Low Carb Cheesecake

Rich creamy cheesecake made with splenda. Can also use same amount of white granulated sugar.

• Ready In: 2 hrs 15 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 30  ounces ricotta cheese
• 1 1⁄2 cups Splenda sugar substitute
• 1  pint sour cream
• 6  tablespoons flour
• 1  tablespoon vanilla
• 16  ounces cream cheese
• 1  tablespoon lemon juice
• 6  eggs

Directions

1. Blend ricotta cheese, splenda, and cream cheese. Add sour cream, flour, vanilla, lemon juice, and eggs (beaten after each addition). Grease and flour 10" spring form pan. Bake 1 hour at 350. Turn heat off and leave in over 1 hour more with over door closed. Let cool 15 minutes before remiving from springform pan.