Crustless Cheesecake

Serves 12; 100 calories per serving

nonstick cooking spray
24 ounces low-fat cream cheese
1 cup low-fat ricotta cheese
1/2 cup low-fat sour cream
1 and 1/2 cups Splenda?
1/4 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
5 egg whites

Preheat oven to 450 degrees. Spray a springform pan with nonstick vegetable oil cooking spray. In a shallow roasting pan big enough to fit the cake pan, pour in about 1 inch water and place on the center oven rack to preheat. In a large mixing bowl, beat the cream cheese, ricotta, sour cream, and Splenda? just until blended. In a separate bowl, whisk the cream, vanilla, lemon juice, and egg whites until blended. Blend the egg mixture into the cream cheese mixture. Pour the batter into the greased springform pan. Place the pan into the heated water bath.

Bake 15 minutes, then lower temperature to 275 degrees. Continue baking 1 and 1/2 hours. Turn the oven off when done and leave the cake in the oven to cool 3 more hours. Remove the cake and refrigerate before serving.