When was the last time you could put the word healthy in front of the word cheesecake? Well now you can if you follow this simple recipe. It’s not only delicious and decadent, but it’s actually good for you! Make this cake ahead of time, because it tastes best after it’s been chilled.
2 cups graham cracker crumbs
15 ounces (1-container) part skim ricotta cheese
2 cups nonfat plain Greek yogurt
1/3 cup honey
3 tablespoons cornstarch
2 tablespoons lemon juice
2 teaspoons vanilla extract
Non-stick cooking spray
Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch pie plate with non-stick cooking spray and press the graham cracker crumbs into the pan to make s crust.
In a food processor or blender, puree ricotta until smooth. Add the rest of the ingredients. Blend for 30 to 40 seconds to combine thoroughly. Pour the mixture into the prepared pie plate.
Bake for 30 to 40 minutes or until knife inserted in the center comes out clean. Cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours. Serve with fresh organic berries.
Nutrition Facts per serving (without berries): 210 calories, 2 grams fat, 5 mg cholesterol, 290 mg sodium, 41.6 grams carbohydrates, 7.2 grams protein, high in calcium