- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 267.3
- Total Fat: 11.4 g
- Cholesterol: 114.3 mg
- Sodium: 228.7 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 0.2 g
- Protein: 11.2 g
Crustless ricotta cheesecakeSubmitted by: URANIUM
IntroductionThis recipe was taken from http://readingeagle.com/articl
e.aspx?id=82950 with slight modifications. This recipe was taken from http://readingeagle.com/articl
e.aspx?id=82950 with slight modifications.
1 15-oz container ricotta cheese (part skim)
.5 cup light sour cream
4 oz. neufchatel cheese
3 large eggs
1 tsp vanilla
1 tsp Grand Marnier (or 1 tsp orange zest)
.75 cup white sugar
.5 cup white flour, sifted
.25 tsp salt
In a food processor or with a hand mixer, blend the ricotta until creamy. Then add the sour cream, neufchatel cheese, eggs, vanilla, Grand Marnier (or orange zest), sugar, salt, and flour. Blend until fully incorporated.
Take your 9 inch spring-form pan and spray it with cooking spray. Pour mixture within. Bake for 50-55 minutes or until the middle of the cake has set.
Remove from the oven and let cool, and then cover with saran wrap and chill in the refrigerator for at least 3 hours before serving.
The original recipe includes the directions for a raspberry glaze, but I have not made that and the nutritional information above is for the cake only.
Number of Servings: 8
Recipe submitted by SparkPeople user URANIUM.