YOGURT-RICOTTA CHEESECAKE
I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn't even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. -Diane Shipley, Mentor, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, serve cheesecake with strawberries.
Nutrition Facts : Calories 246 calories, Fat 15g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 9g protein.
GREEK YOGURT CHEESECAKE
Cinnamony pita chips take the place of the usual graham crackers for the crust in this uber-satisfying cheesecake (with only 12 grams of fat per slice!). It's so creamy and tangy, you may never need to make full-fat cheesecake again.
Provided by Food Network Kitchen
Categories dessert
Time 4h40m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
- Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
- Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
- After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.
HEALTHY GREEK YOGURT CHEESECAKE
A healthy cheesecake made with Ricotta cheese, Greek yogurt, and digestive cookie crust all made from scratch and without any refined sugar!
Provided by [email protected]
Categories Dessert
Number Of Ingredients 19
Steps:
- Add ghee butter together with honey in a blender and beat until smooth. Transfer in a large mixing bowl.
- Wash and dry the blender and add the whole wheat flour, the whole wheat flakes, ground cinnamon, baking soda, and salt. Blend until the flakes look finely ground. Transfer this mixture to the bowl containing the butter and honey.
- Add the walnuts and almonds to the blender this time, and blend until finely chopped and almost powdered. Transfer to the bowl with the remaining ingredients.
- Mix the dough with your hands until all the ingredients combine. It's going to look crumbly and soft.
- Preheat oven to 170°C / 338°F.
- Transfer the dough to a 9-inch springform pan (I use one that comes with parchment paper). Press it with your hands to cover the bottom of the pan evenly. Cover only the bottom of the pan with the dough, not the sides.
- Prick many times with a fork. Bake for about 20-25 minutes until the top of the crust gets a brown color all over. Remove from oven and let the crust reach room temperature. It is going to look soft and delicate when you take it out of the oven but will get harder as it cools down.
- Add the Ricotta to the bowl of your electric mixer. With the whisk attachment on, beat over medium speed. The cheese will start to break apart. Start adding the cream slowly in batches. Wait 30 seconds before adding the second batch of cream to the cheese. This way you give it time to properly absorb the cream and become smoother.
- Once all the cream is incorporated into the cheese start adding the honey in slowly. Once the honey is incorporated as well, add the Greek yogurt in batches and then the vanilla extract and lemon juice. Keep beating for 2-3 minutes more until the mixture looks like very thick whipping cream.
- Turn off the mixer and transfer cream to the pan. Spread the cream with a spoon evenly over the crust. Cover the pan with plastic wrap and refrigerate for at least 8 hours or ideally overnight.
- Add the frozen berry mix (no need to defrost) in a saucepan along with the remaining ingredients for the sauce. Bring to a low simmer over medium-low heat.
- Cook the sauce for about 5 minutes. Just until the sauce gets a syrupy-like consistency. Then turn off the heat and set it aside to cool down to room temperature. Then place in the fridge until you are about to serve the cheesecake.
- The cheesecake will yield about 16 servings. It is best to add the berry sauce on the top right when you are about to serve. As it is a runny sauce if it sits for too long on the cheesecake it will get absorbed by the cream. This isn't much of a problem as it won't ruin the cake. But it will lose all of its shiny, glazy appearance.
Nutrition Facts : ServingSize 1 serving, Calories 293 kcal, Carbohydrate 30 g, Protein 7 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 47 mg, Sodium 115 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 7 g
HONEY YOGURT CHEESECAKE
Anna Olsen recipe for a cheesecake made with yogurt, ricotta with hints of lemon and honey. Delicious topped with fresh mango. Requires a 24 hour refrigeration for the filling and 4 hours for cheesecake.
Provided by FrVanilla
Categories Cheesecake
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare yogurt "cheese" a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.
- Preheat oven to 325 F (160 F).
- Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.
- For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.
- Top with diced mango immediately before slicing.
Nutrition Facts : Calories 319.5, Fat 18.6, SaturatedFat 10.8, Cholesterol 73.6, Sodium 244.6, Carbohydrate 29.2, Fiber 1, Sugar 19.6, Protein 10.2
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