Low Carb New York Cheesecake3 (8 ounce) packages cream cheese, softened 1/2 cup sour cream 1 and 1/2 cup sugar substitute 1/3 cup heavy cream 1 cup whole milk ricotta cheese (process in a food processor for 1 minute) 1 tablespoon vanilla extract 1 tablespoon fresh lemon juice 2 eggs at room temperature 3 egg yolks at room temperature Directions:
Preheat oven to 400 degrees. Spray a 9 inch spring form pan with non-stick spray and wrap aluminum foil around the outside of the pan to make it waterproof. Set aside. In a shallow pan big enough to fit the spring form pan, pour about 1-inch of water and place it on the center rack of the oven to preheat. With an electric mixer, beat the 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, combine the heavy cream, vanilla, lemon juice, eggs, and egg yolks until well 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.. Don't overmix.
Pour batter into the greased springform pan and place the pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees. Continue baking for 1 and 1/2 hours, or until top is light golden brown and cake is almost set. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. Remove cake from the oven and lossen the cake from the edges of the pan without removing the rim. Refrigerate at least four hours, remove rim and serve chilled. Serves 12. Per serving:
299 calories
28 grams fat 7 grams carbohydrates
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