Cherry Ricotta Cheesecake

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Ok....cheesecake lovers everywhere...this is not a full fat, creamy, melt in your mouth, OMG I know I'm eating 700 calories and just blew my diet chessecake. It's a light version made with ricotta cheese and neufchatel...it's a little different and doesn't necessarily slip down your throat...but it's yummy! Really, it is. I'm a ricotta cheese lover so the flavor and texture of the ricotta didn't bother me at all. It is evident that you are eating something much lighter than a regular cheesecake here...but that's just it ...it has a different taste. I think it's delicious -- everybody loved it, went home happy and still fit in their size 6 jeans. I'm pleased. Do I like it better than real cheesecake...well...of course not... but I would absolutely make this again.

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I really like a traditional cheesecake that's more rich. Since it's a reduced fat recipe, I wasn't expecting much, but it was very light. It did have nice flavor, but it just wasn't what I'd hoped for. I don't have a food processor so I used a mixer. I'm not sure if that made much of a difference, but it still had that weird texture from the ricotta cheese. Regardless, I wouldn't make it again.

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I am literally in awe of how anyone could think this cheesecake was even edible. It was so bad I threw the whole thing out. The texture was awful. And the cake and sauce were both lacking in any kind of flavor. I know how to and am good at cooking and baking, so I know it was a recipe problem. I absolutely do not recommend this cake. There are way better low fat things to eat in this world.

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This is now my go-to cheesecake recipe. I don't make many things, but this recipe comes out perfect every time. The consistency worried me a little at first because it's not as dense and perfectly creamy like a traditional cheesecake- but after one bite I was in heaven. I also loved the fruit topping. I'm not a fan of the canned toppings that you can buy but the recipe's is delish. I've now made it with cherries, blueberries and strawberries. On a side note, I never knew what neufchatel cheese was until this recipe- and now I sub it in for anything that calls for cream cheese. Mmmm

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This recipe was not hard to make, and absolutely fantastic. I nearly died from the joy of eating this cheesecake! And it is healthy (or healthier, anyway for a cheesecake, given the nonfat cheese. Wow. Ellie hit this one out of the park!

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I actually just made this today and just finished eating a quarter of it a little while ago.

I was pleasantly surprised at how it turned out. It was creamy, smooth, and light as a feather. I did not use the dairy ingredients with the fat levels that Ellie suggested. I used fat free Philadelphia cream cheese, fat free sour cream and fat free ricotta cheese - and still, it turned out wonderful and full of flavor.

I did screw up though, as I misread the recipe and added 1 cup of sour cream to the batter instead of the 1/2 cup in the original recipe. It didn't change a thing and I couldn't even tell that I messed up. I also added a HEAPING teaspoonful of lemon zest, so this came out nice and pleasantly lemony!

This is a GREAT recipe; I will NOT hesitate to make it again. I would suggest this recipe to anyone looking for a "lighter" cheesecake to be served as a summertime dessert.

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This cheesecake looked perfect! After one bite, I was not impressed. I know it's LOWfat...but I think it was more like "don't bother". Sorry to be negative

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I made this today and everyone loved it! You couldn't tell that the recipe was low in fat.

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This makes me feel less guilty and it's very easy to make!

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I made this cheesecake for the first time this weekend for a family lunch. Everyone loved it including my boyfriend who is an amazing cook. The only difference is i subsituted strawberries for the cherries and it was yummy. I think next time i will try adding a variety of berries and maybe cook it a little longer. I cooked it the time stated but the middle could have cooked a little more and been firmer. Over all a great cake. I will make it again!!!