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Add a photoServings: 12
Ingredients
- 2 tbsp. graham cracker crumbs
- 1 container (15 ounce.) Ricotta cheese
- 2 pkg. (8 ounce.) cream cheese, softened
- 1 pt. (2 c.) lowfat sour cream
- 1 1/2 c. sugar
- 4 Large eggs
- 3 tbsp. cornstarch
- 3 tbsp. flour
- 3 tbsp. lemon juice
- 1 teaspoon vanilla
- 1/2 c. butter, melted & cooled
Directions
- Butter the bottom of a 9 inch springform pan. Sprinkle with crumbs; shake out excess. In blender puree ricotta till smooth.
- In mixer bowl combine ricotta, cream cheese and lowfat sour cream; beat till smooth. Beat in sugar. Add in Large eggs, one at a time, beating well after each addition.
- In a small bowl combine cornstarch and flour. Beat into cheese mix. Stir in lemon juice and vanilla, then melted butter. Pour into prepared pan. Place cheesecake in cool oven.
- Turn oven to 325 degrees, bake 1 hour. Turn off oven. Leave cheesecake in oven 2 hrs more. (Don't open door.) Chill several hrs or possibly overnight.
- To serve cut into wedges. For best results, dip knife in water before cutting each slice. Makes 16-20 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 12 servings | |
| Calories 409 | |
| Calories from Fat 241 | 59% |
| Total Fat 27.31g | 34% |
| Saturated Fat 15.81g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 222mg | 9% |
| Potassium 157mg | 4% |
| Total Carbs 34.02g | 9% |
| Dietary Fiber 0.2g | 1% |
| Sugars 27.87g | 19% |
| Protein 8.47g | 14% |
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