This unique ricotta cheesecake offers a lighter, fluffier texture than traditional dense varieties, thanks to the use of part-skim ricotta and egg whites. The crust is an inventive twist, using crushed crunchy cereal, walnuts, and cinnamon for a sweet, nutty base that contrasts beautifully with the creamy filling. Inside, golden raisins and diced apricots plumped in dark rum add bursts of warm, spiced fruit flavor, while toasted pine nuts provide a delicate crunch. The filling itself is brightened with fresh lemon juice and zest, balancing the sweetness of the sugar and dried fruits. It’s an elegant yet approachable dessert, perfect for holiday gatherings or special weekend dinners. The combination of textures—crunchy crust, smooth cheese, and chewy fruit—makes every bite interesting. Serve at room temperature for the best flavor release, or chill for a firmer slice.
Ricotta Cheesecake
Description
This unique ricotta cheesecake offers a lighter, fluffier texture than traditional dense varieties, thanks to the use of part-skim ricotta and egg whites. The crust is an inventive twist, using crushed crunchy cereal, walnuts, and cinnamon for a sweet, nutty base that contrasts beautifully with the creamy filling. Inside, golden raisins and diced apricots plumped in dark rum add bursts of warm, spiced fruit flavor, while toasted pine nuts provide a delicate crunch. The filling itself is brightened with fresh lemon juice and zest, balancing the sweetness of the sugar and dried fruits. It's an elegant yet approachable dessert, perfect for holiday gatherings or special weekend dinners. The combination of textures—crunchy crust, smooth cheese, and chewy fruit—makes every bite interesting. Serve at room temperature for the best flavor release, or chill for a firmer slice.Directions
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Preheat oven to 325°F (165°C). Lightly coat an 8-inch springform pan with nonstick cooking spray.
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In a food processor, combine the crunchy cereal, walnuts, 1 tablespoon of sugar, and cinnamon; process until fine crumbs form.
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Place the crumb mixture into the prepared pan; tilt and rotate the pan to coat the bottom and sides evenly. Tap the pan on the counter to distribute crumbs. Set aside.
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In a small dry skillet over low heat, stir pine nuts for about 3 minutes until lightly toasted. Transfer to a plate to cool.
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In a small saucepan, combine raisins, diced apricots, and dark rum. Warm gently over low heat without boiling, or microwave briefly. Let sit for 20 minutes to plump, then drain, reserving the liquid if desired.
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In a large mixing bowl, beat the fat-free cream cheese with an electric mixer until smooth.
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Add the remaining 3/4 cup of sugar and beat until creamy.
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Add the ricotta, yogurt, flour, whole egg, egg whites, lemon juice, lemon zest, and salt. Beat until thoroughly blended.
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Fold in the drained, plumped fruit mixture until evenly distributed.
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Transfer the batter to the prepared pan. Sprinkle the reserved toasted pine nuts over the top.
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Bake for about 55 minutes, until the edges are puffed but the center is still slightly wobbly.
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Turn off the oven and leave the cheesecake inside with the door closed for an additional 30 minutes to cool gradually.
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Remove the cheesecake from the oven and let it cool completely on a wire rack.
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Remove the outer ring of the springform pan. Serve at room temperature or refrigerate, covered.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 6.4g32%
- Cholesterol 43mg15%
- Sodium 161mg7%
- Total Carbohydrate 15.2g6%
- Dietary Fiber 2.1g9%
- Sugars 10.2g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
