New York Style Cheesecake (Keto|Low Carb|Gluten Free)
This makes a rich, silky, moist cheesecake. It's hard to believe it is low carb(keto) and yet it taste so good. It’s one of the best cheesecakes I’ve ever had – it tastes amazing!
24 oz cream cheese, softened
1 cup extra-fine whole milk ricotta cheese, process in a food processor for 1 minute to refine
1⁄2 cup sour cream
1 1⁄4 cup sugar (substitute equivalent amount of Swerve or Monk Fruit for keto/low carb)
1⁄3 cup heavy cream
1 tbsp no sugar added vanilla extract
1 tbsp fresh lemon juice
3 egg yolk
Preheat oven to 400 degrees F (200 degrees C).
Spray a springform pan with parchment paper and then spray 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 extract, 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 (140 degrees C). Continue baking for 1 1/2 hours or until the 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.) Remove the cake and refrigerate before serving. Serve chilled.
Recipe adapted from Kitchme.