Advertisements

New york Cheese Cake

AuthorsozyzaizeyCategory, DifficultyIntermediate

cheese cake

Yields1 Serving
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins

 21 fl oz cream cheese, softened
 1 cup extra-fine whole milk ricotta, cheese
 1 tbsp no sugar added, vanilla extract
 1 tbsp fresh, lemon juice
 2 eggs
 3 eggs, yolks
 1 spring form cake pan
 ½ cup sour cream
 3 tsp powder, stevia
  cup heavy cream

1

*To refine, process in a food processor for 1 minute.

How to Prepare:

1. Preheat oven to 400 degrees F.

2. 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.

3. 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.

4. 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

Amount Per Serving
% Daily Value *
Total Fat 15g24%
Trans Fat 15g
Total Carbohydrate 9g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 21 fl oz cream cheese, softened
 1 cup extra-fine whole milk ricotta, cheese
 1 tbsp no sugar added, vanilla extract
 1 tbsp fresh, lemon juice
 2 eggs
 3 eggs, yolks
 1 spring form cake pan
 ½ cup sour cream
 3 tsp powder, stevia
  cup heavy cream

Directions

1

*To refine, process in a food processor for 1 minute.

How to Prepare:

1. Preheat oven to 400 degrees F.

2. 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.

3. 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.

4. 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.

New york Cheese Cake
Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: