Best 2 Low Carb New York Ricotta Cheesecake Recipes
Indulge in the lusciousness of New York ricotta cheesecake, a harmonious blend of creamy ricotta and tangy cream cheese, embraced by a delicate almond crust. This low-carb rendition presents a guilt-free indulgence, catering to health-conscious cheesecake aficionados. With step-by-step instructions and meticulously curated ingredients, this recipe unveils the secrets to achieving a velvety smooth filling and a perfectly balanced crust.
This heavenly cheesecake journey offers three enticing variations to tantalize your taste buds. The classic New York ricotta cheesecake stands as a timeless masterpiece, showcasing the purest essence of this delectable dessert. For a touch of tropical flair, embark on the pineapple New York ricotta cheesecake adventure, where juicy pineapple chunks dance harmoniously within the creamy filling. And for those who relish the allure of rich chocolate, the chocolate New York ricotta cheesecake beckons with its decadent cocoa embrace.
Prepare to embark on a culinary expedition, transforming simple ingredients into an extraordinary dessert that will captivate hearts and palates alike. Let the symphony of flavors serenade your senses as you surrender to the irresistible charm of New York ricotta cheesecake.
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
Tips:
- Use a springform pan with a removable bottom to ensure the cheesecake comes out easily.
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients, as this will help to prevent lumps.
- Don't overbeat the cheesecake batter, as this can result in a dense, rubbery texture.
- Bake the cheesecake in a water bath to prevent the top from cracking.
- Let the cheesecake cool completely before refrigerating it, as this will help to prevent the center from sinking.
- Serve the cheesecake with fresh berries or sugar-free whipped cream for a delicious and indulgent dessert.
Conclusion:
This low-carb New York ricotta cheesecake is a delicious and satisfying dessert that is perfect for any occasion. With its creamy texture, rich flavor, and sugar-free ingredients, this cheesecake is sure to please everyone at your table. So next time you're craving something sweet, give this recipe a try.
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