Ricotta Cheesecake-Low Carb

• crust
• 1 1/2 cups ground walnuts or 1 1/2 cups pecans
• 2 tablespoons melted butter
• 1/2 teaspoon ground cinnamon
• filling
• 2 lbs ricotta cheese
• 4 ounces cream cheese, softened
• 4 eggs
• 1 1/2 cups Splenda sugar substitute
• 3 tablespoons flour
• 1 tablespoon vanilla extract
• 2 tablespoons lemons, zest of

1. heat oven to 350. line the outside of an 8" springform pan with tin foil. combine crust ingredients, press onto bottom and up sides of the pan. bake 12 minutes, cool on a wire rack.
2. meanwhile in a processor or blender mix ricotta and cream cheese until smooth.
3. add eggs, one at a time, blend.
4. add remaining ingredients, blend until well mixed.
5. pour into crust.
6. bake in a roasting pan filled half way with boiling water for 1 hour.
7. cool in oven 30 minutes then remove to wire rack and cool.
8. place in refrigerator to chill.

crust, ground walnuts, butter, ground cinnamon, filling, ricotta cheese, cream cheese, eggs, splenda sugar substitute, flour, vanilla, lemons

Taken from www.food.com/recipe/ricotta-cheesecake-low-carb-81133 (may not work)