Lemon Cheesecake - South Beach - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400.
Coat a 10\" springform pan with cooking spray and line the sides with a double layer of 6\"-wide (high) waxed paper.
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.
Bake for 1 hour and 10 minutes, or until the top of the cake is brown.
Turn the oven off and allow the cake to remain in the oven for 1 hour longer.
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.