Low Fat Ricotta Cheesecake

Indulge in the rich, creamy decadence of this *Low Fat Ricotta Cheesecake* without the guilt! Crafted with a luscious blend of low-fat ricotta and reduced-fat cream cheese, this dessert maintains all the velvety texture you love while significantly reducing fat content. A light graham cracker crust, held together with unsweetened applesauce, adds a wholesome touch, while the infusion of vanilla and lemon zest brightens every bite with subtle, zesty flavors. Perfectly baked to golden perfection and chilled for a smooth finish, this cheesecake is a lighter way to satisfy your dessert cravings. With only 20 minutes of prep time and simple steps, it’s an ideal recipe for health-conscious cheesecake lovers. Serve it straight from the fridge for a refreshing treat that pairs beautifully with fresh fruit or a drizzle of honey.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 16 ounces low-fat ricotta cheese
• 8 ounces reduced-fat cream cheese
• 0.75 cups granulated sugar
• 3 units large eggs
• 0.5 cups plain Greek yogurt
• 0.25 cups all-purpose flour
• 1 teaspoons vanilla extract
• 1 teaspoons lemon zest
• 0.25 teaspoons salt
• 1.5 cups light graham cracker crumbs
• 0.25 cups unsweetened applesauce

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a medium bowl, combine the light graham cracker crumbs and unsweetened applesauce. Stir until the mixture resembles wet sand.

Step 3

Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust layer. Set aside.

Step 4

In a large mixing bowl, beat the low-fat ricotta cheese and reduced-fat cream cheese together until smooth and creamy.

Step 5

Add the granulated sugar, and continue mixing until well combined.

Step 6

Incorporate the large eggs one at a time, making sure to mix well after each addition.

Step 7

Add the plain Greek yogurt, all-purpose flour, vanilla extract, lemon zest, and salt to the cheese mixture.

Step 8

Combine until the mixture is smooth and uniform.

Step 9

Pour the cheesecake mixture over the prepared graham cracker crust in the springform pan.

Step 10

Smooth the top with a spatula.

Step 11

Place the cheesecake in the oven and bake for about 50 to 60 minutes, or until the edges are set and the center jiggles slightly.

Step 12

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour to prevent cracking.

Step 13

Remove the cheesecake from the oven and chill in the refrigerator for at least 3 hours or overnight before serving.

Step 14

Release the cheesecake from the springform pan, serve, and enjoy!

Nutrition Facts

Serving size	(1381.8g)

Amount per serving	% Daily Value*
Calories	2821.6

Total Fat 100.2g	0%
Saturated Fat 52.4g	0%
Polyunsaturated Fat 1.6g
Cholesterol 865.1mg	0%
Sodium 2939.0mg	0%
Total Carbohydrate 364.9g	0%
Dietary Fiber 7.9g	0%
Total Sugars 223.3g
Protein 114.9g	0%

Vitamin D 147.2IU	0%
Calcium 1866.4mg	0%
Iron 9.8mg	0%
Potassium 1689.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 16.3%

Carbs: 51.7%