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White Chocolate and Ricotta Cheesecake

12 oz. lowfat cream cheese
1-1/2  cups fresh ricotta
2 Tbsp. sugar
5 oz. chopped white chocolate, melted
1 large egg
2 egg whites
1 Tbsp. pure vanilla extract

Preheat oven to 325 degrees and lightly spray a 10-inch springform cake pan with vegetable oil. Using a mixer, beat together cream cheese, ricotta, and sugar until soft. With the mixer set to low speed, beat remaining ingredients into mixture and mix until completely smooth. Pour cheesecake mixture into prepared cake pan and place in oven to bake until set, 30 minutes. Once done, remove from oven and allow cheesecake to cool completely before removing sides. Place in refrigerator for at least 4 hours to continue to set before serving. Serves 8–10. Tip: When serving, use a round mold to create individual portions (shown), or cut slices and top each with mixed berries and a mint spring.

 

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