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This is a light type of cheesecake, but it's still really creamy. The use of low-fat condensed milk gives this a dense, smooth texture without using whipping cream.
CRUST
- 1 1/2 cups graham cracker crumbs
- 3 Tbsp granulated sugar
- 2 Tbsp water
- 1 Tbsp vegetable oil
- 1 tsp orange zest
FILLING
- 1 can (14 oz) low-fat sweetened condensed milk
- 1/2 cup light ricotta (5%)
- 1/2 cup light cream cheese (about 4 oz), softened
- 1 Tbsp orange zest
- 1/3 cup orange juice (freshly squeezed)
- 1/4 cup granulated sugar
GARNISH
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- Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with cooking spray.
- To make the crust, stir together the crumbs, sugar, water, oil and orange zest in a bowl until mixed. Pat the mixture onto the bottom and up the side of the pan.
- To make the filling, combine the condensed milk, ricotta, cream cheese, orange zest and juice, and sugar in a food processor. Purée the mixture until it is smooth. Pour it into the crust.
- Place the pan in the center of the oven and bake for about 20 minutes or until the filling has just set. Let the pan cool on a wire rack.
- Chill before serving and garnish with the orange slice.
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Nutritional Analysis per Serving
| Calories |
277 |
| Protein |
6.8 g |
| Fat |
6.9 g |
| Saturated Fat |
3 g |
| Carbohydrates |
47 g |
| Cholesterol |
16 mg |
| Sodium |
90 mg |
| Fiber |
0.5 g |
Prep Time: 15 minutes
Cook Time: 20 minutes
Make Ahead: Can be prepared a day in advance and refrigerated.
Serves 12
Nutrition Watch: Orange juice is a excellent source of vitamin C, which boosts your immune system.
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