Ricotta Cheesecake with Fresh Peaches

Prep Time
20 min
Cook Time
50 min
Recipe Details
  • 2 cup(s) fat-free ricotta cheese
  • 1/2 cup(s) regular liquid egg substitute
  • 2/3 cup(s) sugar
  • 1 Tbsp lemon zest
  • 6 oz pie crust
  • 4 medium peach(es), peeled and sliced
  • 1/4 cup(s) jam, peach variety
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp ground nutmeg
  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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