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Home » Low Carb Recipes » Cheesecakes

Bonnie Low Carb Ricotta New York Cheesecake Reviews Date of last review 3 Mon June 1, 2009 Recommended By Average Price Average Rating 100% of reviewers None indicated 10.0 Description: Ingredients: 1 spring pan/sprayed with oil 24 oz. cream cheese,softened 1 c. extra fine whole milk ricotta cheese 1/2 c. sour cream 2 eggs 3 egg yolks 1/3 c. heavy cream 1 1/2 c.sugar substitute{splenda} 1 tbs.vanila extract{no sugar variety} 1 tbs.lemon juice How To Prepare: Preheat oven & water bath to 400 degrees. In mixing bowl, add cream cheese,ricotta,sour cream and sugar substitute.Beatwith mixer on low for 1 min. until well blended. In separate bowl using a wire whip,mix cream,vanila,lemon juice,eggs and egg yolks until blended. Mix both mixtures until blended,do not over whip, Pour into spring pan.Place into preheated water bath for 15 min.Then lower the temp.to 275 degrees.Continue baking for1 1/2 hours until top is light brown. Turn the oven off when done cooking and LEAVE the cake in the oven to cool for 3 hours.This will keep the cake nice and tall.Remove and refrigerate before serving. Hint:top with berries just before serving. Number of Servings: 12 Carbs per serving - include all nutritional information if known: 3.5 nte carbs per serving Preparation Time: 40 min. Effort (Easy, Average, Difficult): Average Tammy Marie Junior LCF Member   Posts: 1 Registered: January 2004 Location: maryland see this user's products

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adonnaru Junior LCF Member Registered: November 2004 Posts: 1	Review Date: Thu November 11, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): Excellent Flavor Cons: Fantastic flavor and very creamy cheesecake. Wish I had a low carb cookie crust to go with it.
PaminNY Junior LCF Member Registered: October 2004 Location: Albany, NY Posts: 39	Review Date: Thu January 6, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): Easy, creamy and delicious! Cons: None Wow, this cheesecake is AWESOME! Made a fresh raspberry topping and almond crust. I use 1.5 to 2 cups of almond flour, 4 T of melted butter, a packet of splenda and some cinnamon for the crust. Thank you for posting this recipe!
scandalouslyglam Very Gabby LCF Member!!! Registered: May 2007 Location: Gorham, Me Posts: 3503	Review Date: Mon June 1, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): Absolutely Gorgeous and DELICIOUS!! Cons: None I love this recipe. I never made Cheesecake before...what a delight!!

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