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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Apr. 11, 2012
too much fat and carbs in recipe as printed. i used fat free cream cheese and sour cream, part skim ricotta, egg substitute, 2 tbs. each of flour & cornstarch, 1 tsp. xanthan gum, and splenda instead of sugar. trust me, you'll never know the difference. otherwise a good recipe.
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