Berry-Ricotta Cheesecake

Berry-Ricotta Cheesecake

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From: EatingWell Magazine, May/June 1998

Here, low-fat ricotta blended with reduced-fat Neufchâtel cheese gives this lighter, Italian-inspired cheesecake a great texture and all of the good cheese flavor you would want. We garnish the cake with mixed berries brushed with a red currant jelly glaze. With only 258 calories per slice, this dessert really is a worthwhile indulgence.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Crust
  • 4 hazelnut or almond biscotti, (4 ounces)
  • 1 tablespoon canola oil
  • Filling
  • 4 ounces reduced-fat cream cheese, (Neufchâtel), softened
  • 1 cup sugar
  • 2 cups part-skim ricotta cheese
  • ½ cup nonfat plain yogurt
  • ⅓ cup cornstarch
  • 2 large eggs
  • 3 large egg whites
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • Topping & Glaze
  • 2 cups fresh berries, such as strawberries, blueberries, raspberries and/or blackberries
  • ¼ cup red currant jelly


  • Active

  • Ready In

  1. Preheat oven to 300°F. Coat a 9-inch springform pan with cooking spray.
  2. To prepare crust: Break biscotti into several pieces and pulse in a food processor until finely ground. Add oil and pulse until incorporated. Press the crumbs evenly into the bottom of the prepared pan.
  3. To prepare filling: Beat cream cheese in a large mixing bowl with an electric mixer until smooth. Add sugar and beat until smooth. Add ricotta, yogurt, cornstarch, eggs, egg whites, lemon zest, lemon juice and salt. Beat until well blended. (Alternatively, mix ingredients in a food processor.) Scrape the batter into the prepared pan and smooth the top.
  4. Bake the cheesecake until the edges are puffed but the center still jiggles when the pan is tapped, 50 to 55 minutes. Turn off the oven and let the cheesecake stand, with the door ajar, for 1 hour. Transfer to a wire rack and let cool completely. (The top may crack.)
  5. to glaze & garnish cheesecake: Place the cheesecake on a platter and remove pan sides. Arrange berries on top. Warm jelly in a small saucepan over low heat, stirring, until melted. With a pastry brush, coat the berries with the jelly glaze. Serve at room temperature or refrigerate until cold.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Equipment: 9-inch springform pan

Nutrition information

  • Per serving: 257 calories; 9 g fat(4 g sat); 1 g fiber; 37 g carbohydrates; 9 g protein; 18 mcg folate; 58 mg cholesterol; 27 g sugars; 276 IU vitamin A; 8 mg vitamin C; 157 mg calcium; 1 mg iron; 175 mg sodium; 161 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ other carbohydrate 1½ fat (saturated)

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