Low-Cal Ricotta Cheesecake
Delicious and low-cal cheesecake. 36
36
Ingredients
| 5 ½ | ounces |
graham crackers/wafers
|
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
brown sugar, dark
packed |
|
| 1 ½ | teaspoons |
ginger
ground |
* |
| 30 | ounce |
ricotta cheese
|
|
| 3 | large |
eggs
|
|
| 1 | each |
egg whites
|
* |
| 1 | cup |
buttermilk
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
orange zest
grated, no white |
* |
| 2 | tablespoons |
orange juice
|
Directions
Preheat the oven to 375℉ (190℃).
Grease a 9-inch springform pan or spray with nonstick spray.
To make the crust, place the graham crackers, butter, brown sugar, and ginger in the bowl of a food processor and process until well combined.
Press into the bottom of the springform pan.
Place the pan in the oven and bake 5 to 8 minutes.
Remove from the oven and set aside to cool.
To make the filling, place the ricotta, eggs, egg white, buttermilk, sugar, vanilla, orange peel, and juice in the bowl of a food processor or electric mixer and process or mix until smooth.
Pour the mixture into the cooled crust, put on a baking sheet, place in the oven, and place a pan of water in the bottom of the oven.
Bake 45 to 60 minutes, or until set.
Nutrition Facts
Serving Size 76g (2.7 oz)Amount per Serving
Calories 16144% of calories from fat
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
21%
Trans Fat
0g
Cholesterol 60mg
20%
Sodium 132mg
6%
Total Carbohydrate
6g
6%
Dietary Fiber 0g
1%
Sugars g
Protein
11g
Vitamin A 5%
•
Vitamin C 1%
Calcium 9%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
