New York Ricotta Cheesecake

Description
Recipe courtesy of George Stella
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group

Ingredients

 * 24 ounces cream cheese, softened
 * 1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
 * ½ cup sour cream
 * 1½ cups sugar substitute (recommended: Splenda)
 * ⅓ 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) spring-form cake pan

Directions

 * 1) Preheat oven to 400°F.
 * 2) Spray the spring-form pan with nonstick vegetable oil cooking spray.
 * 3) Set aside.
 * 4) 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.
 * 5) 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.
 * 6) In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
 * 7) Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture.
 * 8) Beat just until blended and then turn off; be careful not to over-whip.
 * 9) Pour batter into the greased spring-form pan.
 * 10) Place pan into the heated water bath.
 * 11) Bake for 15 minutes, and then lower the oven temperature to 275°F.
 * 12) Continue baking for 1½ hours, or until top is light golden brown and cake is pulling away from the sides of the pan.
 * 13) Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours.
 * 14) (this will keep the cake nice and tall.
 * 15) ) then remove cake and refrigerate before serving.
 * 16) Serve chilled.

Nutritional information
Per serving:
 * Calories 299 | Fat 28g | Saturated Fat 18g | Carbohydrates 7g | Fiber 0g | Net Carbohydrates 7g