Light Ricotta Cheesecake
ricotta cheese, eggs, flour, butter, sugar, oatmeal, egg, orange juice, vanilla, cinnamon, baking powder
Ingredients
1/2 cup sugar 1/4-1/2 cup butter 1 egg, slightly beaten 1 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1/2 teaspoon salt 4 eggs, separated 1/2 cup sugar 1 lb part-skim ricotta cheese 1 cup low-fat sour cream 2 tablespoons flour 1/2 teaspoon salt 2 tablespoons fresh-squeezed orange juice 2 teaspoons vanilla 1/4 cup oatmeal 1 teaspoon cinnamon
Directions for Light Ricotta Cheesecake Recipe
Cream together sugar and butter; stir in egg; combine flour, baking powder, cinnamon, and salt; add to butter mixture; mix to form a soft dough; reserve a half cup dough to be used later for topping; refrigerate the remaining dough. In a medium-sized bowl, whip egg whites until stiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt, orange juice, and vanilla in a large bowl and beat until smooth; gently fold in whipped egg whites. Press chilled dough evenly into a 10" springform pan that has been lightly sprayed with no-stick cooking spray; pour filling over crust; combine reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling. Bake at 350° for 45-60 minutes or until a knife inserted near center of cheesecake comes out clean. Cool cheesecake on rack; cover and refrigerate to chill thoroughly; just before serving remove sides of springform pan and transfer cheesecake to serving platter.
Read the full directions on Food.com
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