Italian Cheesecake

American-style cheesecake gets its light yet rich texture from cream cheese. The Italian version of this classic dessert uses ricotta cheese--it's denser, like a flourless cake.

Makes 12 servings

12 graham crackers (2 1/2" squares)

3 cups part-skim ricotta cheese

1/2 cup nonfat cream cheese

1/2 cup granulated sugar

1/4 cup cornstarch

2 teaspoons grated orange zest

4 eggs

1 1/2 tablespoons dark rum

2 teaspoons vanilla extract

Preheat the oven to 300o F. Spray an 8" springform pan with nonstick cooking spray. In a gallon-size sealable plastic bag, crush the graham crackers to fine crumbs. Sprinkle the crumbs into the bottom of the prepared pan and pat down evenly. In a food processor, combine the ricotta and cream cheeses; sift the sugar and cornstarch onto cheese mixture and add the zest. Process about 20 seconds more, until smooth. In a small bowl, combine the eggs, rum and vanilla. With the food processor running, add the egg mixture. Process about 10 seconds, until combined, scraping down the sides of the bowl as needed. Pour the batter into the prepared pan. Bake 1 1/2-2 hours, until golden and puffed and a knife inserted in the center comes out clean. Cool on a wire rack in the pan 1 hour. Run a sharp knife around the inside of the pan to release the cheesecake. Remove the ring; cool 1 hour more. Wrap in foil and refrigerate overnight. Cut into 8 equal slices and serve.

SERVING (1 SLICE) PROVIDES: 1 1/4 Proteins, 1/4 Bread, 65 Optional Calories.

PER SERVING: 198 Calories, 7 g Total Fat, 4 g Saturated Fat, 91 mg Cholesterol, 186 mg Sodium, 20 g Total Carbohydrate, 0 g Dietary Fiber, 11 g Protein, 204 mg Calcium

Recipe from Weight Watchers Slim Ways Italian