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.
CRUSTLESS NEW YORK CHEESECAKE
Delicious, light, creamy, low carb, gluten-free crustless New York cheesecake! This cheesecake is so easy to make and it comes out perfect without a crust!
Provided by Diane
Categories Desserts
Time 5h45m
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees
- Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.
- Thoroughly oil the entire interior of the pan with coconut oil or butter
- In a stand mixer, beat the cream cheese. Add the sugar and mix.
- Add sour cream, scrape down the bowl as needed, and mix thoroughly.
- Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.
- Mix in the remaining ingredients and mix until smooth.
- Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).
- Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.
Nutrition Facts : Calories 216 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 slice, Sodium 177 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
THE BEST NEW YORK-STYLE CHEESECAKE
This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.
Provided by Food Network Kitchen
Categories dessert
Time 12h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
- Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
- Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
- For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
- Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
- Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
- Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.
SECRETLY LOW-CARB NEW YORK STYLE CHEESECAKE
I'm a cheesecake-lover who has to eat low-carb so I researched other cheesecake recipes on the internet and came up with this. Lucky for me, it came together nicely on my first try! No one who's tasted it can tell it's diabetic-friendly, and non-diabetic carb-loving friends and family keep requesting it.
Provided by Hong Kong Foodie
Categories Cheesecake
Time 1h39m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix graham cracker crumbs and ½ stick of margarine in bottom of 9-inch springform pan. Pat mixture evenly on bottom. Bake in preheated 325ºF oven for 10 minutes. Cool on wire rack while preparing filling.
- Beat cream cheese and Splenda in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Stir in sour cream and vanilla. Add remaining margarine, milk, and white chocolate; stir until well-blended. Pour batter into crust in pan.
- Bake in 325ºF oven 80 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cheesecake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove sides of springform pan. Garnish with strawberry sauce, if desired.
Nutrition Facts : Calories 344.9, Fat 28.4, SaturatedFat 14.6, Cholesterol 81.3, Sodium 279.8, Carbohydrate 16.7, Fiber 0.2, Sugar 8.9, Protein 6.6
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
KETO NY CHEESECAKE
This is an adaptation of a popular New York cheesecake recipe that I revised for low-carb diets. The crust is a little off because there's really no perfect substitute for graham cracker, but otherwise it tastes just like my favorite NY cheesecake. Enjoy!
Provided by Theresa
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.
- Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.
- Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.
- Let cool at room temperature; refrigerate 8 hours to overnight.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 15.5 g, Cholesterol 111.3 mg, Fat 26.7 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 14.3 g, Sodium 171.4 mg, Sugar 0.5 g
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