Cheese Cake

I wish I had taken a picture of this.  When I make it again I will do just that.  Next time I will make cupcake sized portions that I can freeze and take out whenever I feel the need and top with strawberries. There is no crust for this cheesecake but you can make a low-carb crust by using ground almonds, butter and Splenda.  FYI about 30 almonds equal three carbs.

-24 ounces of softened cream cheese
-1 Cup extra-fine whole milk ricotta cheese (or cottage cheese that has been processed in the food processor
-1/2 Cup Sour Cream
-1 1/2 Cups Splenda
-1/3 Cup of Heavy Cream
-1 Tablespoon vanilla extract
-1 Tablespoons Fresh lemon juice
-2 eggs
-3 egg yolks

Spray your Springform pan or I used a glass round cake pan with nonstick 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 over to preheat.

In a bowl of the electric mixer, beat softened cream cheese, ricotta, sour cream and Splenda 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 pan.  Place pan into the heated water bath.  Bake for 15 minutes, and then lower the over temperature to 275 degrees.  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 over to cool for 3 more hours.  This will keep the cake nice and tall.  Then remove cake and refrigerate before serving.  Serve Chilled with Strawberries.

This time may vary if you do the cupcake sized cakes.  Just experiment and let me know how it turns out in the comment section.