Low fat, Low carb crustless cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
24 ounces no-fat cream cheese1 cup low-fat ricotta cheese1/2 cup low-fat sour cream1 and 1/2 cups SplendaŽ1/4 cup heavy cream1 tablespoon vanilla extract1 tablespoon fresh lemon juice5 egg whites
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.
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.
Nutritional Info 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
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