Low-Carb Cheesecake

• 1 For the special equipment: 8inch spring form pan.
• 24 oz cream cheese, softened
• 1 cup extra fine whole milk ricotta cheese
• 1/2 cup sour cream
• 1 1/2 cup sugar substitute (splenda)
• 1/3 cup heavy cream
• 1 tbsp vanilla extract
• 1 tbsp fresh lemon juice
• 2 eggs
• 3 egg whites

1. preheat oven to 400F
2. In shallow roasting pan big enough to fit spring form cake pan, pour @ 1" water in roasting pan & place on middle rack in oven to preheat
3. spray spring form pan with non-stick spray
4. In medium bowl beat softened cream cheese,ricotta,sour cream & sugar substitute on low for @ 1 minute until well blended.
5. In seperate bowl,using wire whisk, mix heavy cream, vanilla,lemon juice,eggs & egg whites until blended
6. Turn cheese mixture on medium speed & slowly pour in egg mixture.
7. Beat just until blended & turn off; be careful not to overwhip.
8. Pour batter into greased spring form pan.
9. (put alminum foil around bottom of spring form pan to keep water from leaking into pan)
10. Place pan into heated water bath.
11. Bake 15 minutes then lower the oven temperature to 275F.
12. Continue baking for 1 1/2 hours or until light golden brown & cake is pulling away from sides of pan.
13. Turn off oven when finished baking & leave the cake in oven to cool 3more hours.
14. (this will keep the cake nice & tall) Then remove cake & refridgerate before serving.
15. Serve chilled & top with your favorite sugar-free preserves like strawberry or raspberry

cream cheese, milk ricotta cheese, sour cream, sugar substitute, heavy cream, vanilla, lemon juice, eggs, egg whites

Taken from cookpad.com/us/recipes/336426-low-carb-cheesecake (may not work)