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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