Low Carb New York Ricotta Cheesecake

Name: Low Carb New York Ricotta Cheesecake
Prep time: 10 h 15 min
Cook time: 10 h 15 min
Total time: 10 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 680 grams cream cheese, softened; 3 egg yolks; 2 eggs; 79 milliliters heavy cream; 1 Tbsp fresh lemon juice; 246 grams extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute); 115 milliliters sour cream; 300 milliliters sugar substitute (recommended: Splenda); 1 Tbsp no sugar added vanilla extract

If you want to add more gluten free recipes to your repertoire, Low Carb New York Ricotta Cheesecake might be a recipe you should try. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 26g of fat, and a total of 369 calories. A few people really liked this dessert. This recipe from Foodnetwork requires cream cheese, lemon juice, sugar substitute, and cream. From preparation to the plate, this recipe takes around 10 hours and 15 minutes. Users who liked this recipe also liked PHILADELPHIAÂ® New York Style Carb Counter Cheesecake, Low Fat Sugar Free New York Style Cheesecake, and Healthy Strawberry Cheesecake Dip (low fat, low carb, sugar free & high protein!).

Instructions

Special equipment: 1 (8-inch) springform cake pan

Equipment you will use

Cake Form

Preheat oven to 400 degrees F.

Equipment you will use

Oven

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-inch of water and place it on the center rack of the oven to preheat.

Ingredients you will need

Vegetable Oil Cooking Spray

Water

Equipment you will use

Springform Pan

Roasting Pan

Oven

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.

Ingredients you will need

Sugar Substitute

Cream Cheese

Sour Cream

Ricotta Cheese

Equipment you will use

Hand Mixer

Bowl

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

Ingredients you will need

Heavy Cream

Lemon Juice

Egg Yolk

Vanilla

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cream Cheese

Egg

Equipment you will use

Blender

Pour batter into the greased springform pan.

Equipment you will use

Springform Pan

Place pan into the heated water bath.

Ingredients you will need

Water

Equipment you will use

Frying Pan

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.

Equipment you will use

Oven

Frying Pan

Serve chilled.

Equipment

Ingredients

Servings:

680grams

cream cheese, softened 3

egg yolks 2

eggs 79milliliters

heavy cream 1Tbsp

fresh lemon juice 246grams

extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)115milliliters

sour cream 300milliliters

sugar substitute (recommended: Splenda)1Tbsp

no sugar added vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 27 dollars.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.