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Add a photoRaciónes: 12
Ingredientes
- 1/2 pound cream cheese
- 1 pt. lowfat sour cream
- 1 1/2 c. sugar
- 6 T flour
- 6 large eggs
- 1 T vanilla
- 1 T lemon juice
- 2 lbs. Ricotta
Direcciones
- Have all ingredients at room temperature. Drain excess liquid from lowfat sour cream. Cream the cream cheese well, add in lowfat sour cream, sugar and flour, blend well (making sure there are no lumps in the mix). Add in large eggs one at a time, beating after each addition. Add in vanilla and lemon juice. Add in Ricotta and mix thoroughly.Pour into a well greased and lightly floured 10 inch spring form pan. Bake at 350 degrees for 1 hour. If the center just barely jiggles like set Jello, the cake is done. Turn the oven off and let cake cool in the oven. Cake should set for at least 12 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 12 servings | |
| Calories 394 | |
| Calories from Fat 217 | 55% |
| Total Fat 24.39g | 30% |
| Saturated Fat 13.82g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 205mg | 9% |
| Potassium 203mg | 6% |
| Total Carbs 31.22g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 27.39g | 18% |
| Protein 13.71g | 22% |
