Cheesecake with cream cheese & ricotta

[drakelin]

I'm looking for a cheesecake recipe that that combines cream cheese and ricotta cheese that really tastes good. Can anyone help?

[NulloModo]

Ricotta when blended enough can have a consistency very similar to cream cheese. Try taking your favorite low-carb cream cheese based recipe and substituting in the same portion of Ricotta and see how it works. You might also want to try giving a little more Ricotta than you would have used were it Cream Cheese due to the fact that IIRC it is a little less dense.

[sophiesdad]

IMHO, this is the best:

Low Carb Ricotta New York Cheesecake
Servings: 12
Net carbs per serving: 3.5
Prep time: 40 minutes
Difficulty: Average

Ingredients:
1 – 9” spring form pan sprayed with Pam
24 oz. cream cheese, softened
1 cup extra fine whole milk ricotta cheese
½ cup sour cream (I use the reduced fat)
2 eggs
3 egg yolks
1/3 cup heavy whipping cream
1 ½ cups baking Splenda (the pourable kind)
1 tbsp vanilla extract (use the pure – imitation has sugar)
1 tbsp lemon juice

Preparation:

Prepare a water bath (a larger pan with water which will hold the spring-form pan) and preheat bath and oven to 400°F.
In mixing bowl, add cream cheese, ricotta, sour cream and Splenda. Beat with mixer on low for 1 minute until well-blended. In a separate bowl using a wire whip, mix cream, vanilla, lemon juice, eggs and egg yolks until blended.
Pour both mixtures together a mix until blended. Do NOT overwhip or you’ll put too much air in the batter.
Pour batter into the spring-form pan. Place into the preheated water bath for 15 minutes. Then, lower the temperature to 275°. Continue baking for 1 ½ hours until the top is light brown.
Turn the oven off when done cooking and LEAVE the cake in the oven to cool for 3 hours.