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Preheat oven to 250 degrees F.
Beat cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add SPLENDA® Granulated Sweetener, beating until blended.
Add eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended.
Pour mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1 inch.
Bake at 250 degrees F for 45 minutes or until custards are set. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack. Serve chilled or at room temperature. Garnish, if desired.