Apricot Ricotta Cheesecake
This light and fluffy Ricotta Cheesecake is sweetened with honey and packed with delicious chunks of apricots.
Servings : 10 servings
Ingredients
For the Crust
- 2 cups finely ground Graham Crackers
- 1 stick (8 tablespoons) butter, melted
For the Cheesecake
- 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
For Garnish
- Whole dried apricots
- Sliced almonds
- Honey
Instructions
- 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.
- Serve.
Notes
RECIPE SOURCE: DIETHOOD
Nutrition
Serving: 1 slice | Calories: 219 kcal | Carbohydrates: 39 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 1 g | Cholesterol: 40 mg | Sodium: 165 mg | Potassium: 234 mg | Fiber: 1 g | Sugar: 25 g | Vitamin A: 610 IU | Vitamin C: 0.2 mg | Calcium: 94 mg | Iron: 1.4 mg | Net Carbs: 38 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.