Low Carb Cheesecake INGREDIENTS: - 1 (8 ounce) package fat-free cream cheese (I used regular)
- 1 (15 ounce) container part-skim ricotta cheese
- 1/2 cup fat-free sour cream (I used regular)
- 3 egg whites
- 1 tablespoon all-purpose flour
- 1/2 cup granular sucrolose sweetener (eg. Splenda�?
- 1 teaspoon vanilla extract
DIRECTIONS: - Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.
- 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.
- Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.
9 carbs per slice |