O-Yeah
Serving Size: 1/8th of cake
Calories: 169
Fat: 7.5g
Sat Fat: 4g
Sodium: 314mg
Carbs: 19.5g
Fiber: 0.5g
Sugars: 8g
Protein: 10.5g
PointsPlus® value 5*
SmartPoints® value 6*
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
You might've already noticed, but we're kind of in love with our new cheesecake recipes. Here's our latest take on the creamy treat... complete with real Oreo cookies!
Prep: 15 minutes
Cook: 50 minutes
Cool: 1 hour
Chill: 3 hours
Ingredients:
1/2 cup reduced-fat cream cheese, room temperature
2 cups light/low-fat ricotta cheese
1/2 cup fat-free plain Greek yogurt
1/2 cup egg whites or fat-free liquid egg substitute
1/4 cup all-purpose flour
3 tbsp. Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
2 tsp. vanilla extract
1 1/2 tsp. lemon juice
1/2 tsp. baking powder
1/4 tsp. salt
10 Oreo Thins (original flavor)
Directions:
Preheat oven to 325 degrees. Spray a 9" springform cake pan with nonstick spray. Wrap foil around the bottom of the pan to prevent any condensation from dripping into the oven.
In a large bowl, stir cream cheese until smooth. Add ricotta cheese. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding all remaining ingredients except Oreo Thins.
Beat until smooth, another 1 - 2 minutes.
Break 7 Oreo Thins into pieces or roughly chop. Gently fold into the cheesecake mixture. Evenly pour mixture into the cake pan.
Bake until firm and light golden brown, about 50 minutes.
Let cool completely, about 1 hour.
Refrigerate until chilled, at least 3 hours.
Crush or finely chop remaining 3 Oreo Thins, and sprinkle over cheesecake.
Release springform, and slice.
MAKES 8 SERVINGS