Ricotta cheesecake with fresh peaches
SmartPoints® value per serving
1 hr 10 min
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.
Fat-free ricotta cheese
Regular liquid egg substitute
4 medium, peeled and sliced
¼ cup(s), peach variety
Fresh lemon juice
- 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.