Sugar Free Ricotta Cheesecake
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Sugar Free Ricotta Cheesecake calories by ingredient
Introduction
This cheesecake is lighter than traditional but with all of the flavor! No crust keeps the carbs low. This cheesecake is lighter than traditional but with all of the flavor! No crust keeps the carbs low.Number of Servings: 20
Ingredients
-
16 oz. Part-Skim Ricotta
2 8-oz packages Neufchatel Cheese
1 1/2 cups Splenda granulated sweetener
1 Tablespoon vanilla extract
1/4 teaspoon almond extract
5 large eggs
Zest from 1 orange
Directions
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.