Luscious Low Fat Lemon Cheesecake

• 2 lbs fat-free ricotta cheese
• 13 cup butter
• 6 tablespoons Splenda sugar substitute
• 13 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon vanilla
• 34 cup Egg Beaters egg substitute
• 1 lemon, zest of

1. Preheat oven to 300 degrees.
2. Let butter and cheese stand at room temperature for about 30 minutes.
3. Grease and lightly flour a 9 inch springform pan.
4. Beat Splenda and butter together until light and fluffy.
5. Beat in ricotta, flour, baking powder, and vanilla until combined.
6. Stir in Egg Beaters and lemon zest until just incorporated.
7. Pour into prepared pan.
8. Bake for 40 minutes.
9. Turn oven off and let cheescake remain in oven for 1 hour.
10. Remove cheesecake from oven and cool on a wire rack for 15 minutes.
11. Using a sharp knife, loosen cheesecake from sides of pan, and cool for an additional 30 minutes.
12. Remove sides of pan, and allow cheescake to cool completely.
13. Cover, and refrigerate for at least 4 hours.

ricotta cheese, butter, splenda sugar substitute, flour, baking powder, vanilla, egg beaters, lemon

Taken from www.food.com/recipe/luscious-low-fat-lemon-cheesecake-365832 (may not work)