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Photo of Ricotta Cheesecake with Fresh Peaches by WW

Ricotta Cheesecake with Fresh Peaches

11
Points® value
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
8
Difficulty
Easy
What's the secret to our version of cheesecake? Whipped fat-free ricotta cheese.

Ingredients

Fat-free ricotta cheese

2 cup(s)

Fat free egg substitute

½ cup(s)

Sugar

⅔ cup(s)

Lemon zest

1 tbsp(s)

Peach

4 medium, peeled and sliced

Jam

¼ cup(s), peach flavoured

Fresh lemon juice

2 tbsp(s)

Ground nutmeg

¼ tsp(s)

Graham cracker pie crust

6 oz

Instructions

  1. Preheat oven to 350°F.
  2. Place ricotta, egg substitute, sugar and lemon zest into a food processor and process until smooth. Spoon into pie crust. Bake until set, about 45 minutes. Cool to room temperature; refrigerate until cold.
  3. To make topping, stir peaches and jam together in a small saucepan and place over low heat. Cook just until warm, about 3 to 5 minutes. Remove from heat and stir in lemon juice and nutmeg. Chill.
  4. To serve, cut cheesecake into 8 wedges and top each with about 1/3 cup peach mixture.

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