LOW CARB NEW YORK RICOTTA CHEESECAKE
Steps:
- Preheat oven to 400 degrees F.
- 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.
LOW CARB NEW YORK RICOTTA CHEESECAKE
I found this recipe at Obesity Help. The recipe was posted by mehelga. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Cheesecake
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- 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.
Nutrition Facts : Calories 572.2, Fat 43.1, SaturatedFat 26.3, Cholesterol 252.8, Sodium 309.4, Carbohydrate 32.8, Sugar 26.1, Protein 13.7
LOW CARB NEW YORK CHEESECAKE
A great treat for people on low carb diets. I combined the best of two recipes for this simple dessert that i can eat and still drop the pounds.
Provided by from Firehouse 1
Categories Cheesecake
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix water, gelatin and 1 1/2 cups Splenda and warm on stove. (you may want to add 2 cups of Splenda instead of 1 1/2).
- Add ingredients for Option 1 or 2 here also.
- Let cool.
- Melt butter.
- Crush Pretzels and mix with butter and 3 tbso Splenda. (You can substitute 1 cup chopped pecans for the pretzels; this will improve taste and lower the carbs).
- Press into bottom of 9-inch spring form pan.
- Bake@ 350 for 8 minutes.
- In large mixing bowl combine cream cheese, sour cream, vanilla, and almond.
- Blend in gelatin mixture.
- Pour into spring form with crust.
- Place in refrigerator and cool 4 to 5 hours.
- Optional ingredients:.
- Option 1: Replace unflavored gelatin with sugar free jello any flavor and reduce Splenda by 1/2 cup.
- Option 2: Add 1/4 cup cocoa with additional 1/2 cup Splenda.
Nutrition Facts : Calories 334.3, Fat 33.3, SaturatedFat 20.9, Cholesterol 99.2, Sodium 256, Carbohydrate 2.9, Sugar 0.3, Protein 6.8
LOW CARB RICOTTA "CHEESECAKE"
Make and share this Low Carb Ricotta "cheesecake" recipe from Food.com.
Provided by nickigee
Categories Cheesecake
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Add splenda, lemon extract, vanilla extract and freshly grated lemon rind to ricotta cheese and mix well. Add eggs, beat well, pour into two sprayed custard cup, bake at 325 until done(about 15 minutes). Serve warm or chilled, with sugar-free whipped cream. Enjoy!
Nutrition Facts : Calories 407, Fat 28.9, SaturatedFat 16.9, Cholesterol 305.6, Sodium 225, Carbohydrate 8.7, Sugar 3.4, Protein 27.1
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- Preheat oven to 350. Wrap a springform pan with three layers of aluminum foil. You are going to bake this is a water bath so this protects the crust from getting wet.
- Mix crust ingredients until crumbly. Press into the bottom of the springform pan. Bake for 12 minutes until golden brown around the edges.
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