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Ricotta Cheese Pie with Pine Nut Crust


Unlike New York style cheesecake, this cheese pie is much lighter and much lower fat; but it is still creamy, smooth and tasty, sour cream gives the extra zing, and the lemon zest brings the refreshing flavor.













Trans-fat Free, Low Sodium


¼ cup butter
¾ cup cookies
amaretto, crumbs
½ cup pine nuts
or almonds
Cheese filling
15 ounces ricotta cheese
½ cup sugar
1 ½ cups sour cream
2 tablespoons all-purpose flour
2 teaspoons lemon zest
2 large eggs
1 x berries
grapes, or orange garnish.


To make crust, place melted butter in 9 inch glass (microwave safe) pie plate.

Stir in cookie crumbs and pine nuts until well blended.

Press firmly against bottom and sides of dish to form crust.

Heat until set.

To make filling, combine ricotta cheese, sour cream, sugar, flour, lemon peel, and eggs in 8 cup glass measure.

Heat until center is very warm to the touch, stirring every two minutes.

(Microwave is easy).

Mixture will be a little lumpy at this point but will cook into a smooth pie.

Pour filling into crust, smoothing it evenly on top.

Place pie on top of microwave proof cereal bowl and microwave on medium for 8 to 14 minutes or until almost set in center, rotating one quarter turn once or twice.

Let stand directly on counter for 30 minutes.

Chill for 3 hours or overnight before serving.

Garnish pie.

To test to see if done, touch the top 1 inch from the center with your finger.

When top adheres to your finger, cheese cake underneath should appear to be moist but set, not gooey.

Sides should begin to pull away from dish.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 21471% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 70mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 9% Vitamin C 1%
Calcium 8% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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