like any cheesecake, use a springform pan.
4 cups skim ricotta
1 cup buttermilk (or combo yogurt and milk)
1 cup sweetener (I used splenda, you could also use agave, xylitol etc)
2 tsp vanilla
(juice and rind of 1/2 lemon or 1 lime, I used neither due to allergies)
put everything into a blender and puree until very smooth and fluffy.
pour into a springform pan coated with cooking spray.
bake 45 minutes with a pan of water in the oven, about 350-375 degrees.
cool for several hours.
topping: yogurt mixed with a touch of honey or maple syrup and berries, decorate with berries OR
I just took some frozen berries, added a bit of water and brought it to a boil, added a bit of splenda, and the cooled. Just used as a sauce over the cake as I served it. Was very well received, and berries are free on ww!
Enjoy. Made this way, and sliced into 12, came out to 3 points a slice for ww folks.