Stella-Style New York Cheesecake

Updated at: Sun, 14 Jul 2024 02:58:28 GMT

Step 1

Place an oven rack in the center position and preheat to 400F. Spray an 8-inch springform pan with nonstick cooking spray. Wrap the entire outside of the pan with aluminum foil to prevent any water from seeping into the cake.

Step 2

Make a water bath to prevent splitting: Pour about 1 inch of hot water into a shallow roasting pan big enough to hold the cake pan, and place it on the center rack to heat.

Step 3

With an electric mixer on low speed, beat the cream cheese, ricotta, and sugar substitute for about 1 minute, until well blended.

Step 4

In a separate bowl, whisk together the cream, vanilla, lemon juice, eggs, and yolks.

Step 5

Turn the mixer to medium speed and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended; be careful not to overwhip.

Step 6

Pour the batter into the prepared pan, and smooth the top with a spatula. Place the pan in the heated water bath and bake for 15 minutes.

Step 7

Lower the oven temperature to 325F. Continue baking for about 1 1/2 hours, until the top is a light golden brown and the cake is pulling away from the sides of the pan.

Step 8

Remove from oven and let cool on counter for 1 hour. Refrigerate for at least 8 hours (overnight is better) before slicing to serve.

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