Low Carb NY Ricotta Cheese Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low Carb NY Ricotta Cheese Cake calories by ingredient
Number of Servings: 12
Ingredients
-
24 oz cream cheese, softened
1 Cup extra fine whole milk ricotta
1/2 C Sour Cream
1.5 C Sugar Substitute (splenda)
1/3 C heavy cream
1 Tbs no sugar added vanilla extract
1 Tbs fresh lemon juice
2 eggs
3 egg yolks
Directions
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.