Today's Lowfat Cheesecake
This yummy, crustless cheesecake may be missing the fat, but it's not missing on flavor!
4 cups (32 ounces) low-fat Wisconsin Ricotta cheese
4 large eggs
1 cup buttermilk
1/2 cup granulated sugar
2 tablespoons corn starch
2 teaspoons vanilla extract
1/4 teaspoon salt
Juice and grated rind of 1 small lemon
- In a large bowl, beat ricotta cheese until smooth. Add eggs one at a time, beating well after each addition. Add remaining ingredients and beat until smooth and fluffy.
- Pour into a lightly buttered springform pan.
- Bake in a preheated oven at 375°F (175°C) for 1 hour.
- Cool completely before serving. Garnish with fruited yogurt or fresh fruit, if desired.
Makes 16 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.