Sugar Free Ricotta Cheesecake
- Number of Servings: 20
Ingredients
16 oz. Part-Skim Ricotta2 8-oz packages Neufchatel Cheese1 1/2 cups Splenda granulated sweetener1 Tablespoon vanilla extract1/4 teaspoon almond extract5 large eggsZest from 1 orange
Preheat oven to 325 degrees.
Combine ricotta and nerfchatel cheeses in the bowl of a food processor and pulse until smooth. Add Splenda and extracts. Pulse to mix. Add eggs one at a time, process after each addition until silky smooth.
Pour into 20 muffin cups and bake in a water bath for 20 - 25 minutes. The centers will puff up and may crack but do not let them brown. Remove from the oven and allow to cool to room temperature.
Cover with foil and chill for 24-hours. To serve, top with Splenda sweetened sour cream.
Number of Servings: 20
Recipe submitted by SparkPeople user FBSUMMERS.
Combine ricotta and nerfchatel cheeses in the bowl of a food processor and pulse until smooth. Add Splenda and extracts. Pulse to mix. Add eggs one at a time, process after each addition until silky smooth.
Pour into 20 muffin cups and bake in a water bath for 20 - 25 minutes. The centers will puff up and may crack but do not let them brown. Remove from the oven and allow to cool to room temperature.
Cover with foil and chill for 24-hours. To serve, top with Splenda sweetened sour cream.
Number of Servings: 20
Recipe submitted by SparkPeople user FBSUMMERS.
Nutritional Info Amount Per Serving
- Calories: 111.5
- Total Fat: 8.4 g
- Cholesterol: 82.4 mg
- Sodium: 130.3 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.0 g
- Protein: 5.8 g
Member Reviews