Finally,a healthy recipe! We had an obscene craving for cheesecake but I didn’t want to make something that would nullify our diet regimen. So,I found this ricotta cheesecake with raspberries recipe on foodnetwork.com by Ellie Krieger,whose recipes I normally pooh-pooh because she’s a dietician and her recipes skimp on the tasty,fatty good stuff 
The recipe calls for low-fat ingredients,but we took it to another level –NO FAT hah! We used fat-free cream cheese,fat-free sour cream,and fat-free ricotta cheese. Cos’that’ll make us feel better once we finish the entire cheesecake ourselves 
The thing I liked most about this recipe is the almost grainy texture that the ricotta cheese provided. I normally really like the graham cracker pie crust that you put the cheesecake in…so I was disappointed that this one didn’t have it. But the texture of the cheesecake actually matches the texture of the graham cracker crust. So it gave the impression of eating a cheesecake with the crust…but without the crust. Weeeeird.
I don’t know how I feel about this one. there’s something unsettling about all the fat-free-ness.
so wait,was this actually good?
yeah! we were surprised but we really liked it –just be warned that the texture isn’t smooth like normal cheesecake since it’s definitely lighter and slightly crumbly