Sonya
I made this recipe a day or two ago using the ricotta cheese option. It has a very peculiar texture and taste.

I don't know if I got the recipe from this list or another source. Does anyone recognize it?

I'm wondering if maybe there is a type-o of some sort when the recipe was posted.

All of the ingredients sound okay. But when I followed the instructions, it comes out not like a cheesecake at all. It is like rubber. You can pick up an entire slice of it with your fingers and it just droops over without coming apart. Not the most appet

Does anyone have any thoughts? If this is indeed the correct recipe, I will throw it away. For me and my tastebuds, it is not a keeper. But you'll have to be your own judge.

Peanut Butter Cheesecake
16 ounces cream cheese, cut into cubes
1/2 cup sour cream
1/2 cup ricotta (or cottage cheese)
1/3 cup sugar free peanut butter
sugar substitute equal to 1/2 cup firmly packed brown sugar
2 teaspoons vanilla extract
6 egg whites (or 3/4 cup egg substitute)

Preparation
1. Coat a 9-inch springform pan with vegetable oil spray.
2. Process the cream cheeses, sour cream and ricotta cheese in a food processor until smooth. Add the peanut butter and mix.
3. Slowly add the brown sugar and vanilla extract.
4. Slowly pour the egg whites through the food chute with the processor running. Blend until combined.
5. Spoon the mixture into springform pan.
6. Bake in a 300°F oven for 50 minutes. Center will be soft, but will firm when chilled.
7. Turn the oven off and leave the cheesecake in the oven for 30 more minutes.
8. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 8 hours.


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