• Prep Time: 35 mins
  • Cooking Time: 1 hour 20 min
  • Serves: 16

Yogurt-Ricotta Cheesecake

  • Recipe Submitted by on

 Ingredients List

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 2 cups reduced-fat ricotta cheese
  • Sugar substitute blend (made with sucralose) equivalent to 1.5 cups sugar
  • 2 cups (16 ounces) vanilla yogurt
  • 1/2 cup butter, melted
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • Halved fresh strawberries, optional


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.

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