Breakfast Cheescake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 240.0
  • Total Fat: 13.0 g
  • Cholesterol: 217.4 mg
  • Sodium: 123.6 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 15.2 g

View full nutritional breakdown of Breakfast Cheescake calories by ingredient
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Introduction

A "good-for-you" cheesecake. Calories could be reduced by using part-skim ricotta (this recipe uses full-fat). This can be made into gluten-free by subbing coconut flour for wheat. A "good-for-you" cheesecake. Calories could be reduced by using part-skim ricotta (this recipe uses full-fat). This can be made into gluten-free by subbing coconut flour for wheat.
Number of Servings: 4

Ingredients

    4 large Egg, fresh, whole, raw
    1 cup Ricotta Cheese, whole milk
    0.50 cup King Arthur 100% Unbleached White Whole Wheat Flour (by HEATHER396)
    12 tbsp Stevia Blend for Baking (by AUDMKAMP)
    1 tbsp Lemon juice
    1 tsp Vanilla Extract

Tips

You can play with this recipe a bit. It can be made gluten free by using coconut flour. I sometimes sprinkle a little cinnamon on mine.


Directions

Separate eggs and beat whites until stiff peak stage, set aside. Mix remaining ingredients until smooth and fold in egg whites. Bake in a greased 9" square pan for 20 - 25 minutes or until the edges start turning brown and a toothpick comes out clean. Cool.

Serving Size: Four

Number of Servings: 4

Recipe submitted by SparkPeople user KTRIBE808.

TAGS:  Desserts |

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