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Name: Low Carb New York Ricotta Cheesecake
Prep time: 30 min
Cook time: 7 h 30 min
Total time: 8 h
Yield: 1
Cuisine: not set
Ingredients: 24 oz Cream Cheese Softened; 1 Cup Extra-Fine Whole Milk Ricotta Cheese Refine In Food Processor For 1 Minute; 1/2 Cup Sour Cream; 1 1/2 Cup Sugar Substitute Splenda; 1/3 Cup Heavy Cream; 1 T No Sugar Added Vanilla Extract; 1 T Fresh Lemon Juice; 2 Eggs; 3 Egg yolks

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INGREDIENTS

24 oz Cream Cheese ; Softened
1 Cup Extra-Fine Whole Milk Ricotta Cheese ; Refine In Food Processor For 1 Minute
1/2 Cup Sour Cream
1 1/2 Cup Sugar Substitute ; Splenda
1/3 Cup Heavy Cream
1 T No Sugar Added Vanilla Extract
1 T Fresh Lemon Juice
2 Eggs
3 Egg yolks

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

2. Spray the 8" spring form 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.

3. 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.

4. In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

5. 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.

6. Pour batter into the greased spring form 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.

NOTES

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Low Carb New York Ricotta Cheesecake

24 oz Cream Cheese Softened
1 Cup Extra-Fine Whole Milk Ricotta Cheese Refine In Food Processor For 1 Minute
1/2 Cup Sour Cream
1 1/2 Cup Sugar Substitute Splenda
1/3 Cup Heavy Cream
1 T No Sugar Added Vanilla Extract
1 T Fresh Lemon Juice
2 Eggs
3 Egg yolks

1. Preheat oven to 400 degrees F.

3. 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.

4. In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

5. 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.

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Nutrition

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Serving Size: 1 Pie (1461g)
Recipe Makes: 1 Serving

Calories: 4072
Calories from Fat: 2463 (60%)

Amt Per Serving		% DV

	Total Fat 273.7g	365 %
	Saturated Fat 153.1g	765 %
	Monounsaturated Fat 72.5g
	Polyunsanturated Fat 12.9g
Cholesterol 1475.5mg		454 %
Sodium 2516.4mg		87 %
Potassium 1547.3mg		41 %
Total Carbohydrate 347.3g		102 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 347.2g
Protein 67.3g		96 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4072

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