Cheese Cake
Catégorie: Dessert
Ingrédients
- 1 lb. Ricotta cheese (low-fat)
- 3 (3 oz.) pkg. cream cheese, softened (low-fat)
- 1 c. sugar
- 4 eggs, slightly beaten
- 1/3 c. cornstarch
- 2 Tbsp. lemon juice
- 1 tsp. vanilla
- 1/2 c. melted butter or oleo
- 1 pt. sour cream (low-fat)
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Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 473kcalCalories
- 13.6gProtéines
- 26.6gGras
- 44.7gGlucides
- 0.6gSucres
- 7.2gFibres
- 2.75gSel
Instructions
1. Grease spring-form pan with butter; dust with graham cracker crumbs.
2. Beat cream cheese and Ricotta until creamy.
3. Blend in sugar and eggs.
4. Add cornstarch, lemon juice and vanilla until blended.
5. Add melted butter and sour cream and blend well.
6. Pour into a 10-inch spring-form pan up to top ring.
7. Bake in preheated 250° oven for about 1 1/2 hours until firm around edges.
8. Turn off heat and leave in oven for 2 hours.
9. Cool on rack, then put in refrigerator until morning.
10. Remove sides of pan.
11. Top with any topping you wish or eat plain.
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