POINTSŪ Value | 6 Servings | 8 Preparation Time | 20 min Cooking Time | 50 min Level of Difficulty | Easy
cakes | What's the secret to our version of cheesecake? Whipped fat-free ricotta cheese.
Ingredients
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 (Canada) 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.
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