Ricotta Cheesecake with Fresh Peaches
11
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
What's the secret to our version of cheesecake? Whipped fat-free ricotta cheese.
Ingredients
Fat-free ricotta cheese
2 cup(s)
Fat free egg substitute
½ cup(s)
Sugar
⅔ cup(s)
Lemon zest
1 tbsp(s)
Peach
4 medium, peeled and sliced
Jam
¼ cup(s), peach flavoured
Fresh lemon juice
2 tbsp(s)
Ground nutmeg
¼ tsp(s)
Graham cracker pie crust
6 oz
Instructions
1
Preheat oven to 350°F.
2
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.
3
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.
4
To serve, cut cheesecake into 8 wedges and top each with about 1/3 cup peach mixture.
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