Ricotta cheesecake with caramelized oranges
Part-skim ricotta cheese
Low fat cream cheese
Plain lowfat yogurt
Fresh lemon juice
3 medium, peeled and cut into 4 thick slices
- Preheat the oven to 325°F. Spray an 8” round cake pan with cooking spray and line with parchment paper.
- In a blender, beat the ricotta, cream cheese, and yogurt until soft and creamy. In a separate bowl, mix together the corn starch and lemon juice. Add this mixture, together with the lemon zest, orange zest, vanilla, sugar, and eggs to the cheese mixture. Beat until till creamy. Pour the mixture into prepared pan. Bake the cheesecake for 55-65 minutes until golden brown. The center should still wobble when you remove it from the oven.
- Cool the cheesecake completely at room temperature, then refrigerate at least 4 hours, or overnight, to chill.
- For the topping, heat a nonstick pan over a medium high heat and add the oranges. Cook for about 1 minute on both sides till slightly browned. Add the honey and cinnamon, or rosemary, and remove pan from the heat. Cut the chilled cheesecake in slices and serve each piece with a slice of orange on top.