LOW CARB RECIPES - Sarducci Cheesecake Recipe


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Low Carb Sarducci Cheese Cake Recipe

 

LowCarb Diet Recipe - Sarducci Cheese Cake Recipe

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Low Carb Cheesecake Recipe Ingredients

Cooking Low Carb Cheesecake Recipe

Serves 12

Per Serving
Protein 10 g
Fat 34g
Carb 9g

 

 

 

 

 

 

Butter for the pan

1 container whole(15-oz) milk ricotta

15 fl oz sour cream

16 oz cream cheese

10 1/2 oz Canderel Spoonful

8 tablespoon butter, melted

3 extra large eggs

3 tablespoon flour

3 tablespoon corn flour

2 scant tablespoons vanilla extract

2 scant tablespoons fresh lemon juice

Preheat the oven to 350 F/ 180 C/ Gas mark 4 and set a baking rack in the middle of the oven.

Butter a 10 inch spring form pan.

Put the ricotta in a bowl of a food processor and process until smooth. Add the sour cream and cream cheese and process until smooth. Add the remaining ingredients through the feed tube and process until well combined.

Pour the mixture into the prepared pan and bake for 1 hour. 

Turn off the heat and leave the cheesecake in the oven with the door ajar for 1 more hour. 

Cool on a rack. The cheesecake can be made 2 or 3 days in  advance and kept, covered with plastic wrap, in the refrigerator. 

You also can freeze it up for 2- 3 weeks; defrost before serving.

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