Ricotta Cheesecake
9 people added this to their Recipe Box
This recipe makes 12 servings
| Nutritional Info | |
|---|---|
| Per serving, about: | - |
| cal | 239 |
| total fat | 13 g |
| carb | 20 g |
| pro | 10 g |
Ingredients
-
1 cup graham cracker crumbs
2 tbsp butter, melted
Filling:
2/3 cup golden raisins or candied citrus peel
1 container (475 g) ricotta cheese
8 oz (250 g) light cream cheese, softened
2/3 cup (160 mL) Splenda® No calorie Sweetener, Granular, Granulated
3 eggs
1/2 cup light sour cream
3 tbsp all-purpose flour
1 tbsp grated lemon rind
1/2 tsp vanilla
1/4 tsp salt
Preparation:
In bowl, stir graham cracker crumbs with butter until moistened; press onto bottom of greased 9-inch (2.5 L) springform pan. Place pan on large square of heavy-duty foil; press foil up around side of pan. Bake in 350°F (180°C) oven until firm, about 8 minutes. Let cool.
Filling: In heatproof bowl, cover raisins with boiling water; let stand for 10 minutes to soften. Drain and set aside. (If using candied peel, omit soaking.)
In food processor, pur?together ricotta cheese, cream cheese and
SPLENDA® Granulated until smooth. Blend in eggs, 1 at a time. Blend in sour cream, flour, lemon rind, vanilla and salt. Fold in raisins. Pour over crust.
Set foil-wrapped pan in larger pan; pour in enough hot water to come 1-inch (2.5 cm) up sides. Bake in 325°F (160°C) oven until set at edge but still slightly jiggly in centre, 50 to 60 minutes. Remove pan from water. Run knife around edge of cake; remove foil and let cool on rack. Cover and refrigerate for 8 hours. Remove side of pan.
Filling: In heatproof bowl, cover raisins with boiling water; let stand for 10 minutes to soften. Drain and set aside. (If using candied peel, omit soaking.)
In food processor, pur?together ricotta cheese, cream cheese and
SPLENDA® Granulated until smooth. Blend in eggs, 1 at a time. Blend in sour cream, flour, lemon rind, vanilla and salt. Fold in raisins. Pour over crust.
Set foil-wrapped pan in larger pan; pour in enough hot water to come 1-inch (2.5 cm) up sides. Bake in 325°F (160°C) oven until set at edge but still slightly jiggly in centre, 50 to 60 minutes. Remove pan from water. Run knife around edge of cake; remove foil and let cool on rack. Cover and refrigerate for 8 hours. Remove side of pan.
Additional Information:
- Serve cheesecake on a glass platter, to give an extra frosty appeal.
For more recipes, tips and information about SPLENDA®, click here
Tags:
Source: SPLENDA®
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