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 barbzbingz
on January 06, 2013
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This cheesecake was the bomb! I was trying to find something sweet on a low carb diet that my husband would like & this hit the spot. With recipes like this, I may be able to keep my New Years resolution. Yayyyyy!
By Mildred093
on December 29, 2012
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This cheesecake was just wonderful! Even family members who don't like
Diet sweeteners loved it!! I will make it again and again! I melted some
Sugar free jelly to spread on top soooo delicious !!!
By debramkent
on August 20, 2012
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Great low-carb cheesecake! I used Splenda, made a crust out of nuts (almonds, pecans, and walnuts with a little bit of butter, mixed in the food processor, and low-fat cream cheese. I also glazed the cake with a mixture of no-sugar added orange marmalade and sugar-free lemon jello, since my Dad loves lemon. I then sliced lemons very thinly and decorated the top. It was beautiful and tasty. I would suggest making 2 at a time, since this recipe takes quite a bit of time. I used the springform pans , wrapped the bottoms in foil before the water-bath, and left them in the oven after finishing baking, as directed. There was no cracking at all. I will definitely make this recipe again.
Read all 133 reviews