Low-Fat Cranberry-Lime Cheesecake

Total Time
7 hours
12 servings

One bite of this light cranberry-lime cheesecake and it will become your favorite recipe for dessert. Part-skim ricotta cheese adds a delicate texture and lime gives it the freshness of the summer. It takes a bit of time to prepare, but you won’t be sorry.

Bon Appetite!



  • 1 cup graham cracker crumbs, preferably whole-wheat
  • 1 tablespoon canola oil
  • 1 15-ounce part-skim ricotta cheese
  • 2 8-ounce reduced-fat cream cheese, at room temperature
  • 2 limes, juiced
  • 4 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  • 1 1/2 cups fresh cranberries
  • 1/2 cup water
  • 1/3 cup sugar
  • Pinch of salt
  • 1 lime, juiced
  • 1 tablespoon cornstarch


To prepare cheesecake:

  1. Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan, bottom and sides, with a large piece of heavy-duty foil. Put a kettle of water on to boil for the water bath.
  2. Combine graham cracker crumbs and oil in a bowl. Press into the bottom of the prepared pan.
  3. Process ricotta in a food processor until smooth. Add cream cheese and puree. Add 2 teaspoons of the lime zest, 5 tablespoons of the lime juice, eggs, 1 cup sugar, vanilla and 1/2 teaspoon salt; process until smooth. Scrape into the prepared crust.
  4. Place the cheesecake in a roasting pan. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath. Carefully transfer the roasting pan to the center of the oven. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/4 to 1 1/2 hours.
  5. Transfer the roasting pan to a wire rack. Let the cheesecake cool in the water bath until the water is room temperature, about 2 hours.
  6. Remove the pan from the water. Remove the foil. Refrigerate, uncovered, until very cold, at least 3 hours.

To prepare topping:

  1. Combine cranberries, water, 1/3 cup sugar and pinch of salt in a medium saucepan. Bring to a boil. Combine 2 tablespoons lime juice and cornstarch; stir into the pan. Cook, stirring, until thickened, about 1 minute. Let cool completely before spooning onto the cake.

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