New York cheesecake vs regular

Thanks, Wayne, I'm thinking of making a cheesecake using all the dairy items I now have accumulated for the below recipe. Maybe Saturday; tomorrow is my last day of a bunch of PT appointments. Phew!

So many questions, and I have read a lot of the caveats.

DH doesn't like a cheesecake with the graham cracker crust, but I know him too well, he'll eat anything! I don't know what to think of this recipe that uses NO crust.

I was thinking that I'd have to buy a new pan, but I found in my storage room a 9" crappo aluminum springform pan and a 12" beatup bain marie pan that I can set it in -- so it seems that I've been there before. I don't know what difference a 9" springform pan will make with this recipe. A 8x2 round will hold 7 cups; a 9x2 will hold 8 cups, and a 9x3 will hold 12 cups.

Here is the recipe I will use, but will not use Splenda, but will use sugar instead. Any suggestions as to whether I should use less/more sugar?

I found some "OLD" unopened Pam spray, but I do have now an "Olive Oil" spray, so am wondering which to use. Actually I would prefer butter, but would that make a difference to the rise?

This is the recipe I've decided on; I want to use all these ingredients, but I'm wondering, will it be firm, or fluffy? I would guess fluffy, but will fluffy be ok with no crust? Probably so. Thanks for any comments. Anxious-ly, Dee Dee

Low Carb New York Ricotta Cheesecake Recipe courtesy George Stella

Show: Low Carb and Lovin' It Episode: Deceiving Desserts

Prep Time: 30 minutes

Inactive Prep Time: 8 hours

Cook Time: 1 hour 45 minutes

Yield: 12 servings

24 ounces cream cheese, softened

1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)

1/2 cup sour cream

1 1/2 cups sugar substitute (recommended: Splenda)

1/3 cup heavy cream

1 tablespoon no sugar added vanilla extract

1 tablespoon fresh lemon juice

2 eggs

3 egg yolks

Special Equipment: 1 (8-inch) springform cake pan

Preheat oven to 400 degrees F.

Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

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. Place pan into the heated water bath. Bake 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. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.