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Reviews Date of last review
Mon June 1, 2009
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 spring pan/sprayed with oil
24 oz. cream cheese,softened
1 c. extra fine whole milk ricotta cheese
1/2 c. sour cream
2 eggs
3 egg yolks
1/3 c. heavy cream
1 1/2 c.sugar substitute{splenda}
1 tbs.vanila extract{no sugar variety}
1 tbs.lemon juice
How To Prepare: Preheat oven & water bath to 400 degrees.
In mixing bowl, add cream cheese,ricotta,sour cream and sugar substitute.Beatwith mixer on low for 1 min. until well blended.
In separate bowl using a wire whip,mix cream,vanila,lemon juice,eggs and egg yolks until blended.
Mix both mixtures until blended,do not over whip,
Pour into spring pan.Place into preheated water bath for 15 min.Then lower the temp.to 275 degrees.Continue baking for1 1/2 hours until top is light brown.
Turn the oven off when done cooking and LEAVE the cake in the oven to cool for 3 hours.This will keep the cake nice and tall.Remove and refrigerate before serving.
Hint:top with berries just before serving.
Number of Servings: 12
Carbs per serving - include all nutritional information if known: 3.5 nte carbs per serving
Preparation Time: 40 min.
Effort (Easy, Average, Difficult): Average

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