1/3/14 - Little Italy Cheesecake - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

1/3/14 - Little Italy Cheesecake

1/3/14 - Little Italy Cheesecake

Posted: Updated:
  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.

We've 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.

Serves: 10

Chilling Time: 4 hr

Cooking Time: 1 hr 5 min

What You'll Need:

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1 cup low-fat plain yogurt
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 (8-ounce) package reduced-fat cream cheese, softened
  • 2 eggs
  • 2 1/2 teaspoons vanilla extract

What To Do:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine graham cracker crumbs and butter; press into the bottom of a 9-inch deep-dish pie plate.
  3. Bake 3 to 5 minutes, or until lightly browned; let cool.
  4. In a large bowl, with an electric mixer on medium speed, combine ricotta cheese, yogurt, sugar, flour, and lemon juice until smooth; set aside.
  5. 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.
  6. Bake 60 to 65 minutes, or until center is nearly set. Cool 30 to 45 minutes, then refrigerate 4 to 5 hours, or overnight.

Notes

Top with fresh strawberry slices or whole blueberries or raspberries, if desired.

Powered by WorldNow

310 Broadway
Cape Girardeau, MO 63701

FCC Public File
publicfile@kfvs12.com
573-335-1212
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and KFVS12. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.