all got our favorite cheesecake recipes. Well, now you're gonna have
another one. It's made with ricotta cheese as well as cream cheese - of
course, reduced-fat types of both. So you can enjoy that great Italian flavor once again.
In a small bowl, combine graham cracker crumbs and butter; press into the bottom of a 9-inch deep-dish pie plate.
Bake 3 to 5 minutes, or until lightly browned; let cool.
In a large bowl, with an electric mixer on medium speed, combine
ricotta cheese, yogurt, sugar, flour, and lemon juice until smooth; set
In another large bowl with an electric mixer on medium speed, beat
cream cheese, eggs, and vanilla until thoroughly combined. Add ricotta
mixture, beating on low speed until well combined. Pour into pie crust.
Bake 60 to 65 minutes, or until center is nearly set. Cool 30 to 45 minutes, then refrigerate 4 to 5 hours, or overnight.
Top with fresh strawberry slices or whole blueberries or raspberries, if desired.