Lemon Cheesecake - South Beach

• 1 1/2 lbs low-fat ricotta cheese
• 1 1/2 lbs 1% low fat cottage cheese
• 1/2 cup sugar substitute, plus 1 tbl
• 1/2 cup sugar
• 2 teaspoons cornstarch
• 1 lemon, juice of
• 2 teaspoons flour
• 5 eggs
• 3 teaspoons vanilla extract
• 1 1/2 cups fat free sour cream

1. Preheat oven to 400.
2. Coat a 10" springform pan with cooking spray and line the sides with a double layer of 6"-wide (high) waxed paper.
3. In a large bowl, with an electric mixer on medium speed, blend the ricotta cheese, cottage cheese, 1/2 cup of the sugar substitute, and sugar until smooth. Beat in the cornstarch, lemon juice, flour, eggs, and 2 teaspoons of the vanilla extract. Pour the batter into the prepared pan.
4. Bake for 1 hour and 10 minutes, or until the top of the cake is brown.
5. Turn the oven off and allow the cake to remain in the oven for 1 hour longer.
6. In a medium bowl, combine the sour cream, the remaining 1 tablespoon sugar substitute, and the remaining 1 teaspoon vanilla extract. Spread over the cheesecake and return to the oven for 10 minutes, or until the topping is set. Refrigerate for 8 hours or overnight before slicing.

lowfat ricotta cheese, cottage cheese, sugar substitute, sugar, cornstarch, lemon, flour, eggs, vanilla, sour cream

Taken from www.food.com/recipe/lemon-cheesecake-south-beach-462724 (may not work)