This ricotta cheesecake will keep up to three days in the refrigerator. It is very light and delicious served with whipped cream or ice cream.
Recipe by: Cathie
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.
Recipe by: April
Ricotta is a lighter choice for making cheesecakes as shown in this recipe that has Sicilian origins with orange and cinnamon undertones.
Recipe by: Nicole
This cheesecake uses low-fat cottage cheese instead of cream cheese and so isn't as high as fat as a regular cheesecake.
Recipe by: Ariana Klepac
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.
Recipe by: Lynn Lewis and Joachim Wahnschaffe
This cheesecake is straightforward to cook and has a distinguishing taste and texture compared to the cheese cakes made with cream cheese.
Recipe by: foodtechnologyteacher
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.
Recipe by: mais