Sweet & Creamy Cheesecake
|Part skim ricotta cheese||2 Cup (32 tbs)|
|Light cream cheese||16 Ounce, softened|
|Granulated sugar substitute||To Taste (To Equal 8 Tablespoons Sugar)|
|Egg substitute||1 Cup (16 tbs)|
|Reduced calorie tub margarine||1⁄4 Cup (4 tbs), melted|
|All purpose flour||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Almond extract||1 Teaspoon|
|Non-fat sour cream||2 Cup (32 tbs) (10 Calories Per Tablespoon)|
|Fresh raspberries/Blueberries||1 1⁄2 Cup (24 tbs)|
1. In large bowl, with electric mixer on low speed, combine ricotta, cream cheese, and sugar substitute until blended.
2. Slowly pour in egg substitute; continue to beat on low speed until no yellow streaks remain. Add remaining ingredients except sour cream and berries; mix until just combined. Fold in sour cream.
3. Pour mixture into ungreased 10-inch springform pan. Place pan in cold oven.
4. Turn oven to 325°F. Bake 1 hour. Turn oven off; leave cake in oven 2 hours. Do not open door during baking or cooling.
5. Remove cake from oven.