NY ricotta cheesecake recipe
Okay the goofy looking woman with the rose in her mouth that is not a movie star...but IS a nat'l. magazine star is back with another wls friendly dessert recipe.
Ben made this for us Friday and it's creamy and tasty. He however decided he didn't need to process the ricotta cheese in a food processor and said he SHOULD have!
New York Ricotta Cheesecake
7 g carbs per serving
Non-stick cooking spray
3 (8 oz.) pkgs. low fat cream cheese (Neufchatel)
1 c extra fine ricotta cheese (process in food processor for 1 minute)
1/2 c sour cream
1.5 c Splenda
1/3 c heavy whipping cream
1 Tbsp. vanilla
1 Tbsp. lemon juice
2 large whole eggs
3 large egg yolks (you can save whites for an omelet)
8 inch springform pan
1. place rack in center of oven and preheat to 400 degrees. Spray pan with non-stick spray.
2. Make water bath so top of cheesecake won't split as it bakes: pour about 1 inch water into a shallow roasting pan big enough to fit the cake pan and place it on center rack of oven to heat.
3. with electric mixer on low, beat cream cheese, ricotta, sour cream and Splenda for about 1 minute until well blended.
4. In separate bowl, whisk cream, vanilla, lemon juice, eggs and egg yolks until blended.
5. Turn mixer on medium speed and slowly pour egg mixture into the cream cheese mixture. Beat just until blended; be careful not to overwhip.
6. Pour batter into greased springform pan. (Ben used my bigger springform pan because we didn't have 8" one...just turned out thinner)
Bake for 15 minutes, then lower oven temperature to 275 degrees and continue baking for 1.5 hours, until top is light golden brown and cake is pulling away from sides of pan. Turn oven off and leave cake in oven to cool for 3 hours. Remove cake from ovenand refrigerate for at least 3 hours. cut into 12 slices or as desired before serving.
Cook's tip: if you have trouble with a leaky springform pan, wrap outside of pan tightly with foil before placing in in water bath. Note: Ben said he did this and it didn't help!
Helpful hint: strawberries are lowest in carbs with less than 1 carb per medium berry and are great on top of this cheesecake.
Ben made this for us Friday and it's creamy and tasty. He however decided he didn't need to process the ricotta cheese in a food processor and said he SHOULD have!
New York Ricotta Cheesecake
7 g carbs per serving
Non-stick cooking spray
3 (8 oz.) pkgs. low fat cream cheese (Neufchatel)
1 c extra fine ricotta cheese (process in food processor for 1 minute)
1/2 c sour cream
1.5 c Splenda
1/3 c heavy whipping cream
1 Tbsp. vanilla
1 Tbsp. lemon juice
2 large whole eggs
3 large egg yolks (you can save whites for an omelet)
8 inch springform pan
1. place rack in center of oven and preheat to 400 degrees. Spray pan with non-stick spray.
2. Make water bath so top of cheesecake won't split as it bakes: pour about 1 inch water into a shallow roasting pan big enough to fit the cake pan and place it on center rack of oven to heat.
3. with electric mixer on low, beat cream cheese, ricotta, sour cream and Splenda for about 1 minute until well blended.
4. In separate bowl, whisk cream, vanilla, lemon juice, eggs and egg yolks until blended.
5. Turn mixer on medium speed and slowly pour egg mixture into the cream cheese mixture. Beat just until blended; be careful not to overwhip.
6. Pour batter into greased springform pan. (Ben used my bigger springform pan because we didn't have 8" one...just turned out thinner)
Bake for 15 minutes, then lower oven temperature to 275 degrees and continue baking for 1.5 hours, until top is light golden brown and cake is pulling away from sides of pan. Turn oven off and leave cake in oven to cool for 3 hours. Remove cake from ovenand refrigerate for at least 3 hours. cut into 12 slices or as desired before serving.
Cook's tip: if you have trouble with a leaky springform pan, wrap outside of pan tightly with foil before placing in in water bath. Note: Ben said he did this and it didn't help!
Helpful hint: strawberries are lowest in carbs with less than 1 carb per medium berry and are great on top of this cheesecake.
Karla Lewis 337/194/175
Lap RNY 1-23-2006 Dr. Terry Scarborough Houston, TX
Lipo 4-27-2007 Dr. David Wainwright Houston, TX
LBL 11-13-2007 Dr. David Wainwright Houston, TX
BL & brachioplasty 7-18-2008 Dr. David Wainwright Houston, TX
Most Active
Recent Topics
