Heavenly Cheesecake


  • ¾ cup graham crackers (crushed)
  • 2 tablespoons margarine (melted)
  • 1 (8 ounce) package light cream cheese (softened)
  • 1 (15 ounce) ricotta cheese
  • 1 (8 ounce) carton plain yogurt
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 tablespoons vanilla
  • 6-7 egg whites
  • 2 kiwi fruit (peeled and sliced)
  • ½ cup strawberries (sliced)
  • ¼ cup blueberries



Combine crushed graham crackers and melted margarine in a small bowl. Press the mixture onto the bottom of a 9-inch spring form pan. Bake in 325° F oven for 5 minutes. Cool crust.


Combine cream cheese and ricotta cheese in a large mixing bowl. Beat with an electric mixer on medium speed till smooth. Add yogurt, sugar, flour, lemon juice, and vanilla. Beat on low speed till combine. Add egg whites. Beat on low speed just until combined.

Pour into crust. Place spring form pan on a shallow baking pan in the oven.

Bake in a 325° F oven for 55-65 minutes or until center appears nearly set when gently shaken. Cool for 25 minutes.

Loosen crust from the sides of the pan. Cool for 30 minutes more; remove sides of pan. Cool completely. Cover and chill cheese cake for 4-24 hours.

Before serving, top cheesecake with kiwi fruit, strawberries, and blueberries.

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