Lower-Fat Cheesecake
Yield
1 cakePrep
10 minCook
60 minReady
190 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | pound |
ricotta cheese
part skim |
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
cornstarch
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| ¾ | cup |
strawberries
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 453.6 | g |
ricotta cheese
part skim |
|
| 237 | ml |
sugar
|
|
| 59 | ml |
cornstarch
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 177 | ml |
strawberries
sliced |
|
Directions
Preheat oven to 350℉ (180℃).
Combine eggs, Ricotta, and sugar.
Beat until smooth.
Stir together cornstarch and baking powder, and add to cheese mixture along with vanilla and lemon peel.
Bake 55 to 60 minutes, or until firm.
Let cool, then refrigerate.
Decorate with strawberries.
