crustless cheesecake
From cookiemom 16 years ago
- 30 minutes to make
- Serves 8
Crustless Cheesecake Serves 12; 100 calories per serving nonstick cooking spray 24 ounces low-fat cream cheese 1 cup low-fat ricotta cheese 1/2 cup low-fat sour cream 1 and 1/2 cups Splenda® 1/4 cup heavy cream 1 tablespoon vanilla extract 1 tablespoon fresh lemon juice 5 egg whites Preheat oven to 450 degrees. Read more Spray a springform pan with nonstick vegetable oil cooking spray. In a shallow roasting pan big enough to fit the cake pan, pour in about 1 inch water and place on the center oven rack to preheat. In a large mixing bowl, beat the cream cheese, ricotta, sour cream, and Splenda® just until blended. In a separate bowl, whisk the cream, vanilla, lemon juice, and egg whites until blended. Blend the egg mixture into the cream cheese mixture. Pour the batter into the greased springform pan. Place the pan into the heated water bath. Bake 15 minutes, then lower temperature to 275 degrees. Continue baking 1 and 1/2 hours. Turn the oven off when done and leave the cake in the oven to cool 3 more hours. Remove the cake and refrigerate before serving See less
Ingredients
- Crustless cheesecake shopping list
- Serves 12; 100 calories per serving shopping list
- nonstick cooking spray shopping list
- 24 ounces low-fat cream cheese shopping list
- 1 cup low-fat ricotta cheese shopping list
- 1/2 cup low-fat sour cream shopping list
- 1 and 1/2 cups Splenda® shopping list
- 1/4 cup heavy cream shopping list
- 1 tablespoon vanilla extract shopping list
- 1 tablespoon fresh lemon juice shopping list
- 5 egg whites shopping list
- Preheat oven to 450 degrees. Spray a springform pan with nonstick vegetable oil cooking spray. In a shallow roasting pan big enough to fit the cake pan, pour in about 1 inch water and place on the center oven rack to preheat. In a large mixing bowl, beat the cream cheese, ricotta, sour cream, and Splenda® just until blended. In a separate bowl, whisk the cream, vanilla, lemon juice, and egg whites until blended. Blend the egg mixture into the cream cheese mixture. Pour the batter into the greased springform pan. Place the pan into the heated water bath. shopping list
- Bake 15 minutes, then lower temperature to 275 degrees. Continue baking 1 and 1/2 hours. Turn the oven off when done and leave the cake in the oven to cool 3 more hours. Remove the cake and refrigerate before serving shopping list
How to make it
- Crustless Cheesecake
- Serves 12; 100 calories per serving
- nonstick cooking spray
- 24 ounces low-fat cream cheese
- 1 cup low-fat ricotta cheese
- 1/2 cup low-fat sour cream
- 1 and 1/2 cups Splenda®
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon fresh lemon juice
- 5 egg whites
- Preheat oven to 450 degrees. Spray a springform pan with nonstick vegetable oil cooking spray. In a shallow roasting pan big enough to fit the cake pan, pour in about 1 inch water and place on the center oven rack to preheat. In a large mixing bowl, beat the cream cheese, ricotta, sour cream, and Splenda® just until blended. In a separate bowl, whisk the cream, vanilla, lemon juice, and egg whites until blended. Blend the egg mixture into the cream cheese mixture. Pour the batter into the greased springform pan. Place the pan into the heated water bath.
- Bake 15 minutes, then lower temperature to 275 degrees. Continue baking 1 and 1/2 hours. Turn the oven off when done and leave the cake in the oven to cool 3 more hours. Remove the cake and refrigerate before serving
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