Doc’s Cheesecake with Homemade Pie Crust

Ingredients

• 1 pre-baked Doc’s Pie Crust
• 1 cup fat free ricotta cheese
• 8 oz. fat free cream cheese
• 1 cup fat free Greek yogurt
• Lemon zest from 1 lemon
• 1 tspn. Vanilla extract
• 4 Eggs
• Splenda, 24 packets = 1 cup

Directions

• Allow cheeses and eggs to come to room temperature.
• Preheat oven to 350 degrees.
• Cream together ricotta cheese, cream cheese and yogurt.
• Add vanilla, Splenda and lemon zest and continue to beat.
• Add eggs, 1 at a time, and continue to beat.
• Pour into pre-baked, cooled pie crust.
• Place a glass or casserole dish partly filled with water in the oven alongside the cheesecake.
• Bake for about 1 hour, until the cake is set but the center still jiggles.

Enjoy!

Exchange:

When this cheesecake is prepared with Doc’s Pie Crust, the exchanges are as follows:
If cut into 16 pieces, each piece is 1 LP and 1 VLP.
If cut into 8 pieces, each piece is 2 LP and 2 VLP.

Check out the Doc’s many healthy recipes that will help you stay on track!

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