Recipe: Ricotta Cheesecake Pie with Graham Cracker Crust (blender)

RICOTTA CHEESECAKE PIE

FOR THE CRUST:
16 to 18 graham cracker squares
3 tablespoons margarine, melted
FOR THE FILLING:
1 cup light ricotta cheese
1 (8 oz.) package neufchatel cheese, softened (reduced fat cream cheese)
1⁄2 cup egg substitute (or 2 eggs)
1⁄2 cup sugar
3 tablespoons fresh lemon juice
1⁄2 teaspoon vanilla

TO PREPARE THE CRUST:
Break graham cracker squares into large pieces and place in blender jar. Cover and blend at LIQUEFY, pulsing a few times, about 3 seconds each time, until finely chopped.

In bowl, combine graham cracker crumbs and margarine. Press crumb mixture firmly into bottom and up sides of a 9-inch pie plate. Chill.

TO PREPARE THE FILLING:
Place filling ingredients in blender jar. Cover and blend at LIQUEFY about 30 seconds. Pour into crust.

Bake at 350 degrees F for 25 to 30 minutes, or until knife inserted near center comes out clean. Cool 30 minutes at room temperature. Then refrigerate until well chilled before serving, about 6 to 8 hours.

Makes 1 (9-inch) pie, 8 servings
Source: KitchenAid 5 Speed Ultra Power Blender Manual