LOW CARB NEW YORK RICOTTA CHEESECAKE
Steps:
- Preheat oven to 400 degrees F.
- 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.
- 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 heated water bath. 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. Serve chilled.
SECRETLY LOW-CARB NEW YORK STYLE CHEESECAKE
I'm a cheesecake-lover who has to eat low-carb so I researched other cheesecake recipes on the internet and came up with this. Lucky for me, it came together nicely on my first try! No one who's tasted it can tell it's diabetic-friendly, and non-diabetic carb-loving friends and family keep requesting it.
Provided by Hong Kong Foodie
Categories Cheesecake
Time 1h39m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix graham cracker crumbs and ½ stick of margarine in bottom of 9-inch springform pan. Pat mixture evenly on bottom. Bake in preheated 325ºF oven for 10 minutes. Cool on wire rack while preparing filling.
- Beat cream cheese and Splenda in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Stir in sour cream and vanilla. Add remaining margarine, milk, and white chocolate; stir until well-blended. Pour batter into crust in pan.
- Bake in 325ºF oven 80 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cheesecake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove sides of springform pan. Garnish with strawberry sauce, if desired.
Nutrition Facts : Calories 344.9, Fat 28.4, SaturatedFat 14.6, Cholesterol 81.3, Sodium 279.8, Carbohydrate 16.7, Fiber 0.2, Sugar 8.9, Protein 6.6
LOW CARB NEW YORK RICOTTA CHEESECAKE
I found this recipe at Obesity Help. The recipe was posted by mehelga. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Cheesecake
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- 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.
- 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 heated water bath. 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. Serve chilled.
Nutrition Facts : Calories 572.2, Fat 43.1, SaturatedFat 26.3, Cholesterol 252.8, Sodium 309.4, Carbohydrate 32.8, Sugar 26.1, Protein 13.7
LOW CARB NEW YORK CHEESECAKE
A great treat for people on low carb diets. I combined the best of two recipes for this simple dessert that i can eat and still drop the pounds.
Provided by from Firehouse 1
Categories Cheesecake
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix water, gelatin and 1 1/2 cups Splenda and warm on stove. (you may want to add 2 cups of Splenda instead of 1 1/2).
- Add ingredients for Option 1 or 2 here also.
- Let cool.
- Melt butter.
- Crush Pretzels and mix with butter and 3 tbso Splenda. (You can substitute 1 cup chopped pecans for the pretzels; this will improve taste and lower the carbs).
- Press into bottom of 9-inch spring form pan.
- Bake@ 350 for 8 minutes.
- In large mixing bowl combine cream cheese, sour cream, vanilla, and almond.
- Blend in gelatin mixture.
- Pour into spring form with crust.
- Place in refrigerator and cool 4 to 5 hours.
- Optional ingredients:.
- Option 1: Replace unflavored gelatin with sugar free jello any flavor and reduce Splenda by 1/2 cup.
- Option 2: Add 1/4 cup cocoa with additional 1/2 cup Splenda.
Nutrition Facts : Calories 334.3, Fat 33.3, SaturatedFat 20.9, Cholesterol 99.2, Sodium 256, Carbohydrate 2.9, Sugar 0.3, Protein 6.8
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- Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.
- In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed.
- Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top.
- Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
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