Low Carb New York Ricotta Cheesecake

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Deceiving Desserts

Rated: 5 stars out of 5Rate itRead users' reviews (116)

RECIPE
COMMENTS & REVIEWS(116)

Cook Time:
1 hr 45 min
Level:
Intermediate
Yield:
12 servings

Times:

Prep: 30 min
Inactive Prep: 8 hr 0 min
Cook: 1 hr 45 min
Total:: 10 hr 15 min

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Ingredients

24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan

Directions

Preheat oven to 400 degrees F.

Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

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Comments & Reviews

recipe Low Carb New York Ricotta Cheesecake
null null, null 09-10-2009
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Question about freezing
Rated: 5 stars out of 5

Has anyone tried to freeze this cheesecake? I would love to try to make this recipe, but it would be nice to freeze the... individual slices.Read more
recipe Low Carb New York Ricotta Cheesecake
Melanie Irvine, CA 10-27-2008
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Amazing
Rated: 5 stars out of 5

This recipe is great. I did cut down on the fat by using part-skim ricotta, 1/3 less fat cream cheese (Neufchatel), and lite... sour cream. I really couldn't tell the difference. The texture was super smooth and better if refrigerated for a day. I added a sugar free raspberry sauce on top. It was a hit!Read more
recipe Low Carb New York Ricotta Cheesecake
null null, null 03-24-2008
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WOW!
Rated: 5 stars out of 5

Great recipe, time consuming as chesecake goes but worth the effort. I used a 1/4 cup graham cracker crumbs in the vegetable... oil sprayed springform to create a faux crust. Also added a tablespoon of Amarettto to the eggs and cream mixture. Lightened the fat by using part skim ricotta and lite sour cream. Okay, so it adds a couple of carbs but fat is more of a concern to me. I'll make this one again and again.Read more
recipe Low Carb New York Ricotta Cheesecake
Anonymous 07-08-2007
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Impressed
Rated: 5 stars out of 5

Very delicious and easy to make.
recipe Low Carb New York Ricotta Cheesecake
Anonymous 04-17-2007
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Too much work
Rated: 3 stars out of 5

Too much work for bland results.
recipe Low Carb New York Ricotta Cheesecake
Anonymous 03-28-2007
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Best Cheesecake I have ever had
Rated: 4 stars out of 5

Loved this cheesecake. Found if you change the splenda to 1 cup and 1/2 cup sugar, it was better. Also whipped the egg... whites from the 3 yolks used and fold in at the end of mixing. Cake is lighter.Read more