Lemon Cheesecake - South Beach |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Cheesecake was one of man's earliest produced treats, and may the tradition continue. This is for phase 3. This came from South Beach Diet Cookbook. I haven't tried this recipe. Ingredients:
1 1/2 lbs low-fat ricotta cheese |
1 1/2 lbs 1% low fat cottage cheese |
1/2 cup sugar substitute, plus 1 tbl |
1/2 cup sugar |
2 teaspoons cornstarch |
1 lemon, juice of |
2 teaspoons flour |
5 eggs |
3 teaspoons vanilla extract |
1 1/2 cups fat free sour cream |
Directions:
1. Preheat oven to 400.
2. Coat a 10 springform pan with cooking spray and line the sides with a double layer of 6 -wide (high) waxed paper.
3. In a large bowl, with an electric mixer on medium speed, blend the ricotta cheese, cottage cheese, 1/2 cup of the sugar substitute, and sugar until smooth. Beat in the cornstarch, lemon juice, flour, eggs, and 2 teaspoons of the vanilla extract. Pour the batter into the prepared pan.
4. Bake for 1 hour and 10 minutes, or until the top of the cake is brown.
5. Turn the oven off and allow the cake to remain in the oven for 1 hour longer.
6. In a medium bowl, combine the sour cream, the remaining 1 tablespoon sugar substitute, and the remaining 1 teaspoon vanilla extract. Spread over the cheesecake and return to the oven for 10 minutes, or until the topping is set. Refrigerate for 8 hours or overnight before slicing.
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