| Servings |
servings
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Ingredients
- 8 ounces 1/3 less fat cream cheese
- 1 cup light ricotta cheese
- 3/4 cup plain Chobani Fat Free Greek Yogurt (or substitute 1/2 cup light sour cream)
- 1/2 cup Splenda
- 1 tsp vanilla
- 2/3 cup egg beaters (or 3 egg whites)
Ingredients
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Instructions
- Preheat oven to 375 degrees
- Blend all ingredients together until smooth and creamy
- Pour into a 9-inch non-stick round cake pan coated with non-stick spray
- Bake 30-40 minutes with a pan of water placed on the rack below
- Note: Cake will be very "puffy" but will settle as soon as removed from oven
Recipe Notes
Variations:
Mocha Cappuccino: add 2TBSP dark cocoa powder and 2 packages of instant coffee/espresso
Coconut Rum Lime: omit vanilla and add 1tsp rum extract, 1 1/2 tsp coconut extract and zest of 1 lime
Chocolate Peanut Butter: use 2TBSP dark cocoa powder and 1/4 cup PB2 powdered peanut butter
Other ideas: extracts (banana, coffee, strawberry, rum, coconut, etc) fruit zest (orange, lemon, lime).....get creative!
Nutrition Facts
Low Carb Cheesecake
Amount Per Serving
Calories 132
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Total Carbohydrates 4g
1%
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.