Ingredients
- 1 cup graham cracker crumbs
- 1 tablespoon melted light butter
- 1/2 cup sugar
- 8 ounce reduced-fat cream cheese
- 14 ounce low-fat ricotta cheese
- 1 ounce egg
- 4 ounce egg whites
- 1/4 cup unbleached all-purpose flour
- 2 tablespoon unbleached all-purpose flour
- 2 teaspoon vanilla extract
Preparation
Baking Directions:
1.Preheat the oven to 350 F.
Coat a 9” springform pan with cooking spray.
2.Combine the graham cracker crumbs, butter or margarine, and 1 tablespoon sugar.
Press into the pan.
Bake for 10 minutes.
Let cool.
Reduce the heat to 325 F.
3.In a blender or food processor fitted with the chopping blade, combine the cream cheese, ricotta cheese, whole egg, egg whites, the remaining 1/2 cup sugar, and vanilla extract.
Blend or process until smooth.
Spread over the crust.
Bake for 1 hour, or until the center is set.
4.Let cool in the oven with the door ajar for 45 minutes.
Chill for 8 hours or overnight
