Ingredients
2 packages (8 ounces each) reduced-fat cream cheese2 cups reduced-fat ricotta cheeseSugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar2 cups vanilla yogurt1/2 cup butter, melted1/4 cup cornstarch3 tablespoons all-purpose flour2 tablespoons lemon juice1 teaspoon vanilla extract4 large eggs, room temperature, lightly beatenHalved fresh strawberries, optional
Preparation
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.
