Stella Style Ricotta Cheesecake
Recipe by: George Stella
- Vegetable oil spray
- 24 ounces cream cheese, softened
- 1 cup extra-fine ricotta cheese (see helpful tip below)
- 1½ cups bulk sugar substitute (recommended: Splenda)
- ⅓ cup heavy cream
- 1 tablespoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 2 large eggs
- 3 large egg yolks
- Place the oven rack in the center position and preheat to 400°F. Spray an 8-inch springform pan with vegetable oil spray.
- Wrap the entire outside of the springform pan in aluminum foil to prevent any water from seeping into the cake.
- Make a water bath so the top of the cheesecake won’t split as it bakes: Pour about 1 inch hot water into a shallow roasting pan big enough to hold the cake pan and place it on the center rack of the oven to heat.
- With an electric mixer on low speed, beat the cream cheese, ricotta, and sugar substitute for about 1 minute, until well blended.
- In a separate bowl, whisk the 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; be careful not to over-whip.
- Pour the batter into the greased springform pan and smooth the top with a spatula. Place the pan in the heated water bath and bake for 15 minutes.
- Lower the oven temperature to 325°F. Continue baking for about 1 ½ hours, until the top is a light golden brown and the cake is pulling away from the sides of the pan.
- Remove from oven and let cool on counter for 1 hour, and then refrigerate at least 8 hours before slicing to serve.
We usually process the ricotta cheese with a hand-blender or food processor until it is nearly as smooth as sour cream. It only takes about a minute and helps make for the smoothest cake.
Calories: 270 Fat: 24 Net Carbs: 4 Fiber: 0 Protein: 8.5
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