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!
Original recipe makes 10 servings
Ingredients
1 (8 ounce) package fat-free cream cheese
1 (15 ounce) container part-skim ricotta cheese
1/2 cup fat-free sour cream
3 egg whites
1 tablespoon all-purpose flour
1/2 cup granular sucrolose sweetener (such as Splenda®)
1 teaspoon vanilla extract
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PREP
15 mins
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COOK
1 hr
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READY IN
1 hr 15 mins
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.
- 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
Calories: 105 kcal
Carbohydrates: 9 g
Cholesterol: 17 mg
Fat: 3.7 g
Fiber: 0 g
Protein: 10 g
Sodium: 212 mg