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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