Apricot Ricotta Cheesecake: This light and fluffy Ricotta Cheesecake is sweetened with honey and packed with delicious chunks of apricots.
Welcome to *unintended* Ricotta week. Ricotta Cake on Monday and Ricotta Cheesecake on Wednesday. Not too shabby.
You know how it’s summer and 80+ degrees out there? And you know how you can get a nice, sweet tan if you linger around the sun’s warm rays? Well. Not me! I’m the gal that went to the tanning booth, instead.
I normally do not fake and bake, EVER, buuuut I have this amazing weekend coming up in Scottsdale, Arizona, and because I am white as a ghost (no, I really am), I thought why not pay a visit to the good ol’ L.A. Tan!
Don’t worry, I don’t play around – I requested the Ross-booth. “Friends” fans, you know what I’m talkin’ about.
So there I was, laughing hysterically the entire 3-4 minutes that I was in there. All I could think about was Ross. I laughed out loud and because of that, I have to go back to the booth tomorrow. Apparently, you’re supposed to keep a straight face to avoid untanned, white smile lines around your mouth and eyes. HA!
In other news. Did you know that today is National Cheesecake Day? Yeah, it is! For that reason, I think we’re obligated to treat ourselves to this creamy deliciousness I like to call Apricot Ricotta Cheesecake.
IF I was A food, I’d definitely want to be celebrated as a cheesecake. Sweet, smooth, layered and creamy – yep, I want to be a cheesecake. And according to the list below, a gazillion, fantastic food bloggers agree with me! We all came together on this day to celebrate our undying love for Cheesecake.
This recipe is much like any other cheesecake recipe, however, I made a couple of swaps to keep it on the lighter side of things. It’s still bikini season – almost impossible to cover up the bulge, thus I’ve been messing around lately, looking to lighten up everything under the sun, and somehow things are working out. In fact, happy to report, things are turning out deliciously!
Taking this sweet stuff out of your oven will have your heart singing and toes curling. It’s creamy, dreamy, and you have to wait 8 hours before you can bite into it.
I served this cheesecake with a handful of dried apricots on top, some sliced almonds on top of those, and a whole lotta honey all over!
- 2 cups finely ground Graham Crackers
- 1 stick (8 tablespoons) butter, melted
- 1 package (8-ounces) Fat Free or Low Fat Cream Cheese
- 1 cup Light Ricotta Cheese
- 2 eggs
- 1/2- cup honey
- 3 tablespoons corn starch
- 1 tablespoon pure vanilla extract
- 1 cup chopped dried apricots
- Whole dried apricots
- Sliced almonds
- Preheat oven to 375-degrees F.
- Combine ground graham crackers and melted butter In a 9-inch springform pan; shape the crust into an even layer on the bottom of the pan and press it about 1-1/2 inches up the sides.
- Set aside.
- In your mixer's bowl, combine cream cheese and ricotta; beat until creamy and smooth.
- Add eggs and honey; continue to beat until thoroughly combined.
- Beat in corn starch and vanilla until incorporated.
- Fold in chopped apricots.
- Pour the mixture into previously prepared crust.
- Bake for 32 to 35 minutes, or until edges are lightly browned and firm, but center is soft.
- Remove from oven and let completely cool.
- Refrigerate over night.
- Garnish with apricots, sliced almonds and honey.
RECIPE SOURCE: DIETHOOD
WW SmartPoints: 9
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