cakes

Ingredients

	2 cup(s) fat-free ricotta cheese
	1/2 cup(s) fat-free egg substitute
	2/3 cup(s) sugar
	1 Tbsp lemon zest
	6 oz pie crust
	4 medium peach(es), peeled and sliced
	1/4 cup(s) E.D. Smith (Canada) Peach Jam
	2 Tbsp fresh lemon juice
	1/4 tsp ground nutmeg

Instructions

• Preheat oven to 350°F.
  
  
• Place ricotta, egg substitute, sugar and lemon zest into a food processor and process until smooth. Spoon into pie crust. Bake until set, about 45 minutes. Cool to room temperature; refrigerate until cold.
  
  
• To make topping, stir peaches and jam together in a small saucepan and place over low heat. Cook just until warm, about 3 to 5 minutes. Remove from heat and stir in lemon juice and nutmeg. Chill.
  
  
• To serve, cut cheesecake into 8 wedges and top each with about 1/3 cup peach mixture.