Low Carb Protein Cheesecake
- Number of Servings: 8
Ingredients
1 cup ricotta cheese1 cup cottage cheese3 8oz packages of fat-free cream cheese 1 cup splenda8 eggs1 teaspoon vanilla extract
Mix 1 cup ricotta and 1 cup cottage cheese in a food processor - this is essential for a smooth cheesecake texture with no lumps.
Mix 3 8oz packages of fat-free cream cheese in the mixer and add the blended ricotta/cottage cheese blend. Add 1 cup splenda and mix well before adding the 8 eggs and a teaspoon of vanilla extract.
Bake for about 40 minutes at 350* or until set in the middle. This can be baked in a extra-large round cake pan, a spring-form pan or two regular pie tins sprayed well with cooking spray. No crust to keep the carbs and calories low, but you won't miss it!
Serving Size: Makes 8 Slices
Number of Servings: 8
Recipe submitted by SparkPeople user ALLISONRED.
Mix 3 8oz packages of fat-free cream cheese in the mixer and add the blended ricotta/cottage cheese blend. Add 1 cup splenda and mix well before adding the 8 eggs and a teaspoon of vanilla extract.
Bake for about 40 minutes at 350* or until set in the middle. This can be baked in a extra-large round cake pan, a spring-form pan or two regular pie tins sprayed well with cooking spray. No crust to keep the carbs and calories low, but you won't miss it!
Serving Size: Makes 8 Slices
Number of Servings: 8
Recipe submitted by SparkPeople user ALLISONRED.
Nutritional Info Amount Per Serving
- Calories: 235.5
- Total Fat: 8.8 g
- Cholesterol: 219.2 mg
- Sodium: 778.3 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 0.0 g
- Protein: 24.8 g
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