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.
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Jordan Herrera
jordan-herrera@yahoo.comThis cheesecake was amazing! The ricotta cheese made it so light and fluffy, and the crust was the perfect balance of sweet and salty. I will definitely be making this again.
Muzammil Asif
asif-m@aol.comThis cheesecake was a bit too dense for my taste, but it was still good. I think next time I would use a different type of ricotta cheese.
Nicole Mulcahey
mnicole@yahoo.comI had some trouble getting the cheesecake out of the springform pan, but other than that, it was a great recipe. The cheesecake was delicious and the crust was perfect.
Ranoos Ayah
r.ayah37@yahoo.comThis cheesecake was a bit too sweet for my taste, but it was still good. I think next time I would use less sweetener.
Ray JK
rayjk8@gmail.comThis cheesecake was easy to make and turned out great! I used a springform pan and it worked perfectly. The cheesecake was creamy and delicious, and the crust was nice and crunchy.
saroj karki
s18@hotmail.comI'm not a big fan of cheesecake, but this one was really good. The ricotta cheese made it very light and fluffy, and the crust was a great alternative to a traditional graham cracker crust.
Salamatu Omame
s_omame@gmail.comThis cheesecake was amazing! The ricotta cheese made it so light and fluffy, and the crust was the perfect balance of sweet and salty. I will definitely be making this again.
Samara Campbell
samaracampbell@hotmail.comThis cheesecake was a bit too dense for my taste, but it was still good. I think next time I would use a different type of ricotta cheese.
Zahirkhan Zahirkhan
zahirkhan-z55@hotmail.frI had some trouble getting the cheesecake out of the springform pan, but other than that, it was a great recipe. The cheesecake was delicious and the crust was perfect.
Kassandra Figueroa
kassandra.figueroa73@gmail.comThis cheesecake was a bit too sweet for my taste, but it was still good. I think next time I would use less sweetener.
Saleem Shah
s-saleem94@hotmail.comI love this cheesecake! It's so light and fluffy, and the ricotta cheese gives it a nice tang. The crust is also perfect, and it's so easy to make.
ali fsd
a-f95@hotmail.co.ukThis cheesecake was easy to make and turned out great! I used a springform pan and it worked perfectly. The cheesecake was creamy and delicious, and the crust was nice and crunchy.
Sombo Sangangula
sombo-sangangula50@yahoo.comI was skeptical about how a low-carb cheesecake would taste, but I was pleasantly surprised. This cheesecake was delicious! The ricotta cheese made it very light and fluffy, and the almond flour crust was a great alternative to a traditional graham c
Waqs Ali Sports
w.sports@hotmail.comThis is the best low-carb cheesecake I've ever had. It's so rich and creamy, and the crust is perfect. I will definitely be making this again and again.
DAFDOUF Dorra
dorra5@yahoo.comI'm not a big fan of cheesecake, but this one was really good. The ricotta cheese made it light and fluffy, and the almond flour crust was a nice touch.
Jaylen Johnson
johnson-jaylen37@yahoo.comThis cheesecake was a hit at my last dinner party! Everyone loved the creamy texture and the subtle sweetness. I will definitely be making it again.