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Add a photoRaciónes: 10
Ingredientes
- 1 lb cream cheese -- softened
- 1 lb ricotta cheese, part skim lowfat milk
- 1 1/2 c. sugar
- 4 lrg Large eggs at room temperature
- 1/4 c. margarine
- 3 Tbsp. all-purpose flour
- 3 Tbsp. cornstarch
- 2 1/2 tsp vanilla extract
- 2 c. lowfat sour cream
Direcciones
- In a large bowl, cream together cream cheese, ricotta cheese, and sugar.
- Beat in Large eggs, one at a time, beating well after each. Add in melted and cooled margarine, flour, cornstarch, and vanilla. Beat well. Mix in lowfat sour cream.
- Pour batter into an ungreased 9" springform pan. Bake, in center of oven, at 325 F for 1 hour. The cake will be soft in the center. Turn off heat.
- Don't open oven door. Leave for 2 hrs. Let cake cold completely.
- Loosely cover. Refrigeratefor 2 hrs. Remove from pan to serving plate. Keep refrigerated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 10 servings | |
| Calories 520 | |
| Calories from Fat 317 | 61% |
| Total Fat 35.91g | 45% |
| Saturated Fat 18.52g | 74% |
| Trans Fat 0.85g | |
| Cholesterol 176mg | 59% |
| Sodium 311mg | 13% |
| Potassium 212mg | 6% |
| Total Carbs 39.32g | 10% |
| Dietary Fiber 0.1g | 0% |
| Sugars 33.46g | 22% |
| Protein 11.51g | 18% |
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