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Featured Cookbook
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Low-Carb Pizza
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Old-Fashioned Egg Mock Potato Salad
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Stella Style New York Ricotta Cheesecake
Book Description
George lost weight with Stella Style: "eating fresh foods, using low-carb ingredients to reinvent your old favorites, developing better eating habits, and, most of all -- eating food you love!" And he wasn't the only one: The entire Stella family shed more than 560 pounds. In Livin' Low Carb, George has brought together more than 125 of the Stella family's favorite recipes.
... (more)
George Stella's Livin' Low Carb: Family Recipes Stella Style
Authors: George Stella, Cory Williamson
Date: January 2005
ISBN: 0743269977
Publisher: Simon & Schuster
Paperback
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Created out of necessity, this utterly decadent and satisfying dessert saved us from giving in to our sugar cravings so many times I’ve lost count! After years of loving trial and error, Rachel created the ultimate low-carb cheesecake. But be careful - once anyone tries this cheesecake, they’ll be asking you to make it over and over again. We have to take one everywhere we go - or else!
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Special equipment: 8-inch springform cake pan*
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Vegetable oil cooking spray
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24 ounces cream cheese, softened
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1 cup extra-fine ricotta cheese (process in a food processor for 1 minute)
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1/2 cup sour cream
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1 1/2 cups sugar substitute (Splenda recommended)
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1/3 cup heavy cream
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1 tablespoon sugar-free vanilla extract
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1 tablespoon fresh lemon juice
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2 large eggs
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3 large egg yolks (save the whites to make a great omelet later)
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Place the rack in the center of the oven and preheat to 400 degrees F. Spray the springform pan with cooking spray.
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Make a water bath so the top of the cheesecake won’t split as it bakes: Pour about 1 inch water into a shallow roasting pan big enough to fit the cake pan and place it on the center rack of the oven to heat.
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With an electric mixer on low speed, beat the cream cheese, ricotta, sour cream, and sugar substitute for about 1 minute, until well blended.
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In a separate bowl, whisk the cream, vanilla, lemon juice, eggs, and egg yolks until blended.
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Turn the mixer on medium speed and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended; be careful not to over-whip.
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Pour the batter into the greased springform pan. Place the pan in the heated water bath.
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Bake for 15 minutes, then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, until the top is light golden brown and the cake is pulling away from the sides of the pan. Turn the oven off and leave the cake in the oven to cool for 3 hours. (This will keep the cake nice and tall.) Then remove the cake and refrigerate for at least 3 hours. Cut the cake into 12 slices before serving.
*COOK’S TIP: If you have trouble with a leaky springform pan, wrap the outside of the pan tightly with foil before placing it in the water bath.
HELPFUL HINT
Although all berries are part of eating Stella Style, strawberries are the lowest in carbs, with less than 1 carb per medium berry - and they’re great on top of this cheesecake!
YIELD: l2 servings
NET CARBOHYDRATES: 7 grams per serving
PREP: 30 minutes
COOK: 1 3/4 hours
COOL AND CHIILL: 6 hours
More From This Book:
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Low-Carb Pizza
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Old-Fashioned Egg Mock Potato Salad
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Stella Style New York Ricotta Cheesecake
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