Low Carb Cheesecake

Name: Low Carb Cheesecake
Ingredients: 1 (8 ounce) package fat-free cream cheese; 1 (15 ounce) container part-skim ricotta cheese; 1/2 cup fat-free sour cream; 3 egg whites; 1 tablespoon all-purpose flour; 1/2 cup granular sucrolose sweetener (such as Splenda(R)); 1 teaspoon vanilla extract

7 ingredients

3 steps

Ingredients

1 (8 ounce) package fat-free cream cheese
1 (15 ounce) container part-skim ricotta cheese
1/2 cup fat-free sour cream
3 egg whites
1 tablespoon all-purpose flour
1/2 cup granular sucrolose sweetener (such as Splenda(R))
1 teaspoon vanilla extract

Directions

1

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.
2

In a medium bowl, mix together the cream cheese, ricotta cheese, sour cream and egg whites until smooth. Stir together the flour and sugar substitute; mix into the cheese batter along with vanilla. Pour into the prepared pie plate and smooth the top.
3

Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.