Help! - Ricotta Cheesecake With Fresh-Plum Sauce

[Tina_B]

I'm missing a part of my recipe and I have all the ingredients mixed. It is the Ricotta Cheesecake With Fresh-Plum Sauce from July 2000 pg 164. I have up to the point in the directions which says pour into a prepared...
If somebody could post this I would be forever grateful. Now this may be why they tell you to read through the entire recipe first. Oops.

[Laura B]

Here you go! http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

Ricotta Cheesecake With Fresh-Plum Sauce

Recipe By :Cooking Light Magazine. July 2000. Page: 164.
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup vanilla wafer crumbs (about 8 cookies)
Cooking spray
1 carton (15-ounce) fat-free ricotta cheese
1 block (8-ounce) 1/3-less-fat cream cheese -- softened
1/4 cup all-purpose flour
2/3 cup sugar
1/2 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon grated lemon rind
2 large egg whites
2 large eggs
Fresh-Plum Sauce

1. Preheat oven to 325 degrees.

2. Sprinkle wafer crumbs over the bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.

3. Place ricotta in a food processor, and process until smooth. Add the cream cheese; process until smooth. Lightly spoon the flour into a dry measuring cup; level with a knife. Add flour and next 6 ingredients (flour through eggs) to cheese mixture; pulse until well-blended. Pour into prepared pan; bake at 325 degrees for 5 minutes or until almost set. Turn oven off; let stand in closed oven 30 minutes. Remove from oven, and cool on a wire rack. Cover and chill at least 8 hours. Serve with Fresh-Plum Sauce. Yield: 10 servings (serving size: 1 wedge and about 2 tablespoons sauce).

(Totals include Fresh-Plum Sauce)

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 81 Calories; 1g Fat (10.1% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat; 1 Other Carbohydrates.

NOTES : The Fresh-Plum Sauce recipe can be found in the July 2000 issue.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[Tina_B]

Thanks for the quick response!

[shoyski]

Hi Tina,

I was hoping you'd post a review on the cheesecake. I never got around to making it while plums were in season last year.
Thanks.