Posted by Lorraine Witaszek on July 12, 19100 at 10:50:54:
NOTES: When carbs count, be sure to read and compare labels. I have found
variations of a carb or two among brands of cream cheese, ricotta, and sour
cream. Of course, lower-fat cheese and creams generally have higher amounts
of carbs, so stick with REGULAR or WHOLE MILK versions.
Stevia amounts are APPROXIMATE. Adjust carefully based on your own taste as
well as brand and form of stevia used.
Atkins Sugar Free Syrups are available at GNC and from the Atkins website.
Create variations by using different syrups, such as the hazelnut.
Delicious!
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In a large bowl, cream together 1 pound each of softened cream cheese and
ricotta. Add 3 droppers of stevia and 1/4 cup Atkins Sugar Free Vanilla
Syrup. Beat in 4 large eggs (one at a time), beating well after each
addition. Add 1/2 stick (1/4 cup) butter, melted and cooled, and 3
Tablespoons each flour and cornstarch. Beat the mixture until it is well
combined. FOLD in 2 cups sour cream. Pour the batter into an ungreased
9-inch springform pan, and bake the cake in the middle of a preheated 325
degree oven for one hour. The cake will be soft in the center. Turn off
the heat -- DO NOT OPEN THE OVEN DOOR. Let the cake stand in the oven for 2
hours. Remove the cake and chill it, loosely covered, in the refrigerator
for at least 2 hours. Remove the sides of the pan and transfer the cake to
a cake stand or plate.