Low-Carb Cheesecake Medley
This medley of small cheesecakes utilizes recipes that are low-carb versions of the classic New York style ricotto cheesecake with separate garnishes that make each bite a variation. One version has a rich shiny chocolate ganache covering it and uses bittersweet chocolate bits in the nutty crumble that serves as the the crust, replacing the carb-heavy graham crackers in the traditional recipe. Another utilizes fresh raspberries sprinkled with sucralosa (Splenda) sweetner. The last version adds another fruity punch with an anti-oxidant loaded topping of blueberries. Who says low-carb can't be indulgent? Make one version or make all three and serve small portions of each on one plate. Either way, Enjoy!
Ingredients
- 24 oz cream cheese room temperature
- 1 cup ricotta cheese process in food-processor or blender to make it extra-fine
- 1/2 cup sour cream
- 1 1/2 cup sugar substitute recommended: Splenda
- 1/3 cups whipping cream (30% to 35%)
- 1 tbsp vanilla extract
- 1 tbsp lemon juice freshly-squeezed
- 2 egg
- 3 egg yolk
Instructions
- Preheat oven to 400 F (205 C).
- 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 F (135 C). 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.
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