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1 hrs 15 mins
Using both ricotta and cream cheese means you end up with a cheesecake that's light and fluffy yet still creamy. Start with all the ingredients at room temperature, and make sure the ricotta is well drained (sit it in a fine sieve over a bowl for 30 mins). For those healthy people out there, I've not tried it with lower fat cream cheese, but I've heard it doesn't work anywhere near as well, so push the boat out on this one!
Units: US | Metric
Serving Size: 1 (255 g)
Servings Per Recipe: 6
The following items or measurements are not included:
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