Wednesday is my "cheat day" and cheesecake is a wonderful way to cheat. This recipe is a really yummy low carb version of cheesecake. It is crust less and the texture is slightly different, lighter, but with only 6 carbs per slice, it is an awesome alternative to all those sugary desserts that tempt me all the time.
Recipe courtesy of Food Network
Yield: 12 servings
Sugars/serving: ~ 0.5
The culinary lineup:
24 oz. Cream Cheese
1 Cup Whole Milk Ricotta Cheese
1/2 C. Sour Cream
1 1/2 C. Sugar Substitute (I used Splenda)
1/3 C. Heavy Cream
1 T. Vanilla (no sugar added)
2 Large Eggs
3 Egg yolks (Don't throw out those whites! They would make a great addition to tomorrow's low carb omelette!)
Preheat oven to 400*. Place a shallow dish that is a little larger than your cheesecake pan in the center of the oven. Fill it half way with warm water.
Cream the first four ingredients together with the hand mixer until it's smooth and creamy. About a minute. Mix the rest of the ingredients in another bowl. Slowly add egg mixture a little at a time into the cheese mixture using the hand mixer as you go. Mix until combined. Pour batter into cheesecake pan and place your prepared cheesecake into the dish with water that's waiting in the oven. Be careful! It's hot!
Bake at 400* for 15 minutes. Then turn the oven down to 275* for 1 1/2 hours. Then turn the oven off and leave the cheesecake in there (without peaking) for 3 more hours. Remove from oven and chill.