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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 90.9
  • Total Fat: 3.7 g
  • Cholesterol: 16.8 mg
  • Sodium: 85.2 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.1 g

View full nutritional breakdown of Low fat, Low carb crustless cheesecake calories by ingredient
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Low fat, Low carb crustless cheesecake

Submitted by: MDMAEDER

Introduction

Excellent real cheesecake. It takes a long time to prepare, but it is completely worth it! Excellent real cheesecake. It takes a long time to prepare, but it is completely worth it!
Number of Servings: 12

Ingredients

    24 ounces no-fat cream cheese
    1 cup low-fat ricotta cheese
    1/2 cup low-fat sour cream
    1 and 1/2 cups SplendaŽ
    1/4 cup heavy cream
    1 tablespoon vanilla extract
    1 tablespoon fresh lemon juice
    5 egg whites

Directions

Preheat oven to 450 degrees. Spray a springform pan with nonstick vegetable oil cooking spray. In a shallow roasting pan big enough to fit the cake pan, pour in about 1 inch water and place on the center oven rack to preheat. In a large mixing bowl, beat the cream cheese, ricotta, sour cream, and SplendaŽ just until blended. In a separate bowl, whisk the cream, vanilla, lemon juice, and egg whites until blended. Blend the egg mixture into the cream cheese mixture. Pour the batter into the greased springform pan. Place the pan into the heated water bath.
Bake 15 minutes, then lower temperature to 275 degrees. Continue baking 1 and 1/2 hours. Turn the oven off when done and leave the cake in the oven to cool 3 more hours. Remove the cake and refrigerate before serving

Number of Servings: 12

Recipe submitted by SparkPeople user MDMAEDER.





TAGS:  Desserts |

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