Zutaten für Low Carb New York Ricotta Cheesecake
- 16 ounces cream cheese, softened
- Whole Milk Ricotta Cheese
- 8 ounces sour cream
- 1 cup erythritol or your preferred sugar substitute (adjust to taste)
- 1 cup heavy cream
- Vanilla Extract
- Fresh Lemon Juice
- 3 large eggs
- 2 large egg yolks
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Zubereitung von Low Carb New York Ricotta Cheesecake
- Preheat oven to 400°F (200°C). Grease and flour a 9-inch springform pan.
- Place the springform pan in a larger roasting pan.
- In a large bowl, beat softened cream cheese, ricotta, sour cream, and sugar substitute on low speed until smooth and combined.
- In a separate bowl, whisk together heavy cream, vanilla extract, lemon juice, eggs, and egg yolks until well blended.
- Gradually add the egg mixture to the cream cheese mixture, beating on medium speed until just combined. Do not overmix.
- Pour batter into the prepared springform pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (create a water bath).
- Bake for 15 minutes at 400°F (200°C), then reduce oven temperature to 275°F (135°C).
- Continue baking for 1 hour and 15 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 3 hours.
- Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
104g
Fat
131g
Carbs
10g
