Low Carb New York Ricotta Cheesecake
Source of Recipe
George & Rachel Stella
Recipe Introduction
Level 1 ~ Pro/fat // I've made more cheesecakes than I care to remember, always looking for one with the consistancy and texture that I love. I finally found it with this cheesecake! It's the only one I make anymore.
Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27072,00.html List of 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
Preheat oven to 400 degrees F.
Recipe
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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Deb's notes: Try as I might, I've never been able to bake a cheesecake in the hot water bath without water getting in my cake. Now I set the 8" springform pan inside a 9" round glass cake pan and then set all this into the hot water.
I've also read that others have set the springform pan on the oven rack above the water and have been happy with the results. Another idea is to set custard cups in the pan of water and set your s'form pan on top of the cups, keeping it just out of the water.
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