Light Ricotta Cheesecake

Deb's Recipes's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 20 mins
• Cook Time: 55 mins

Ingredients:

Servings: 16

• ½ cup sugar
• ¼-½ cup butter
• 1 egg , slightly beaten
• 1 cup flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 4 eggs , separated
• ½ cup sugar
• 1 lb part-skim ricotta cheese
• 1 cup low-fat sour cream
• 2 tablespoons flour
• ½ teaspoon salt
• 2 tablespoons fresh-squeezed orange juice
• 2 teaspoons vanilla
• ¼ cup oatmeal
• 1 teaspoon cinnamon

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.

Reviews

[Chef #366073]

I was not happy with the outcome of this cake. The crust was too salty, so maybe reduce from 1 teaspoon to 1/2? As I followed the recipe on step 2 it says to combine remaining ingredients and beat then fold in the egg whites. I did exactly that, but then read in step 3 to combine the reserved dough with the oatmeal and cinnamon, of course I had already added that to the filling. Too late now! Maybe that should be separated out or put in step one to add to the reserve? Just a thought. I don't think I will make this one again.

[Rita~]

Lovely, light, creamy, citrusy and nicely spiced from the cinnamon! I added the orange zest for added orange flavor. The crumble topping gave it a nice added texture.Love the fact it`s a bit lower in fat and is very filling!