Ingredients
- 3 1/2 ricotta
- 2 egg whites
- 450 ml yogurt to cheese (drained)
- 150 gr sugar
- 50 gr graham cracker crumbs
- 28 gr cocoa
- 16 gr flour
- 9 gr vanilla
Preheat oven to 160ºC . Spray spring form pan with non-stick spray. Cover bottom and sides with graham cracker crumbs. Put in blender: ricotta cheese, blend until smooth, add yogurt cheese and vanilla, blend till smooth. Add egg whites, sugar, cocoa, flour and vanilla. Whirl till mixed well. Pour into prepared pan. Bake for 50 minutes. Turn off oven, open door, let cheesecake cool for 1 hour in oven. Top with sliced strawberries and kiwi fruit. Per serving: 160 calories, 5 g fat (28%)
