Blueberry And Ricotta Cheesecake
- cooking oil spray
- 5 ounces chocolate cookies mini
- 14 ounces ricotta cheese
- 5 ounces light cream cheese
- 1/4 cup sugar
- 3 large eggs + 3 large egg whites
- 1/3 cup low-fat vanilla yogurt
- 1/3 cup flour
- 2 ounces blueberries
- 1/2 cup blueberry jam reduced-sugar, warmed
- Preheat oven to 325u0b0F. Spray an 8-inch diameter springform pan with cooking oil and line with parchment paper. Place cookies in a single layer in base of pan, breaking to fit, as needed.
- For the filling, use an electric mixer to beat together ricotta, cream cheese and sugar in a medium bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in egg whites. Stir in yogurt, then flour. Pour filling into pan, over base. Bake for 1 1/4 hours, or until set. Turn off oven. Cool cake completely in oven with door ajar.
- To finish, arrange blueberries on top of cake and drizzle with jam. Chill for 15 mins, then serve.
cooking oil spray, chocolate cookies, ricotta cheese, cream cheese, sugar, eggs , lowfat vanilla yogurt, flour, blueberries, sugar
Taken from www.yummly.com/recipe/Blueberry-and-Ricotta-Cheesecake-1406205 (may not work)