Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Tuscany Cheesecake

Submitted by: Mary on 01/17/2004
2578 views
2.68 avg rating
236 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 1/2 lbs Ricotta cheese
2 C Splenda
3 Eggs
1 1/2 t Vanilla extract
1/2 t Almond extract

1/2 t Rum extract
1 T Grated lemon zest
1/4 C Fresh lemon juice
1 T Grated orange zest

Directions

Preheat oven to 400 degrees.



Grease and almond flour a 9 inch springform pan.



Combine ricotta, splenda, and eggs. Blend well.



Stir in vanilla, almond, and rum extracts.



Stir in lemon juice, lemon zuest, and orange zest.



Beat by hand until smooth and creamy. Pour batter into the prepared pan.



Bake at 400 degrees for 40 minutes, until golden.



Place on a rack and cool completely.



Refrigerate overnight.

Servings

12

Calories

6

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Garnish with whipped cream sweetened with splenda and rum extract and additional grated lemon and orange zest.
 
 
Search