as lexy said, it feels like it has been quite some time since i last posted anything, due to the fact that i have been celebrating the holidays and driving about the midwest. i do promise, however, that this recipe will be worth the wait. it was inspired (and mostly taken) from ellie krieger on the food network. here goes:
berry topped cheesecake (that you won't feel bad about in the morning)
ingredients for cheesecake:
-1 (15 ounce container) fat free ricotta cheese
-1/2 cup fat free sour cream
-4 ounces neufchatel (fat free cream cheese) softened
-3 large eggs
-3/4 cup sugar (i used granulated splenda)
-1/4 cup all purpose flour
-1 t lemon juice
-1 t vanilla extract
-1.4 t salt
ingredients for topping:
-2.5 cups of any kind of berry (i used blueberry)
-1 T cornstarch
-1.5 t lemon juice
-1/8 cup water
-around 1/4 cup sugar/granulated splenda-- add to taste
preheat the oven to 325.
spray a 9 inch springform pan with cooking spray.
mix the ricotta, sour cream, cream cheese, eggs, splenda, flour, vanilla, and lemon juice with a handheld mixer.
pour into pan, bake until the center is set... around 50-55 minutes...cool on your table for about an hour, and then cover and stick in the fridge for at least 3 hours to stiffen up.
NEXT, to make the topping, rinse the berries to get the yuck off and then place them in a saucepan.
in another bowl, mix the cornstarch, lemon juice, and water together and stir it together until the cornstarch is all blended in... add this to the berries
place over medium heat and cook until it thickens up and the berries get soft... you'll know when it looks done-- after this, add the sugar, slowly, tasting often to make sure you're stopping before it gets too sweet. let this cool in the fridge as well.
not so sure about the nutritional information on this recipe (anyone who can figure it out would be my hero) but it sure is yummy, and my family enjoyed it quite a bit-- aunt mildred had two pieces!