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Ingredientes
- 1 lb Ricotta cheese
- 2 c. Lowfat sour cream
- 16 ounce Cream cheese
- 1Â 1/2 c. Sugar
- 1/2 c. Butter, melted
- 3 x Extra lg. Large eggs
- 3 Tbsp. Flour
- 3 Tbsp. Cornstarch
- 5 Tbsp. Vanilla
- 5 Tbsp. Lemon juice
Direcciones
- All ingredients should be at room temperature. Combine ricotta cheese and lowfat sour cream in mixing bowl. Beating slowly, add in cream cheese, sugar and butter. Increase speed to medium and add in Large eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 min. Pour into 10 inch springform pan. Bake in preheated 350 degree oven for 1 hour. Turn off heat and leave in closed oven for 1 more hour.
- Cold on rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 4 servings | |
| Calories 1418 | |
| Calories from Fat 876 | 62% |
| Total Fat 99.33g | 124% |
| Saturated Fat 58.1g | 232% |
| Trans Fat 0.0g | |
| Cholesterol 415mg | 138% |
| Sodium 780mg | 33% |
| Potassium 550mg | 16% |
| Total Carbs 101.44g | 27% |
| Dietary Fiber 0.3g | 1% |
| Sugars 85.7g | 57% |
| Protein 26.54g | 42% |
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