Recipe by: Dairy FarmersInfood

Ricotta cheese makes this delectable cheesecake extra light. For a delicious topping, just before serving spread the top of the cheesecake with 1/2 cup (125 mL) sour cream, then cover with  2 cups (500 mL) fresh strawberries or blueberries.

Yield: 10 servings
Prep time: 20 minutes, plus time to cool and chill (up to one day)
Cook time: 50–55 minutes

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Equipment

measuring cup and spoons

2 bowls

whisk

9" (23 cm) springform pan

food processor or electric mixer

Ingredients

Crust

1 1/2 cups (375 mL) graham wafer crumbs

2 Tbsp. (25 mL) granulated sugar

1 tsp. (5 mL) cinnamon

1 Tbsp. (15 mL) butter, melted

1 egg white

Filling

3 cups (750 mL) ricotta cheese

2 eggs

1/2 cup (125 mL) granulated sugar

1/2 cup (125 mL) plain yogurt

1/4 cup (50 mL) lemon juice

grated rind of 2 lemons

2 Tbsp. (25 mL) all purpose flour

2 tsp. (10 mL) vanilla

2 egg whites

Instructions

Crust

1. In a bowl, combine crumbs, sugar, cinnamon and butter.
2. Whisk egg white until frothy; stir into crumb mixture.
3. Press into bottom of 9" (23 cm) springform pan.
4. Bake in 375°F (190°C) oven for 7–10 minutes or until lightly browned.
5. Let cool.

Filling

1. In food processor (or using electric mixer), process ricotta cheese and whole eggs until smooth.
2. In bowl, combine cheese mixture, sugar, yogurt, lemon juice and rind, flour and vanilla. Beat until well mixed.
3. In a clean bowl, beat egg whites until soft peaks form.
4. Fold into cheese mixture. Spread over crust.
5. Bake in 375°F (190°C) oven for 50–55 minutes or until centre of cake is firm to the touch.
6. Run knife around edge of cake to loosen; let cool.
7. Remove side of pan; cover cheesecake and refrigerate until chilled, at least 2 hours or up to 1 day.