Yogurt-Ricotta Cheesecake

• 2 packages (8 ounces each) reduced-fat cream cheese
• 2 cups reduced-fat ricotta cheese
• Sugar substitute blend (made with sucralose) equivalent to 1.5 cups sugar
• 2 cups (16 ounces) vanilla yogurt
• 1/2 cup butter, melted
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• Halved fresh strawberries, optional

1. Preheat oven to 325u0b0. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a
2. .
3. Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4. Remove rim from pan. If desired, serve cheesecake with strawberries.

cream cheese, ricotta cheese, sugar substitute blend, vanilla yogurt, butter, cornstarch, allpurpose, lemon juice, vanilla, eggs, strawberries

Taken from www.tasteofhome.com/recipes/yogurt-ricotta-cheesecake/ (may not work)