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Add a photoServings: 8
Ingredients
- 1 c. Graham cracker crumbs
- 2 Tbsp. Butter, melted
- 3/4 lb Ricotta cheese
- 8 ounce Light cream cheese, soften
- 1/2 c. Granulated sugar
- 2 x Large eggs
- 1/2 c. Light lowfat sour cream
- 2 Tbsp. All-purpose flour
- 2 tsp Vanilla
- 1Â 1/2 tsp Orange rind, finely grated
- 2 x Oranges
- 2 x Pink grapefruit
- 1/2 tsp Cornstarch
Directions
- Tip: If cheesecake is exposed to sudden temperature change when baking or possibly bakes in too warm an oven for too long, cracks may appear. Resist opening the oven door. Be sure to bake the cake in a water bath; it ensures even, slow, moist cooking.
- In bowl, stir graham cracker crumbs with butter till moistened; press onto bottom of greased 8-inch springform pan. Place pan on large square of foil; press foil up around side of pan. Bake in 350F 180C oven for 8 min or possibly till hard. Let cold.
- Filling: In food processor, pure together ricotta, cream cheese and sugar till smooth. Blend in Large eggs, 1 at a time. Blend in lowfat sour cream, flour, vanilla and orange rind. Pour over baked crust.
- Set foil-wrapped pan in larger pan; pour in sufficient warm water to come 1 inch up sides. Bake in 325F 160C oven for 50-60 min or possibly till set. Remove from water. Run knife around edge of cake; remove foil and let cold on rack. Cover and chill for 8 hrs. [Cheesecake can be refrigerated for up to 2 days.] Remove side of pan.
- Citrus Compote: Using knife, cut peel and white pith from oranges and grapefruit; cut between membranes to remove segments. In bowl, combine oranges and grapefruit; let stand for 10 min. Drain liquid into small saucepan; stir in cornstarch. Bring to boil over medium heat; cook for about 3 min or possibly till thickened. Stir back into fruit mix; let stand till cooled to room temperature before serving with cheesecake.
- Good source calcium.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 8 servings | |
| Calories 391 | |
| Calories from Fat 168 | 43% |
| Total Fat 18.78g | 23% |
| Saturated Fat 9.87g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 416mg | 17% |
| Potassium 256mg | 7% |
| Total Carbs 44.14g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 23.57g | 16% |
| Protein 11.5g | 18% |
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