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
- preheat oven to 400F
- 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
- spray spring form pan with non-stick spray
- In medium bowl beat softened cream cheese,ricotta,sour cream & sugar substitute on low for @ 1 minute until well blended.
- In seperate bowl,using wire whisk, mix heavy cream, vanilla,lemon juice,eggs & egg whites until blended
- Turn cheese mixture on medium speed & slowly pour in egg mixture.
- Beat just until blended & turn off; be careful not to overwhip.
- Pour batter into greased spring form pan.
- (put alminum foil around bottom of spring form pan to keep water from leaking into pan)
- Place pan into heated water bath.
- Bake 15 minutes then lower the oven temperature to 275F.
- Continue baking for 1 1/2 hours or until light golden brown & cake is pulling away from sides of pan.
- Turn off oven when finished baking & leave the cake in oven to cool 3more hours.
- (this will keep the cake nice & tall) Then remove cake & refridgerate before serving.
- 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)