Light Ricotta Cheesecake

READY IN: 1hr 15mins
Rita~
Recipe by Deb's Recipes

A recipe for a light and airy cheesecake that I've been wanting to try for a very long time. From the New York City Marathon Cookbook and submitted for Zaar World Tour II. Update 10.18.06: Amount of salt reduced and recipe instructions reworded.

Top Review by s spark

We loved the flavor and texture of this lighter cheesecake. The only critique I have is the crust was a bit raw. Has anyone tried pre-baking the crust? I think I'll try that the next time!

Ingredients Nutrition

Directions

  1. Cream together sugar and butter; stir in egg; combine flour, baking powder, cinnamon, and salt; add to butter mixture; mix to form a soft dough; reserve a half cup dough to be used later for topping; refrigerate the remaining dough.
  2. In a medium-sized bowl, whip egg whites until stiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt, orange juice, and vanilla in a large bowl and beat until smooth; gently fold in whipped egg whites.
  3. Press chilled dough evenly into a 10" springform pan that has been lightly sprayed with no-stick cooking spray; pour filling over crust; combine reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
  4. Bake at 350° for 45-60 minutes or until a knife inserted near center of cheesecake comes out clean.
  5. Cool cheesecake on rack; cover and refrigerate to chill thoroughly; just before serving remove sides of springform pan and transfer cheesecake to serving platter.

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