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Reviews Date of last review
1 Sun February 12, 2006
Recommended By Average Price Average Rating
100% of reviewers None indicated 10.0












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
 


dalemarie
Junior LCF Member

Registered: March 2004
Location: New Jersey
Posts: 23
Review Date: Sun February 12, 2006 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): yummy
Cons: none

was very easy to make and sooooo yummy....oh and yes it does make a large cake but it didnt last long anyway Wink I also made it a bit more sinfull by putting a scoop of real whipped cream on it!


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