Cheesecake

chefsma said:

How do you keep low carb cheesecake from falling?

My recipe is 5 eggs, 32 oz ricotta, 16 oz cream cheese 1
cup splenda and 2 T lemon juice. I bake it at 350 for
about an hour, sometimes a little longer. It rises great,
even with the top of the pan, but it falls while cooling.

Any hints or tips?

Is that a bad thing? I made a quiche last week and ate some
of it while it was still puffy and souffle-like. It was a
lot better later, after it had cooled a bit and fallen.

Best regards, Bob

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Quoted message said:

How do you keep low carb cheesecake from falling?

My recipe is 5 eggs, 32 oz ricotta, 16 oz cream cheese 1
cup splenda and 2

T

Quoted message said:

lemon juice. I bake it at 350 for about an hour, sometimes
a little

longer.

Quoted message said:

It rises great, even with the top of the pan, but it falls
while cooling.

Any hints or tips?

Sure follow this: Don't forget to let it cool in the oven.

Dimitri

Italian Ricotta Cheesecake Atkins Kitchen

Baking in a water bath gives this cheesecake a creamy
texture and ensures even cooking. Simply place a large
roasting pan in the center rack of the oven, put the
cheesecake pan in the center and fill with enough hot water
to come at least halfway up the sides of the pan.

Crust: 1 1/2 cups finely ground walnuts or pecans 2
tablespoons melted butter
1/2 teaspoon cinnamon

Filling: 2 pounds whole milk ricotta cheese 4 ounces cream
cheese, softened 4 eggs 1 1/2 cups granular sugar
substitute (such as Splenda®) 3 tablespoons Atkins Bake
Mix 1 tablespoon vanilla extract 2 teaspoons grated lemon
rind metric

2. Heat oven to 350°F. Line the outside of an 8-inch
springform pan with a double layer of aluminum foil.
Combine crust ingredients; pat onto bottom and sides of
pan. Bake 10-12 minutes until golden; cool on wire rack.
3. In a food processor fitted with a metal blade, process
ricotta until very smooth. Add cream cheese; process
until smooth. Add eggs, one at a time, processing until
incorporated. Add sugar substitute, bake mix, extract and
lemon rind. Process until smooth, scraping down sides as
needed. Pour filling into cooled crust; smooth top.
4. Bake cheesecake in a water bath 1 hour until puffed and
golden and a toothpick inserted 1-inch from center comes
out clean. Cool in oven 30 minutes. Remove from oven,
cool to room temperature on a wire rack, then refrigerate
until well chilled.