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Classic Cheese Cake
Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy low-fat cheesecake.

Rating:
Prep Time: 15 minutes
Cook Time: 55 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 100.4
Total Carbs 7.2 g
Dietary Fiber 0.0 g
Sugars 3.3 g
Total Fat 1.8 g
Saturated Fat 0.6 g
Unsaturated Fat 0.2 g
Potassium 45.0 mg
Protein 13.0 g
Sodium 133.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Cheesecake
1 each  cooking spray
4 each  eggs
2 each  egg whites
0 3/4 cup  SPLENDA┬« No Calorie Sweetener, granulated
1 tsp  fresh lemon juice
1 pinch  salt
1 tsp  vanilla extract
3 cup  fat free ricotta cheese
0 1/2 tsp  fresh lemon peel
1 oz  Protein, whey, vanilla, powdered, scoop

Topping
0 1/2 cup  fat free sour cream
2 tbsp  SPLENDA┬« No Calorie Sweetener, granulated
0 1/2 tsp  vanilla extract
Directions
  1. Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper. Spray just a bit with non-stick cooking spray.
  2. Separate the eggs. Beat egg whites with salt, half of the sugar substitute and half of the lemon juice, until stiff. Beat the egg yolks with the remaining sugar substitute until thick.
  3. With the mixer on a low-medium setting, beat in the vanilla, cheese, lemon juice and rind, and protein powder until incorporated. Gently fold into the beaten egg whites.
  4. Bake for 10 minutes at 400 degrees F; then turn the oven down to 300 degrees F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven. Remove and continue to cool on a wire rack.
  5. Combine topping ingredients. Spread on top of the cheesecake and bake for 5 minutes at 450 degrees F.

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