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.
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Md Palas Palas
[email protected]This cheesecake was a bit too sweet for my taste. I think I would reduce the amount of sweetener next time. Other than that, it was a good cheesecake. The crust was nice and crispy, and the filling was smooth and creamy.
J kayz music UG
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it. The crust was nice and crispy, and the filling was light and fluffy. I would definitely recommend this recipe to anyone who is looking for a delicious and easy-to-make chees
Abdulrahman Malyar
[email protected]This cheesecake was delicious! The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
Angel Levison
[email protected]This cheesecake was a disappointment. The crust was too dry and the filling was too dense. I followed the recipe exactly, but I think I might have overbaked it. I'll try again with a lower baking temperature next time.
John Burns
[email protected]I was looking for a low-carb cheesecake recipe and this one seemed perfect. It was easy to follow and the cheesecake turned out great! The crust was crispy and the filling was creamy and delicious. I would definitely recommend this recipe.
Sharif Mahmud
[email protected]This cheesecake was amazing! It was so easy to make and it turned out perfectly. The crust was crispy and the filling was creamy and delicious. I will definitely be making this again.
Lilian Nakiwu
[email protected]This cheesecake was a bit too dense for my taste. I think I would use less cream cheese next time. Other than that, it was a good cheesecake. The crust was nice and crispy, and the filling was flavorful.
Old Man broke again
[email protected]I'm not a fan of ricotta cheese, but I thought I would give this recipe a try. I was pleasantly surprised! The cheesecake was delicious. The ricotta cheese gave it a light and fluffy texture. I would definitely recommend this recipe to anyone who is
Starla Keeney
[email protected]This was the best low-carb cheesecake I've ever had! The crust was perfect and the filling was creamy and delicious. I will definitely be making this again.
Ebony Hull
[email protected]This cheesecake was a bit too sweet for my taste. I think I would reduce the amount of sweetener next time. Other than that, it was a good cheesecake. The crust was nice and crispy, and the filling was smooth and creamy.
Hussein Rashid
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it. The crust was nice and crispy, and the filling was light and fluffy. I would definitely recommend this recipe to anyone who is looking for a delicious and easy-to-make chees
Andrew Ritho
[email protected]This cheesecake was amazing! It was so creamy and delicious. I loved the almond flour crust. It was the perfect balance of sweetness and tartness. I will definitely be making this again soon.
Girma Gebeyehu
[email protected]This cheesecake was a bit of a disappointment. The crust was too dry and the filling was too dense. I followed the recipe exactly, but I think I might have overbaked it. I'll try again with a lower baking temperature next time.
A. R. Siam Howladar
[email protected]I love cheesecake, but I'm always looking for ways to make it healthier. This low-carb version is a great option! It's still creamy and delicious, but it has fewer carbs than traditional cheesecake. I will definitely be making this again.
Sunday Sunday
[email protected]This was my first time making a cheesecake, and it turned out great! I was worried that it would be too difficult, but the recipe was easy to follow and the cheesecake turned out perfectly. It was a big hit with my family and friends.
Ruhul Ali
[email protected]I'm not a huge fan of cheesecake, but this low-carb version was really good! The crust was nice and crispy, and the filling was light and fluffy. I would definitely recommend this recipe to anyone who is looking for a low-carb cheesecake that still t
Kushneel Sharma
[email protected]This low-carb New York ricotta cheesecake was a delightful surprise! The texture was smooth and creamy, and the flavor was rich and satisfying. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!