The almond extract adds a new twist to this cheesecake.
8 oz Cream Cheese
1 c ricotta
20 pk Splenda
2 1?2 t Lemon Juice
1?2 t almond extract
1?4 c Melted Butter
1 c Sour Cream
In a blender or Food Processor, beat the cheeses. Add in eggs and Splenda. Once that is purified, add in Lemon Juice and Extract, then the butter and Sour Cream.
Bake in a springform pan in preheated oven at 325 degrees for 1 hour and 10 minutes. Turn off oven and allow cheesecake to stay in oven for 2 1/2 hours. Then chill until serving.
Nutritional information, per serving.
Net Carbs: 4.441