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Yogurt-Ricotta Cheesecake

I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a diabetic version, and my family couldn’t even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. —Diane Shipley, Mentor, Ohio
  • Total Time
    Prep: 35 min. Bake: 1 hour 20 min. + chilling
  • Makes
    16 servings


  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 2 cups reduced-fat ricotta cheese
  • Sugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar
  • 2 cups vanilla yogurt
  • 1/2 cup butter, melted
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • Halved fresh strawberries, optional


  • Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
  • Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • Remove rim from pan. If desired, serve cheesecake with strawberries.
Editor's Note
This recipe was tested with Splenda sugar blend.
Nutrition Facts
1 slice: 246 calories, 15g fat (9g saturated fat), 91mg cholesterol, 231mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 9g protein.
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