Rating: 3.5 stars 3.2
42 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 10

You'll have a hard time believing this cheesecake could be both low-fat AND low-carb. It's light and creamy and absolutely delicious!

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.

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  • In a medium bowl, mix together the cream cheese, ricotta cheese, sour cream and egg whites until smooth. Stir together the flour and sugar substitute; mix into the cheese batter along with vanilla. Pour into the prepared pie plate and smooth the top.

  • Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.

Nutrition Facts

99 calories; protein 10g; carbohydrates 5.8g; fat 3.7g; cholesterol 17mg; sodium 211.9mg. Full Nutrition
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