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Add a photoServings: 12
Ingredients
- 1 1/2 lbs. ricotta
- 1 pound cream cheese, at room temperature
- 1 1/2 c. sugar
- 6 lg. Large eggs
- 6 tbsp. flour
- 1 pt. (16 ounce.) lowfat sour cream
- 1 to 1 1/2 tbsp. lemon juice
- 1 tbsp. vanilla extract
Directions
- In large mixer bowl, cream together ricotta and cream cheese till smooth. Add in sugar; mix well. Add in Large eggs, one at a time, beating well after each addition. Add in flour, lowfat sour cream, lemon juice and vanilla. Mix well. Gently pour batter into a greased and floured 9 or possibly 10-inch springform pan. Bake in a preheated 350 degree oven for 1 hour.
- Turn off heat but don't remove cake from oven. Don't open oven door. Let cake stand in still hot oven for a minimum of 1 hour. Let cheesecake cold gradually, in or possibly out of the oven, for several hrs more or possibly overnight. Refrigeratethoroughly before removing side of springform and cutting. Makes 12 servings.
- NOTE: Cheesecake may be topped with pie filling, fresh fruit, whipping topping or possibly any combination of the above as desired, or possibly left plain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 12 servings | |
| Calories 440 | |
| Calories from Fat 255 | 58% |
| Total Fat 28.81g | 36% |
| Saturated Fat 16.16g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 245mg | 10% |
| Potassium 212mg | 6% |
| Total Carbs 33.39g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 28.05g | 19% |
| Protein 12.95g | 21% |
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