Stella Style New York Cheesecake (Low Carb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Stella Style New York Cheesecake (Low Carb) calories by ingredient
Introduction
Serves 12Carbs: 6.2 grams
Calories: 300 calories
Fat: 28 grams Serves 12
Carbs: 6.2 grams
Calories: 300 calories
Fat: 28 grams
Number of Servings: 12
Ingredients
-
Cooking Spray
24 oz. cream cheese, softened
1 cup extra-fine ricotta cheese (process in food processor one minute
1/2 cup sour cream
1 1/2 cups Splenda
1/3 cup sour cream
1 tbs. sugar free vanilla extract
1 tbs. fresh lemon juice
2 large eggs
3 large egg yolks
Directions
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.