RIchard Simmon's Ricotta Cheesecake
- Number of Servings: 8
Ingredients
3 Eggs1 lb 5 oz Part Skim RIcotta11 Tbs Splenda1/4 cup Cornstarch1 tsp Baking Powder1 tsp Vanilla Extract2 tsp grated Lemon Peel3/4 Cup sliced StrawberriesMint Sprigs or Edible Flowers (optional)
Preheat oven to 350
Using an electric mixer with a large bowl, combine eggs, ricotta, and Splenda. Beat until smooth.
Stir together Cornstarch, baking powder, and add to cheese mixture along with vanilla and lemon peel.
Pour into 8 or 9 inch springform pan coated with non-stick spray.
Bake 55 or 60 mnutes until firm.
Let cool then refrigerate. Decorate with Strawberries.
Garnish with mint or edible flowers.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPYRATE.
Using an electric mixer with a large bowl, combine eggs, ricotta, and Splenda. Beat until smooth.
Stir together Cornstarch, baking powder, and add to cheese mixture along with vanilla and lemon peel.
Pour into 8 or 9 inch springform pan coated with non-stick spray.
Bake 55 or 60 mnutes until firm.
Let cool then refrigerate. Decorate with Strawberries.
Garnish with mint or edible flowers.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPYRATE.
Nutritional Info Amount Per Serving
- Calories: 62.9
- Total Fat: 2.2 g
- Cholesterol: 80.8 mg
- Sodium: 89.6 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.4 g
- Protein: 2.9 g
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