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New York Ricotta Cheesecake

Posted by Solitary Dancer on January 9, 2008

New York Ricotta Cheesecake
by: George Stella


Special equipment: 8-inch springform cake pan*

Vegetable oil cooking spray
24 ounces cream cheese, softened
1 cup extra-fine ricotta cheese (process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (Splenda recommended)
1/3 cup heavy cream
1 tablespoon sugar-free vanilla extract
1 tablespoon fresh lemon juice
2 large eggs
3 large egg yolks (save the whites to make a great omelet later)


   1. Place the rack in the center of the oven and preheat to 400 degrees F. Spray the springform pan with cooking spray.

   2. Make a water bath so the top of the 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 the center rack of the oven to heat.

   3. With an electric mixer on low speed, beat the cream cheese, ricotta, sour cream, and sugar substitute for about 1 minute, until well blended.

   4. In a separate bowl, whisk the cream, vanilla, lemon juice, eggs, and egg yolks until blended.

   5. Turn the mixer on medium speed and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended; be careful not to over-whip.

   6. Pour the batter into the greased springform pan. Place the pan in the heated water bath.

   7. Bake for 15 minutes, then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, until the top is light golden brown and the cake is pulling away from the sides of the pan. Turn the oven off and leave the cake in the oven to cool for 3 hours. (This will keep the cake nice and tall.) Then remove the cake and refrigerate for at least 3 hours. Cut the cake into 12 slices before serving.

*COOK’S TIP: If you have trouble with a leaky springform pan, wrap the outside of the pan tightly with foil before placing it in the water bath.

    Although all berries are part of eating Stella Style, strawberries are the lowest in carbs, with less than 1 carb per medium berry – and they’re great on top of this cheesecake!

    YIELD: l2 servings
    NET CARBOHYDRATES: 7 grams per serving
    PREP: 30 minutes
    COOK: 1 3/4 hours
    COOL AND CHIILL: 6 hours


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