This is the recipe that I use for cheesecake. It was the subject of a thread in the entertainment section and there were some requests, so here it is.
I originally got this one from the 1997 edition of Fran McCullough's The Low-Carb Cookbook
, and I've adapted it slightly. If anyone else has a good low sugar cheesecake (QueenofAllThings, I'm looking at you!) please feel free to post them on this thread.
Have all ingredients at room temperature.
1 (15)ounce container whole-milk ricotta
2 cups sour cream
16 ounces cream cheese
1 cup Splenda
8 tablespoons butter, melted
3 extra-large eggs
3 tablespoons flour
3 tablespoons cornstarch
2 tablespoons vanilla extract
2 tablespoons lemon juice
Preheat the oven to 350 degrees F and set a baking rack in the middle of the oven. Butter a 10-inch springform pan.
Put the ricotta in the workbowl of a feed processor and process until smooth Add the sour cream and cream cheese and process until smooth. Add the remaining ingredients through the feed tube and process until well combined.
Pour the mixture into the prepared pan and bake for 1 hour. Turn off the heat and leave the cheesecake in the oven with the door ajar for one more hour. Cool on a rack. The cheesecake can be made two or three days in advance and kept, covered with plastic wrap, in the refrigerator. You can also freeze it for up to three weeks; defrost before serving.
Makes 12 servings. Carb count (according to the app on my phone) is 8 g per serving.