Directions:
- Preheat oven to 300 degrees. Let butter and cheese stand at room temperature for about 30 minutes. Grease and lightly flour a 9 inch springform pan.
- Beat Splenda and butter together until light and fluffy. Beat in ricotta, flour, baking powder, and vanilla until combined. Stir in Egg Beaters and lemon zest until just incorporated. Pour into prepared pan.
- Bake for 40 minutes.
- Turn oven off and let cheescake remain in oven for 1 hour.
- Remove cheesecake from oven and cool on a wire rack for 15 minutes.
- Using a sharp knife, loosen cheesecake from sides of pan, and cool for an additional 30 minutes.
- Remove sides of pan, and allow cheescake to cool completely.
- Cover, and refrigerate for at least 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.63 Kcal (790 kJ) | ||
| Calories from fat | 68.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 12% | |
|---|---|---|---|
| Cholesterol | 47.56mg | 16% | |
| Sodium | 183.42mg | 8% | |
| Potassium | 208.49mg | 4% | |
| Total Carbs | 14.24g | 5% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 13.89g | 28% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 461.9mg | 46% | |
| Amount Per 100 g | |||
| Calories | 117.27 Kcal (491 kJ) | ||
| Calories from fat | 42.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 12% | |
|---|---|---|---|
| Cholesterol | 29.57mg | 16% | |
| Sodium | 114.03mg | 8% | |
| Potassium | 129.61mg | 4% | |
| Total Carbs | 8.85g | 5% | |
| Sugars | 2.48g | 16% | |
| Dietary Fiber | 0.26g | 2% | |
| Protein | 8.64g | 28% | |
| Vitamin C | 3.5mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 2% | |
| Calcium | 287.1mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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