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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 166.1
  • Total Fat: 16.3 g
  • Cholesterol: 59.3 mg
  • Sodium: 103.9 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.5 g

View full nutritional breakdown of Cheesekate calories by ingredient
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Cheesekate

Submitted by: ALLIGATORKATE

Introduction

The recipe is a tasty treat that fits in the low carb diet plan. It is an elegant dessert for company, and can be topped with fresh fruit and whipped cream. It also stores in the fridge for a week (or more) and can be frozen (some for now and some for later). I am unable to calculate the nutrition by the calculations offered (flour, equal, vanilla, cornstarch) but you can see by the ingredients, the carb count is very low (I am guessing less than 6 g per serving). The recipe is a tasty treat that fits in the low carb diet plan. It is an elegant dessert for company, and can be topped with fresh fruit and whipped cream. It also stores in the fridge for a week (or more) and can be frozen (some for now and some for later). I am unable to calculate the nutrition by the calculations offered (flour, equal, vanilla, cornstarch) but you can see by the ingredients, the carb count is very low (I am guessing less than 6 g per serving).
Number of Servings: 16

Ingredients

    Butter for pan (2 TBS)
    1 15 oz container of whole milk ricotta
    2 Cups sour cream
    16 oz cream cheese
    1 1/2 Cups sweetener (splenda, spoonfull, equal)
    4 eggs
    4 TBS flour
    2TBS cornstarch
    2 TBS vanilla
    1/4 cup (or more to taste) Key Lime juice, or fresh squeezed lime juice or lemon juice

Directions

All ingredients should be at room temperature
Preheat oven to 350
Generously butter a 10 inch springform pan
put ricotta, sour cream, and cream cheese in a work bowl and mix until smooth
add eggs and mix
add remaining ingredients and mix
Pour into pan and bake for one hour
turn off heat in oven and leave door open a crack, leave pan in oven an additional hour.
cool on a rack
store in the fridge in a covered container.

Makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user ILOVEBEINGKATE.





TAGS:  Desserts |

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