Ricotta Cheesecake with Fresh Peaches
- Total Time
What's the secret to our version of cheesecake? Whipped fat-free ricotta cheese.
fat-free ricotta cheese2 cup(s)
regular liquid egg substitute½ cup(s)
lemon zest1 Tbsp
pie crust6 oz
peach(es)4 medium, peeled and sliced
jam¼ cup(s), peach variety
fresh lemon juice2 Tbsp
ground nutmeg¼ tsp
- 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.