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Today’s Lowfat Cheesecake recipe

This yummy cheesecake may be missing thefat, but it’s not missing on flavor!

Recipe: Today’s Lowfat Cheesecake

4 cups (32 ounces) low-fat Wisconsin Ricottacheese
4 large eggs
1 cup buttermilk
1/2 cup granulated sugar
2 tablespoons corn starch
2 teaspoons vanilla extract
1/4 teaspoon salt
Juice and grated rind of 1 small lemon

  • In a large bowl, beat ricotta cheese untilsmooth. Add eggs one at a time, beating well after each addition.Add remaining ingredients and beat until smooth and fluffy.
  • Pour into a lightly buttered springformpan.
  • Bake at 375°F for 1 hour.
  • Cool completely before serving. Garnishwith fruited yogurt or fresh fruit, if desired.

    Makes 16 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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  • Comments

    1 Comment


    The bars only take 25 minutes in the oven. But then you have to wait for them to fully chill before digging in. Ugh, that s probably the only thing I don t like about cheesecake. It tests your patience! Especially when all you want is some dessert. hiya Sally I love the look of this cheesecake recipe, but iam from the UK and we don t have low fat Graham s crackers so what could I use in its place please for the base?

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