Stovetop Cheesecake

Lustre Craft Cookware
Cook Time 1 hour 15 minutes
Course Desserts and Bread


  • 12" Large Skillet



  • 1/3 cups Graham Cracker Crumbs
  • 2 tbsps. Confectioners’ Sugar
  • 4 tbsps. Unsalted Butter melted


  • 1/4 cups Sugar
  • 2 8 oz. packages Regular or Light Cream Cheese, softened
  • 1 15 oz. container Regular or Low-Fat Ricotta Cheese
  • 1 8 oz. container Plain Low-Fat Yogurt
  • 2 tbsps Lemon Juice freshly squeezed
  • 2 tbsps. All-Purpose Flour
  • 1 tbsp. Vanilla Extract
  • 3 Egg Whites
  • 2 Whole Eggs



  • Pour the graham cracker crumbs into a medium bowl. Sift the powdered sugar over the crumbs and toss to combine.
  • Melt the butter in a small saucepan over medium heat.
  • Stir the melted butter into the graham crackers until evenly moistened. Scrape the crumbs into the 12" 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 pan.
  • Cover and cook over low heat for about 1 hour and 15 minutes until the center is just barely set when the pan is gently shaken.
  • Remove the pan from the heat and let the cheesecake stand covered for 15 to 20 minutes.
  • Refrigerate uncovered for at least 2 hours until the cake is completely cold and firm. Slice in to wedges and serve.
Keyword cheesecake