LOW CARB NEW YORK RICOTTA CHEESECAKE
Steps:
- Preheat oven to 400 degrees F.
- 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 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.
KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)
A gluten-free, keto cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep time. This low carb sugar-free cheesecake tastes just like the real thing!
Provided by Maya | Wholesome Yum
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
- To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
- Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
- Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
- Beat in the eggs, one at a time.
- Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
- Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
- Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Nutrition Facts : Calories 325 kcal, Carbohydrate 6 g, Protein 7 g, Fat 31 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 33 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LOW-CARB CHEESECAKE
A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!
Provided by Holistic Yum
Categories Desserts Cakes Cheesecake Recipes
Time 5h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
- Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
- Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
- Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
- Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
- Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g
KETO NY CHEESECAKE
This is an adaptation of a popular New York cheesecake recipe that I revised for low-carb diets. The crust is a little off because there's really no perfect substitute for graham cracker, but otherwise it tastes just like my favorite NY cheesecake. Enjoy!
Provided by Theresa
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.
- Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.
- Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.
- Let cool at room temperature; refrigerate 8 hours to overnight.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 15.5 g, Cholesterol 111.3 mg, Fat 26.7 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 14.3 g, Sodium 171.4 mg, Sugar 0.5 g
LOW CARB NEW YORK CHEESECAKE
A great treat for people on low carb diets. I combined the best of two recipes for this simple dessert that i can eat and still drop the pounds.
Provided by from Firehouse 1
Categories Cheesecake
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix water, gelatin and 1 1/2 cups Splenda and warm on stove. (you may want to add 2 cups of Splenda instead of 1 1/2).
- Add ingredients for Option 1 or 2 here also.
- Let cool.
- Melt butter.
- Crush Pretzels and mix with butter and 3 tbso Splenda. (You can substitute 1 cup chopped pecans for the pretzels; this will improve taste and lower the carbs).
- Press into bottom of 9-inch spring form pan.
- Bake@ 350 for 8 minutes.
- In large mixing bowl combine cream cheese, sour cream, vanilla, and almond.
- Blend in gelatin mixture.
- Pour into spring form with crust.
- Place in refrigerator and cool 4 to 5 hours.
- Optional ingredients:.
- Option 1: Replace unflavored gelatin with sugar free jello any flavor and reduce Splenda by 1/2 cup.
- Option 2: Add 1/4 cup cocoa with additional 1/2 cup Splenda.
Nutrition Facts : Calories 334.3, Fat 33.3, SaturatedFat 20.9, Cholesterol 99.2, Sodium 256, Carbohydrate 2.9, Sugar 0.3, Protein 6.8
SECRETLY LOW-CARB NEW YORK STYLE CHEESECAKE
I'm a cheesecake-lover who has to eat low-carb so I researched other cheesecake recipes on the internet and came up with this. Lucky for me, it came together nicely on my first try! No one who's tasted it can tell it's diabetic-friendly, and non-diabetic carb-loving friends and family keep requesting it.
Provided by Hong Kong Foodie
Categories Cheesecake
Time 1h39m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix graham cracker crumbs and ½ stick of margarine in bottom of 9-inch springform pan. Pat mixture evenly on bottom. Bake in preheated 325ºF oven for 10 minutes. Cool on wire rack while preparing filling.
- Beat cream cheese and Splenda in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Stir in sour cream and vanilla. Add remaining margarine, milk, and white chocolate; stir until well-blended. Pour batter into crust in pan.
- Bake in 325ºF oven 80 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cheesecake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove sides of springform pan. Garnish with strawberry sauce, if desired.
Nutrition Facts : Calories 344.9, Fat 28.4, SaturatedFat 14.6, Cholesterol 81.3, Sodium 279.8, Carbohydrate 16.7, Fiber 0.2, Sugar 8.9, Protein 6.6
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