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Sweet & Creamy Cheesecake Recipe
|Part skim ricotta cheese||2 Cup (32 tbs)|
|Light cream cheese||16 Ounce, softened|
|Granulated sugar substitute||To Taste (To Equal 8 Tablespoons Sugar)|
|Egg substitute||1 Cup (16 tbs)|
|Reduced calorie tub margarine||1⁄4 Cup (4 tbs), melted|
|All purpose flour||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Almond extract||1 Teaspoon|
|Non-fat sour cream||2 Cup (32 tbs) (10 Calories Per Tablespoon)|
|Fresh raspberries/Blueberries||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 3059 Calories from Fat 1418
% Daily Value*
Total Fat 159 g245.3%
Saturated Fat 75.4 g376.8%
Trans Fat 0 g
Cholesterol 372.8 mg
Sodium 5166 mg215.3%
Total Carbohydrates 206 g68.7%
Dietary Fiber 16.5 g65.9%
Sugars 47.5 g
Protein 194 g388.9%
Vitamin A 135.4% Vitamin C 130.3%
Calcium 383.3% Iron 66.3%
*Based on a 2000 Calorie diet
2. Slowly pour in egg substitute; continue to beat on low speed until no yellow streaks remain. Add remaining ingredients except sour cream and berries; mix until just combined. Fold in sour cream.
3. Pour mixture into ungreased 10-inch springform pan. Place pan in cold oven.
4. Turn oven to 325°F. Bake 1 hour. Turn oven off; leave cake in oven 2 hours. Do not open door during baking or cooling.
5. Remove cake from oven.