Another dessert recipe

I wasn't going to post another dessert recipe today since I posted the cannoli cups yesterday, but I came across this really easy recipe for Low Carb Cheesecake.  It takes a bit to prepare but has no really "special" ingredients that are pricey.  I think the most expensive item is probably the splenda.
Thanks to foodnetwork.com for this one!




Low Carb New York Ricotta Cheesecake
140 Reviews 
Recipe courtesy George Stella
SHOW:
Low Carb and Lovin' It
EPISODE:
Deceiving Desserts


Low Carb New York Ricotta Cheesecake
Total Time:
10 hr 15 min
Prep:
30 min
Inactive:
8 hr
Cook:
1 hr 45 min
Yield:12 servings
Level:Intermediate
CATEGORIES 
Cheese Dessert Cheesecake
NUTRITION INFO 
Ingredients
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan
Directions
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.

Nutritional Analysis
Per Serving
Calories
299
Fat
28 grams
Saturated Fat
18 grams
Carbohydrates
7 grams
Fiber
0 grams
Net Carbohydrates
7 grams


Read more at: http://www.foodnetwork.com/recipes/low-carb-new-york-ricotta-cheesecake-recipe.html?oc=linkback


Happy Eating!!

Christine