Sugarless Cheesecake, from Bruce Moffitt

Sugarless Cheesecake

Cheesecake is an all-time favorite. This one that I have developed is light, delicate and with an exceptional flavor. It is also sugarless, so it can also be enjoyed by the diabetics amongst us.

Pre-heat the oven to 350'. In a large mixing bowl, beat together on low speed until smooth:

  • 1 lb. softened cream cheese
  • 1 lb. Ricotta
  • 1 1/2 cup sugar substitute
  • 5 eggs

Then beat in:

  • 2 tsp lemon juice
  • shredded zest of one lemon
  • 3 1/2 Tbl flour
  • 3 Tbl cornstarch
  • 1/4 cup whipping cream
  • 1/4 lb melted butter
  • 1 cup sour cream
  • 2 or 3 Tbl brandy or dark rum (optional)
  • 1 tsp vanilla

Pour into well buttered 9" spring pan. Bake in 350' oven for one hour, then, without opening the oven door, turn off the heat and leave the cheesecake in the oven for two more hours. Remove the cake and let it cool thoroughly. You can replace some or all of the sugar substitute with white sugar if you like without affecting the taste or texture of the cheesecake. This cake is good as is, with a good dollop of whipped cream, or with a fruit topping.

Return to previous page