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Ricotta Cheesecake

Prep Time :
30 min
Bake Time :
1 hrs
Makes :
12 servings
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This recipe is:

1 cup (250 mL) graham cracker crumbs

2 tbsp (30 mL) butter, melted


2/3 cup (160 mL) golden raisins or candied peel

1 container (475 g) ricotta cheese

8 oz (250 g) light cream cheese, softened

2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated

3 eggs

1/2 cup (125 mL) light sour cream

3 tbsp (45 mL) all-purpose flour

1 tbsp (15 mL) grated lemon rind

1/2 tsp (2 mL) vanilla

1/4 tsp (1 mL) salt


In bowl, stir graham cracker crumbs with butter until moistened; press onto bottom of greased 9-inch (2.5 L) springform pan. Place pan on large square of heavy-duty foil; press foil up around side of pan. Bake in 350°F (180°C) oven until firm, about 8 minutes. Let cool.

Filling: In heatproof bowl, cover raisins with boiling water; let stand for 10 minutes to soften. Drain and set aside. (If using candied peel, omit soaking).

In food processor, purée together ricotta cheese, cream cheese and SPLENDA® Granulated until smooth. Blend in eggs, 1 at a time. Blend in sour cream, flour, lemon rind, vanilla and salt. Fold in raisins. Pour over crust.

Set foil-wrapped pan in larger pan; pour in enough hot water to come 1-inch (2.5 cm) up sides. Bake in 325°F (160°C) oven until set at edge but still slightly jiggly in centre, 50 to 60 minutes. Remove pan from water. Run knife around edge of cake; remove foil and let cool on rack. Cover and refrigerate for 8 hours. Remove side of pan.

Nutrition Information

Serving Size: 1/12 recipe

Total Calories: 239

Calories From Fat: 117

Total Fat: 13 g

Saturated Fat: 8 g

Cholesterol: 85 mg

Sodium: 236 mg

Total Carbohydrates: 20 g

Fibre: 1 g

Sugars: 7 g

Protein: 10 g

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