LOW CARB NEW YORK RICOTTA CHEESECAKE
Steps:
- 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.
SECRETLY LOW-CARB NEW YORK STYLE CHEESECAKE
I'm a cheesecake-lover who has to eat low-carb so I researched other cheesecake recipes on the internet and came up with this. Lucky for me, it came together nicely on my first try! No one who's tasted it can tell it's diabetic-friendly, and non-diabetic carb-loving friends and family keep requesting it.
Provided by Hong Kong Foodie
Categories Cheesecake
Time 1h39m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix graham cracker crumbs and ½ stick of margarine in bottom of 9-inch springform pan. Pat mixture evenly on bottom. Bake in preheated 325ºF oven for 10 minutes. Cool on wire rack while preparing filling.
- Beat cream cheese and Splenda in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Stir in sour cream and vanilla. Add remaining margarine, milk, and white chocolate; stir until well-blended. Pour batter into crust in pan.
- Bake in 325ºF oven 80 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cheesecake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove sides of springform pan. Garnish with strawberry sauce, if desired.
Nutrition Facts : Calories 344.9, Fat 28.4, SaturatedFat 14.6, Cholesterol 81.3, Sodium 279.8, Carbohydrate 16.7, Fiber 0.2, Sugar 8.9, Protein 6.6
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