Low-Carb Cheesecake
takes awhile to make, but well worth the wait. best low-carb cheesecake ever
Low-Carb Cheesecake
takes awhile to make, but well worth the wait. best low-carb cheesecake ever
Cooking Instructions
- 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
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