This dessert has the creamy consistency a cheesecake should have but uses ricotta cheese. Add an amaretti biscuit base without butter and vitamin C-rich strawberries and kiwi fruit for a healthy result that's big on flavour.
This cheesecake is straightforward to cook and has a distinguishing taste and texture compared to the cheese cakes made with cream cheese.
A delicious baked cheesecake made with fresh or frozen berries and ricotta to keep it light. It's baked in a water bath to get its special texture.
Compared with most cheesecakes, this recipe isn't particularly high in fat as it uses low-fat cottage cheese instead of the traditional cream cheese and is lightened by folding in whisked egg whites before baking.
Ricotta is a lighter choice for making cheesecakes as shown in this recipe that has Sicilian origins with orange and cinnamon undertones.
This delightful cheesecake is creamy and not thick, with a hint of lemon and vanilla. For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.