| Level: | Intermediate |
| Total: | 10 hr 15 min |
| Prep: | 30 min |
| Inactive: | 8 hr |
| Cook: | 1 hr 45 min |
| Yield: | 12 servings |
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
Instructions
- 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 | 299 calorie |
| Total Fat | 28 grams |
| Saturated Fat | 18 grams |
| Carbohydrates | 7 grams |
Reviews
I made this 2 weeks ago, and am making it again right now. Reactions from family and friends were very positive. No one could believe this was low carb and ok for diabetics. I’m a diabetic, too, and I never thought cheesecake would be on the menu again! The recipe is simple and clearly written. I can’t imagine not making this again and again.
So good I made one weekly for months. Use an extra pack of cream cheese and lots of lemon zest. I even mix some batter with berries that are cooked down to a syrup on occasion. I use 2/3 cup Truvia baking blend for no funky aftertaste
First, I don’t bake. I even had to google “water bath”. But I made this and it was the most fantastic, delicious thing I have ever made. That was 15 or so years ago and I still get requests for it and have shared this recipe with everyone.
I made this yesterday to enjoy over Thanksgiving, my cheese cake is talk and silky and the taste is incredible. I would never use a different recipe. I only had a very small serving last night (it was still warm) but the best part is my blood sugar did not increase. This is a keeper.
If you’re looking for a low carb dessert this one is excellent.
Best ever. Add a little almond extract for extra dimension.
Have not tried this yet, but according to the info I have the nutrition for the entire cheesecake is 303 g fat, 79 g protein, 80 g carbs… This does depend on how you count the cream cheese, my package said 2g carb per ounce so I went with that. If you cut 12 pieces then per slice it would be about 25 g fat, 6.5 g protein and 6.5 g carb, very similar to the link at the top, not sure how the anonymous poster came up with 1.8 g carbs.
Made several times. I accidentally made with 32 oz. Cream cheese and it made it very dense. Yummy! I also cut down the sugar to 1 cup. Everyone loves it!!
Awesome! I used Dolcedi low glycemic sweetener. So good!
This cheesecake was excellent. I made it for a family party where no one but me follows a low carb diet. Everyone loved it! The kids ate it and wanted seconds and the adults loved it too. It is time consuming but it was worth the effort