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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Low Carb New York Ricotta Cheesecake Recipe

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This recipe for Low Carb New York Ricotta Cheesecake is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 oz cream cheese, softened
1 c extra-fine whole milk ricotta cheese (to refine, put in food processor for 1 min)
1/2 c sour cream
1 1/2 c sugar substitute
1/3 c heavy cream
1 tbsp no sugar added vanilla extract
1 tbsp fresh lemon juice
2 eggs
3 egg yolks
Directions:
Directions:
Preheat oven to 400º.

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" 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 hated water bath. Bake for 15 minutes, and then lower the oven temperature to 275º. 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.

 

 

 

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