Cheesecake

Sadie147 · #1 04-17-2006

So for easter dinner I needed a desert. I took George Stella's NY ricotta cheese cake recipe and tweaked to make SB friendly.

I used 2 packs of lite cream cheese rather than 3 regular.
i used 1 cup light ricotta
1/2 cup 1% yogurt in place of sour cream (i'm sure light sour cream would work..this is just what i had on hand)
1/4 cup light cream (5%) in place of 1/3 cup heavy cream
2 eggs only (because i was only using 2 packs of cream cheese) left the 2 extra yolks out all together.
I used a smaller springform pan rather than a large one since i had a bit less cream cheese.
I also made a crust with equal parts ground flax and ground almonds, with a bit of sweetern and cinamon and a tbsn or so of margerine to hold it together.

I cooked it in a 350 deg oven for about 45 mins then took it out. i don't do the waterbath thing or let it sit in the oven, i couldn't i had to put my turkey in there

This cheese cake came out fabulous! Haven't had time to enter in fitday for the counts but i'm sure it was much lower fat than then original

I also divided the batter up evenly into 4 separate bowls and coloured them spring colours with food colouring..than very carefully spread the batter one layer at a time. it came out really neat with the 4 coloured layers. I topped with a rasperry sauce (just cooked down rasperries with some sweetener.)

Quote:

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
Special Equipment: 1 (8-inch) springform cake pan

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.

Moggy · #2 04-17-2006

OMG that sounds so awesome! Please tell me you took a picture~! I wanna see how pretty it was with all the colors! :Clap:

luv2bike · #3 04-17-2006

Okay, Jenn, I've been waiting for this!

Thanks for not letting me down, woman! I can't wait to try this. :Hug1:

Mindy moves on! · #4 04-18-2006

I'm loving it! Gotta make it!!! Thanks for the tweak. Sounds perfect!!!:sun:

Sadie147 · #5 04-18-2006

If you guys try it let me know! i'm sure there's a few different tweaks you can try...I just as a rul always make sure i have one egg for each pkg of cream cheese, i think besides that you could adjust a few different ways!

I also considered cutting out the cream all together..and 1/8 of a cup isn't alot, and the cheesecake was still really creamy.

his was crustless which also makes it more low cal though my crust was pretty thin..

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