Ricotta cheesecake with fresh peaches
12
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Fat-free ricotta cheese
2 cup(s)
Regular liquid egg substitute
0.5 cup(s)
Sugar
0.667 cup(s)
Lemon zest
1 Tbsp
Pie crust
6 oz
Peach
4 medium
Jam
0.25 cup(s)
Fresh lemon juice
2 Tbsp
Ground nutmeg
0.25 tsp
Instructions
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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