POINTS® Value |  6
Servings | 8
Preparation Time | 20 min
Cooking Time | 50 min
Level of Difficulty | Easy

What's the secret to our version of cheesecake? Whipped fat-free ricotta cheese.


2 cup fat-free ricotta cheese
1/2 cup fat-free egg substitute
2/3 cup sugar
1 Tbsp lemon zest
6 oz pie crust
4 medium peach(es), peeled and sliced
1/4 cup E.D. Smith Peach Jam
2 Tbsp fresh lemon juice
1/4 tsp ground nutmeg

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.