Low-Carb Cheesecake

Name: Low-Carb Cheesecake
Cuisine: American
Ingredients: 1 For the special equipment: 8inch spring form pan.; 24 oz cream cheese, softened; 1 cup extra fine whole milk ricotta cheese; 1/2 cup sour cream; 1 1/2 cup sugar substitute (splenda); 1/3 cup heavy cream; 1 tbsp vanilla extract; 1 tbsp fresh lemon juice; 2 eggs; 3 egg whites

tatubaby @cook_3894825

takes awhile to make, but well worth the wait. best low-carb cheesecake ever

tatubaby @cook_3894825

takes awhile to make, but well worth the wait. best low-carb cheesecake ever

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Ingredients

1For the special equipment: 8inch spring form pan.
Shallow roasting pan
24 ozcream cheese, softened
1 cupextra fine whole milk ricotta cheese
1/2 cupsour cream
1 1/2 cupsugar substitute (splenda)
1/3 cupheavy cream
1 tbspvanilla extract
1 tbspfresh lemon juice
2eggs
3egg whites

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Steps

1

preheat oven to 400°F
2

In shallow roasting pan big enough to fit spring form cake pan, pour @ 1" water in roasting pan & place on middle rack in oven to preheat
3

spray spring form pan with non-stick spray
4

In medium bowl beat softened cream cheese,ricotta,sour cream & sugar substitute on low for @ 1 minute until well blended.
5

In seperate bowl,using wire whisk, mix heavy cream, vanilla,lemon juice,eggs & egg whites until blended
6

Turn cheese mixture on medium speed & slowly pour in egg mixture. Beat just until blended & turn off; be careful not to overwhip.
7

Pour batter into greased spring form pan. (put alminum foil around bottom of spring form pan to keep water from leaking into pan)
8

Place pan into heated water bath.
9

Bake 15 minutes then lower the oven temperature to 275°F.
10

Continue baking for 1 1/2 hours or until light golden brown & cake is pulling away from sides of pan.
11

Turn off oven when finished baking & leave the cake in oven to cool 3more hours. (this will keep the cake nice & tall) Then remove cake & refridgerate before serving.
12

Serve chilled & top with your favorite sugar-free preserves like strawberry or raspberry