Sunday, September 4, 2011

Sugar Free Citrus Cheesecake

The picture may be small, but this cake's flavor is gigantic!
Sugar Free Citrus Cheesecake
What You Need:

12 oz. (1.5 blocks) Cream Cheese (use reduced Fat for a healthier cake)
1 cup Ricotta Cheese (again, reduced fat can be used to make cake healthier)
1/2 cup Sugar Substitute
1 tbsp Vanilla
2 tbsp Fresh Citrus Juice -- Lemon, Grapefruit, Orange, Tangerine, Key Lime
Zest of above citrus fruit (zest first, juice second)
3 Eggs (you can use 1/2 cup egg substitute for a healthier recipe)

1 cup crushed Sugar Free Graham Crackers or Cookies of Choice. Vanilla Wafers work great!
4 tbsp Melted Butter

Make it a Simple Vanilla Cookie Cheesecake by skipping on the citrus, and using sugar free chocolate chip cookies as the crust (pictured) -- drizzled with a Sugar Free Blueberry Sauce! YUMM!!!

Set cream cheese out at least 1 hour prior to mixing to make room temperature. In a large mixing bowl, cream together eggs, cream cheese, ricotta, and sugar substitute. Really mix so no clumps form. Add in the citrus juice, melted butter, and zest.

For the crust, mix the crushed cookies and melted butter, and press into a pie pan. Fill the
crust with the cheese mixture. Bake at 350 degrees for 30 minutes. Do not open the oven door during this time...ever! After 30 minutes, turn the heat off, open the door slightly, and let the cake site in the over (that is off) for 30 more minutes. Remove and chill. Serve with fresh zest or a mint leaf as garnish and a dollop of sugar free whipped cream.



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