Heavenly Cheesecake
By Yankee Magazine|Jun 24 2007|
Ingredients
1/2 cup graham cracker crumbs
1 tbsp light margarine, melted
1 (8-ounce) pkg light cream cheese
1 (8-ounce) container part-skim ricotta cheese
1/2 cup sugar
1 tsp vanilla
3 egg whites
Topping (recipe follows)
Instructions
In a small bowl, combine graham cracker crumbs and margarine. Pat into bottom of a 9-inch round pie plate coated with nonstick cooking spray. In a mixing bowl, combine cream cheese and ricotta until well blended. Add sugar and vanilla, mixing well. In another mixing bowl, beat egg whites until soft peaks form. Fold egg whites gradually into cheese mixture until well combined. Pour batter into pie shell. Bake at 350 degrees F for 45 to 55 minutes. Remove from oven and cool.
Cool and spread with cooled Topping. Chill in the refrigerator for several hours before serving.
Yield: 8 to 10 servings
Topping:
1/2 cup nonfat plain yogurt
1/4 cup sugar
1/2 tsp. vanilla
In small saucepan, combine yogurt, sugar and vanilla. Stir constantly over low heat with whisk until smooth. Cool.
