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360 Skillet Cheesecake
No, your eyes aren’t playing tricks on you. This creamy, lemon-scented cheesecake is made in a skillet right on top of the stove—and with nary a crack in sight.
~1 hour, 20 minutes
1 1/3 cups graham cracker crumbs
2 tablespoons confectioners’ sugar
4 tablespoon unsalted butter, melted
1 ½ cups sugar
2 (8 ounce) packages regular, or light cream cheese, softened
1 (15 ounce) container regular, or low-fat ricotta cheese
1 (8 ounce) container plain low-fat yogurt
3 tablespoons freshly squeezed lemon juice
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 egg whites
2 whole eggs
For the crust
Pour the graham cracker crumbs into a bowl. Sift the powdered sugar over the crumbs and toss to combine. Stir in the melted butter until evenly moistened. Scrape the crumbs into the skillet. Firmly and evenly press the crumbs onto the bottom of the pan with the palm of your hand. (Do not go up the sides.)
Cook the crust over low heat for 5 minutes to set it. Set aside to cool.
For the filling
Combine the sugar, cream cheese, ricotta cheese, yogurt, lemon juice, flour, and vanilla in the bowl of a food processor. Puree, scraping down the sides of the bowl once or twice until the mixture is completely smooth. Pour in the egg whites and eggs and puree until smooth. Pour the mixture into the cooled, crust-lined skillet.
Cover and cook over low heat for about 1 ¼ hours until the center is just barley set when the pan is gently shaken.
Remove the pan from the heat and let the cheesecake to stand, covered, for 15 to 20 minutes.
Refrigerate uncovered for at least 2 hours until the cake is completely cold and firm. Slice into wedges and serve.