Ricotta cheesecake with fresh peaches

What's the secret to our version of cheesecake? Whipped fat-free ricotta cheese. It's also made with store-bought pie crust, so it couldn't be any easier to make. The filling, along with the ricotta cheese, features egg substitute, sugar, and lemon zest, which are pulsed together in a food processor. The best part is most of the recipe time is hands-off, as the cheesecake takes 45 minutes to bake, then has to chill in the fridge until cold. The topping is a savory, sweet mixture of sliced peaches, peach jam, lemon juice, and a touch of ground nutmeg. It beautifully complements the ricotta filling and results in a delicious, refreshing dessert.