Berns Low Cal Cheese Cake
One of my cooking friends shared this recipe with me, and it's practically guilt free.
Bern's Low-cal Cheesecake
Cheesecake:2 springform pans, one small, one medium.
OR, cupcake tins with paper liners to same volume.
2 lbs part skim ricotta cheese
6 large eggs separated,
1/2 c flour
1-1/6 c Splenda
4 tbsp lemon juice [or 1/4 c]
1 to 2 tsp grated lemon rind
1/2 tsp corainder, powdered
1/2 tsp cinnamon
1/2 tsp salt.
1 c golden raisins, plumped with hot water, drained, and add 1 tsp rum
grham crackers crushed with some added oil on bottom of spring forms or
Cream the cheese, lemon juice, rind, egg yolks, Splenda,salt and spices
spices, Add flour. Fold in raisins. Whip egg whites stoiff and fold in.
Ladle into springforms or cupcake papers.
Star oven at 350'F Bake for ten minutes, set temp back to 300'F and bake
for 50 minutes [ten minutes less for cupcakes. Turn off heat, leave in
oven with door closed for one more hour.