* Exported from MasterCook *

RICOTTA CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dorothy Cross-TMPJ72B
2 lb Ricotta cheese
1/4 cup Heavy cream
4 Eggs
1/4 cup Rum
1 tsp Chocolate syrup
3 tbsp Unsweetened cocoa
3/4 cup splenda
1 1/2 tsp splenda -- crushed

In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate flavoring, cocoa and sugar until very smooth and creamy. Pour the mixutre into a well-buttered 9-inch 230mm springform pan and bake in a preheated 450°F-230°C oven for 30 minutes, then reduce the temperature to325°F-160°C and continue to bake for another hour, or until golden brown.
Transfer to a wire rack and allow to cool completely.
When completely cooled, remove the sides of the springform pan and decorate the top of the cake with the confectioner's sugar.
Either refirgerate or serve immediately.


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Per Serving (excluding unknown items): 281 Calories; 20g Fat (65.2% calories from fat); 16g Protein; 8g Carbohydrate; 1g Dietary Fiber; 161mg Cholesterol; 127mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.


NOTES :> Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Oct 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0