Ingredients:
15 ounces part-skim ricotta cheese
8 ounces reduced-fat cream cheese
4 ounces white chocolate, melted
1 egg
2 egg whites
1 cup chocolate wafer crumbs
1 cup fresh raspberry, berries cut in half lengthwise
1/4 cup flour
2 tbsp sugar
2 tbsp butter, melted
1/2 tsp vanilla
1/2 tsp lemon zest
1/4 tsp salt
[Source: Food]
How To Make:
1. Preheat oven to 375F degrees.
2. Spray skillet with cooking spray.
3. By using a food processor, make crumbs of wafer cookies. Then add the sugar, the process again. And then mix with melted butter, stirring until the crumbs wet.
4. Pour this wet crumbs on the bottom of the pot. Bake 100 minutes, then set aside to cool.
5. Make the filling: In a food processor, put the ricotta cheese, process until smooth. Then together with cream cheese, beat with mixer until smooth, for about 5 minutes.
6. Add egg one by one, while continuing on the beat, and then add vanilla.
7. Add the flour and salt, beat in low speed. Then enter the lemon zest, and pour the white chocolate. Whisk until all incorporated.
8. Pour half of filling batter over the cooled crust content. Then add the raspberries, then top with remaining filling batter.
9. Bake for approximately 1 hour.
10. Serve decorated with whipped cream and fresh raspberry sauce.
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