Low Carb NY Ricotta Cheese Cake
- Number of Servings: 12
Ingredients
Directions
24 oz cream cheese, softened1 Cup extra fine whole milk ricotta1/2 C Sour Cream1.5 C Sugar Substitute (splenda)1/3 C heavy cream1 Tbs no sugar added vanilla extract1 Tbs fresh lemon juice2 eggs3 egg yolks
Preheat Oven to 400 degrees F
Spray springform pan with non stick vegetable oil spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1 inch water and place it on the center rack in oven to pre heat.
In a bowl of 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 in 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 spring form pan. Place pan into the heated water bath. bake for fifteen minutes and then lower the oven temp to 275 degrees F. Continue baking for 1.5 hours or until top is light golden brown and cake is pulling away from 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. Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user NURSEGREENEYES.
Spray springform pan with non stick vegetable oil spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1 inch water and place it on the center rack in oven to pre heat.
In a bowl of 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 in 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 spring form pan. Place pan into the heated water bath. bake for fifteen minutes and then lower the oven temp to 275 degrees F. Continue baking for 1.5 hours or until top is light golden brown and cake is pulling away from 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. Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user NURSEGREENEYES.
Nutritional Info Amount Per Serving
- Calories: 293.7
- Total Fat: 27.5 g
- Cholesterol: 167.7 mg
- Sodium: 203.6 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.0 g
- Protein: 8.6 g
Member Reviews