Mouthwatering Low-Carb Cheesecake Recipe

The biggest issue once you have been eating low-carb for a long time is the craving for dessert. Although eating high protein and low-carb does suppress your appetite for sweets, it does not go away forever…especially if your a woman.

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I found this great recipe that will impress all of your low-carb guests (or just you) that you can bring with you for that special occasion.

First, preheat your oven to 400 degrees.

In the bowl, add softened cream cheese, ricotta, sour cream and sugar substitute and beat on low speed for about 1 minute with an electric mixer until well blended.

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In a another bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

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Slowly combine 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 spring-form pan. Place pan into another pan filled with water to create a heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees .

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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.

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.

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Ingredients

  • 24 ounces cream cheese, softened
  • 1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
  • 1/2 cup sour cream
  • 1 1/2 cups sugar substitute (recommended: Splenda)
  • 1/3 cup heavy cream
  • 1 tablespoon no sugar added vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 eggs
  • 3 egg yolks
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