Photo: Low Carb New York Ricotta Cheesecake Recipe
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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By rlong37064_4772392
Florida
on January 29, 2012
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OMG! This cheesecake is FLIPPING AMAZING!!!! I'm low carbing it and now I know I will survive it! Yay! ... My alterations: I used Truvia...36 little packets to sub for the Splenda... I didn't have Ricotta, but used 4% Cottage Cheese instead... if using Cottage cheese, throw it in the blender with a little of the heavy cream and get it smooth... I don't know if the Ricotta would've been smooth as is called for in the recipe, but the C. Cheese def needs blending. Happy low carb cheesecake eating!!!!!!!!!!!!!!!!!! Thank YOU, Food Network!!!!!!!!!!!!!!!
By JAWRowland
NYC, NY
on December 16, 2011
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I always loved cheesecake, but I out grew its sweet richness. One or two bites and I am done. I made this by special request from my husband who likes low-carb cheesecake. It sounded odd to put ricotta cheese in it and I have never cooked with Splenda before, but I followed the instructions to a tee. I have to say, it came out wonderful. It is not as sweet and rich as most cheesecake, but tastes just as delicious. This is being added to the holiday pies I make and I just might start experimenting with replacing sugar with Splenda in a lot of my baking. I seriously could not tell the cheesecake was made with an artificial sweetener. I highly recommend this recipe. Make it just as it is. It is a winner. My husband loved it and wants it made for his birthday each year now!
By shauna71904
on October 04, 2011
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look to your right and the carb count is listed right there! this sounds yummy! I have made something almost exactly the same and it was delicious :o
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