Lemon Cheesecake - South Beach
Ready In: 1 hr 25 mins
Serves: 10
Ingredients
- 1 1⁄2 lbs low-fat ricotta cheese
- 1 1⁄2 lbs 1% low fat cottage cheese
- 1⁄2 cup sugar substitute, plus 1 tbl
- 1⁄2 cup sugar
- 2 teaspoons cornstarch
- 1 lemon, juice of
- 2 teaspoons flour
- 5 eggs
- 3 teaspoons vanilla extract
- 1 1⁄2 cups fat free sour cream
Directions
- Preheat oven to 400.
- Coat a 10" springform pan with cooking spray and line the sides with a double layer of 6"-wide (high) waxed paper.
- In a large bowl, with an electric mixer on medium speed, blend the ricotta cheese, cottage cheese, 1/2 cup of the sugar substitute, and sugar until smooth. Beat in the cornstarch, lemon juice, flour, eggs, and 2 teaspoons of the vanilla extract. Pour the batter into the prepared pan.
- Bake for 1 hour and 10 minutes, or until the top of the cake is brown.
- Turn the oven off and allow the cake to remain in the oven for 1 hour longer.
- In a medium bowl, combine the sour cream, the remaining 1 tablespoon sugar substitute, and the remaining 1 teaspoon vanilla extract. Spread over the cheesecake and return to the oven for 10 minutes, or until the topping is set. Refrigerate for 8 hours or overnight before slicing.
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