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Reviews Date of last review
Sun February 12, 2006
Recommended By Average Price Average Rating
No recommendations None indicated None indicated












Description:
Ingredients: Crust:
1 1/2 cups finely ground
nuts
1/2 stick melted butter
Cheesecake:
2 pound whole milk ricotta
cheese
8 ounces cream cheese --
softened
3 eggs
1 1/2 cups splenda
1 Tablespoon Vanilla
zest of 1 lemon -- chopped
fine


How To Prepare: Crust: Combine and spread
all around the bottom of a
cheesecake pan. You can
bake it in advance, that's
optional.


Cheesecake: Combine all
ingrediants well and pour
into cheescake pan. Bake
at 350ˇ for 1 hour and 15
minutes. Check after one
hour. Let cool in oven for 30
minutes, but keep checking
it. Refrigerate really well
before eating, if you can
wait that long.


This is very rich, so you can
deal with smaller slices of
the cheesecake to be
satisfied. It makes a very
large cake.
NOTES : Counts for nuts
and lemon zest not
included in totals.
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 75g carbs total
Effort (Easy, Average, Difficult): Easy
 


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