Cherry Ricotta Cheesecake

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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!!!

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good light cheesecake. would definately make again.