This light and fluffy Ricotta Cheesecake is sweetened with honey and packed with delicious chunks of apricots.
Servings : 10servings
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Ingredients
For the Crust
2cupsfinely ground Graham Crackers
1stick(8 tablespoons) butter, melted
For the Cheesecake
1package(8-ounces) Fat Free or Low Fat Cream Cheese
1cupLight Ricotta Cheese
2eggs
1/2-cuphoney
3tablespoonscorn starch
1tablespoonpure vanilla extract
1cupchopped 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.
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.
Course: Desserts
Cuisine: American
Keyword: italian cheesecake recipe, italian ricotta cheesecake, ricotta cheesecake