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Ingredients
Directions
Preheat the oven to 350 degrees F.
Spray a 10-inch springform pan with nonstick spray.
Sprinkle the ground pecans evenly over the pan bottom, patting them into place. The crust layer will be very light and may not entirely cover the bottom of the pan.
In a food processor, combine the ricotta, yogurt, Splenda, egg substitute, flour, vanilla, and lemon zest. Process until partially smoothed, about 1-1/2 minutes.
Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks through the feed tube. Process after each addition. Process until smooth - an additional 1-1/2 to 2 minutes.
Carefully spoon the mixture over the ground pecans.
Bake in the center of the preheated oven for 15 minutes.
Lower the oven temperature to 325 degrees F. and bake for an additional 50 to 60 minutes or until the cheesecake edges have begun to brown and the center is puffed and seems set when the surface is lightly tapped.
Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours or overnight until cooled. When cooled, cover with plastic wrap. If desired, top with cut fruit.
Nutritional Information Per Serving (1/9 of cheesecake): Calories: 272, Fat: 21 g, Saturated Fat: 9 g, Cholesterol: 45 mg, Sodium: 178 mg, Carbs: 11 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 11 g
Diabetic Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbs
By Terri
As many women know, there is a little known, but still major food group, along with carbs, dairy, and so on, and it is: Cheesecake. Sigh. I love cheesecake, and I've been asked to submit my recipe for the New York style. This recipe is tried and true, and I've been making it for at least 20 years with never a failure. It may crack, but that's what that great topping is for!
Making a cheesecake requires a springform pan. Have all the ingredients at room temperature.
Using 1/3 of the dough, cover the bottom of the springform pan only, pressing it down from the middle outward. It should be evenly about 1/8th inch thick. You should not have the sides on yet. Bake this portion for 7 minutes, or until just golden. Remove from the oven and cool.
When it's completely cool, butter the ring of the springform and put the pan together, and lock it. Press the remaining dough around the sides, making sure you over-lap it onto the bottom to insure a good seal. Do not bake until the filling is added.
Pour this mixture into the pan. Bake 45 - 50 minutes until the sides pull away a little. The middle of the cake should still jiggle just a little - it will continue baking for awhile. Turn the oven off and open the oven door a little. Let the cake cool for 30 minutes.
Tips: You can add lemon flavoring to the cake if you prefer it. I don't like it, so I don't know how much you would add. I sometimes use almond flavoring, and top the cake with canned cherry pie filling once it has chilled.
Before you remove the sides from the pan, run a knife between the crust and the sides of the pan to make sure the crust doesn't stick to the sides and ruin the cake.
By Copasetic 1 from North Royalton, OH
Shared on: 12/03/2011
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