Low-Fat Ricotta Cheesecake

Menu Part: 
Cuisine Type: 
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.


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


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

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