Stella Style New York Cheesecake (Low Carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cooking Spray24 oz. cream cheese, softened1 cup extra-fine ricotta cheese (process in food processor one minute1/2 cup sour cream1 1/2 cups Splenda1/3 cup sour cream1 tbs. sugar free vanilla extract1 tbs. fresh lemon juice2 large eggs3 large egg yolks
1. Place rack in center of oven and prehaeat to 400 degrees. Spray springform pan with cooking spray
2. Make a wqater bath so the top of cheesecake won't crack as it bakes: Pour about 1 inch water into a shallow pan big enough to fit cake pan and place on center rack of oven to heat.
3.With electric mixer on low, beat cream cheese, ricotta, sour cream, and sugar substitute about 1 minute, or until well blended
4. In separate bowl, whisk cream, vanilla, lemon njuice, eggs, and egg yolks until blended.
5. Turn mixer on medium speed and pour egg mixtur into cream cheese mixture. Beat until just blended, careful not to overwhip.
6. Pour batter into greased springform pan. Place pan in heated water bath. Bake 15 minutes, then lower temperature to 275 degrees and continue baking 1 1/2 hours, until top is light golden brown and cake is pulling away from pan. Turn off oven and leave cake in oven to cool for 3 hours to keep cake nice and tall. Remove from oven and refrigerate at least 3 hours. Cut into 12 slices before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user SLINKYPANTS.
2. Make a wqater bath so the top of cheesecake won't crack as it bakes: Pour about 1 inch water into a shallow pan big enough to fit cake pan and place on center rack of oven to heat.
3.With electric mixer on low, beat cream cheese, ricotta, sour cream, and sugar substitute about 1 minute, or until well blended
4. In separate bowl, whisk cream, vanilla, lemon njuice, eggs, and egg yolks until blended.
5. Turn mixer on medium speed and pour egg mixtur into cream cheese mixture. Beat until just blended, careful not to overwhip.
6. Pour batter into greased springform pan. Place pan in heated water bath. Bake 15 minutes, then lower temperature to 275 degrees and continue baking 1 1/2 hours, until top is light golden brown and cake is pulling away from pan. Turn off oven and leave cake in oven to cool for 3 hours to keep cake nice and tall. Remove from oven and refrigerate at least 3 hours. Cut into 12 slices before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user SLINKYPANTS.
Nutritional Info Amount Per Serving
- Calories: 98.3
- Total Fat: 7.9 g
- Cholesterol: 110.8 mg
- Sodium: 38.3 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.0 g
- Protein: 4.5 g
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