no
: white
2 TB orange juice
Preheat the oven to 375 degrees. Grease a 9-inch springform pan or
spray with nonstick spray.
To make the crust, place the graham crackers, butter, brown sugar, and
ginger in the bowl of a food processor and process until well
combined. Press into the bottom of the springform pan. Place the pan
in the oven and bake 5 to 8 minutes. Remove from the oven and set
aside to cool. To make the filling, place the ricotta, eggs, egg
white, buttermilk, sugar,vanilla, orange peel, and juice in the bowl
of a food processor or electric mixer and process or mix until
smooth. Pour the mixture into the cooled crust, put on a baking
sheet, place in the oven, and place a pan of water in the bottom of
the oven. Bake 45 to 60 minutes, or until set.
Yield: 8-10 servings
Yields
10 Servings
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