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Italian Cheesecake

Submitted by: Mary on 01/15/2004
3011 views
2.67 avg rating
189 votes
 
 
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Ingredients

1 1/2 lbs Ricotta cheese
16 ozs Cream cheese, softened
1 C Splenda
6 Eggs

6 T Almond flour
1 C Sour cream
1 t Vanilla extract

Directions

Preheat oven to 325F.



Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.



Cream together the ricotta cheese, cream cheese, and splenda until smooth.



Mix in the eggs, one at a time.



Add the almond flour one tablespoon at a time, mixing well after each addition.



Stir in the sour cream and vannilla.



Pour mixture into 10 inch springform pan.



Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water.



Bake for 90 minutes.



After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes. DO NOT OPEN THE DOOR



Cool for 60 minutes on counter and then refrigerate overnight.




Servings

12

Calories

6.5

Time to prepare

30 minutes

Difficulty

Easy
 

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