Ingredients for Lighter Ricotta Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (1/2 stick) melted unsalted butter
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon ground ginger
- 15 oz ricotta cheese
- 2 large eggs
- Egg White
- Buttermilk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese (softened)
- a pinch of salt
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How to Make Lighter Ricotta Cheesecake
- Preheat oven to 375°F (190°C).
- Grease and flour a 9-inch springform pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup (½ stick) melted unsalted butter, ¼ cup packed dark brown sugar, and ½ teaspoon ground ginger. Mix until well combined.
- Press the crumb mixture firmly into the bottom of the prepared springform pan.
- Set aside.
- In a blender or food processor, combine 15 oz ricotta cheese, 1 (8 ounce) package cream cheese (softened), ¾ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and a pinch of salt. Blend until completely smooth and creamy.
- Pour the ricotta mixture over the crust in the prepared pan.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake in the preheated oven for 45-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Do not overbake!
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
77g
Fat
37g
Carbs
10g
