As we are getting closer to the Christmas Season, I’m baking a storm for my guests that will be coming in my sunny Mexican Hacienda, to spend good time in my kitchen and with my Cheesecake for breakfast, why not? After all, breakfast for me is eggs, cheese and fruit, accompanied by my French croissants from the day before.
So if I combine everything together and add splenda (sugar), here we go: cheesecake for breakfast. My cheesecake is low carbohydrate: no crust, no flour and just plain ingredients. The secret of not having a crack in the middle after baking is to turn off the oven and leave the cake there, with the oven door open ajar, overnight. The morning after, the cake will be cool off and will have a marvelous top, without any cracks. I cut up my cheesecake in portion size and keep it in the freezer. Enjoy this very easy cake.
24 ounces cream cheese, softened
1 cup ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs 3 egg yolks
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.
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 springform pan.
Bake at 400F for 15 minutes, and then lower the oven temperature to 275 degrees F.
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.
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