Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 ounces cream cheese, softened
- 1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
- ½ cup sour cream
- 1½ cups sugar substitute (recommended: Splenda)
- ⅓ cup heavy cream
- 1 tablespoon no sugar added vanilla extract
- 1 tablespoon fresh lemon juice
- 2 eggs
- 3 egg yolks
- special equipment: 1 (8-inch) spring-form cake pan
Directions
Preheat oven to 400°F.
Spray the spring-form pan with nonstick vegetable oil cooking spray.
Set aside.
In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture.
Beat just until blended and then turn off; be careful not to over-whip.
Pour batter into the greased spring-form pan.
Place pan into the heated water bath.
Bake for 15 minutes, and then lower the oven temperature to 275°F.
Continue baking for 1½ hours, or until top is light golden brown and cake is pulling away from the sides of the pan.
Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours.
(this will keep the cake nice and tall.
) then remove cake and refrigerate before serving.
Serve chilled.