Ingredients:
1/2 cup sugar
1/4-1/2 cup butter
1 eggs, slightly beaten
1 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
4 eggs, separated
1/2 cup sugar
1 lb part-skim ricotta cheese
1 cup low-fat sour cream
2 tablespoons flour
1/2 teaspoon salt
2 tablespoons fresh-squeezed orange juice
2 teaspoons vanilla
1/4 cup oatmeal
1 teaspoon cinnamon
Directions:
Cream together sugar and butter; stir in egg; combine flour, baking powder, cinnamon, and salt; add to butter mixture; mix to form a soft dough; reserve a half cup dough to be used later for topping; refrigerate the remaining dough.
In a medium-sized bowl, whip egg whites until stiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt, orange juice, and vanilla in a large bowl and beat until smooth; gently fold in whipped egg whites.
Press chilled dough evenly into a 10″ springform pan that has been lightly sprayed with no-stick cooking spray; pour filling over crust; combine reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
Bake at 350F for 45-60 minutes or until a knife inserted near center of cheesecake comes out clean.
Cool cheesecake on rack; cover and refrigerate to chill thoroughly; just before serving remove sides of springform pan and transfer cheesecake to serving platter.
Servings: 16
Time preparation: 20 min.
Time total: 75 min.