Low Carb "Stella Style" Cheesecake Minis

By aerin8

http://www.pinterest.com/pin/541557923913445473/

Recipe courtesy George Stella

Ingredients

• Cooking oil spray
• 16 ounces cream cheese, softened
• 2 cups ricotta cheese; may use another 16 ounces cream cheese
• 2 whole large eggs
• 1 large egg yolk
• 1 cup sugar substitute
• 1 ⁄2 cup half and half cream
• 1 tablespoon vanilla extract
• 1 tablespoon fresh lemon juice
• SPECIAL EQUIPMENT: food processor and eight 6 ounce Pyrex glass baking dishes (May use aluminum throw away variety available in the baking isle at grocery stores)

Details

Servings 8
Preparation time 15mins
Cooking time 70mins
Adapted from pinterest.com

Preparation

Step 1

1. Place the rack in the center position and preheat the oven to 350 degrees F. Spray the 8 baking dishes with cooking oil.

2. Make a water bath so the cheesecake cups cook all the way through: Pour about 1 inch of water into a shallow roasting pan big enough to fit the 8 dishes and place it in the oven on the center rack to heat. (Use 2 pans if needed.)

3. Add all the ingredients into a food processor and blend on medium speed for just a minute until smooth. Use a rubber spatula and scrape batter into a large measuring cup.

4. Using the measuring cup pour equal amounts of the batter into each of the 8 dishes, filling them only about 3⁄4 full. (If there isn’t enough batter just make 1 less, it happens!)

5. Place the filled cups in the preheated water bath and bake for about 55 minutes or until cheesecakes are golden brown on top. Remove from the oven and the water bath and let cool on the counter for 30 minutes followed by 3 hours in the refrigerator

George’s Tips:
For light and fluffy “souffle” cheesecakes like the ones in the picture, simply add 2 more eggs!

calories 318/fat 27g/protein 14g/fiber 0g /net carbs 5

See MORE of my Recipes on Pinterest--->
http://www.pinterest.com/thegeorgestella/low-carb/