Low-Fat Ricotta Cheesecake

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
2 12-in. cakes or 32 servings

Making a rich dessert like cheesecake low-fat may seem like a challenge but this version uses low-fat cottage cheese and skim milk ricotta cheese to do just that.

Ingredients

33⁄4 lbs. low-fat, 1% cottage cheese
33⁄4 lbs. part skim, ricotta cheese
2 cups sugar
4 tsp. vanilla extract
2 tbsp. cornstarch
2 cups pasteurized egg whites
Zest of 2 lemons
2 cups graham cracker crumbs

Steps

Note: Drain cottage and ricotta cheeses in coffee filter-lined, fine-mesh strainer overnight before proceeding with recipe. Drain first, then weigh.

1. In food processor, blend cottage cheese and ricotta cheese until as smooth as sour cream. Add sugar, vanilla and cornstarch and blend. Add egg whites and lemon zest, and blend together.

2. Lightly spray two 12-in. cake pans with vegetable oil. Evenly distribute graham cracker crumbs between pans to
thinly coat bottom. Pour cheese mixture into pans.

3. Place pans on sheet pan in water bath and bake in preheated 350°F oven for 50 60 mins., until cheese is set. Cool thoroughly before unmolding.

Recipe by Flik International

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources