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New York Style Cheese Cake


         Author by George stella




 •Vegetable oil spray

•24 ounce cream cheese softened

•1 cup extra-fine ricotta cheese (use food processor to smooth)

•¾ teaspoon pure EZ-Sweetz (36 servings)

•1 tablespoon pure vanilla extract

•1 tablespoon fresh lemon juice

•2 large eggs

•3 large eggs




     Place the oven rack in the center position and preheat to 400oF. Spray an 8 inch spring form pan with vegetable oil spray. Wrap the entire outside of the spring form pan in aluminum foil to prevent any water from seeping into the cake.

   Make a water bath so the top of the cheesecake won’t split as it bakes; pour about 1 inch hot water into a shallow roasting pan big enough to hold the cake pan and place it on the center rack of the oven to heat.

   With an electric mixer on low speed, beat the cream cheese, ricotta, and EZ-Sweetz for about 1 minute, until well blended

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

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

   Lower the oven temperature to 325oF. Continue bake for about 1 ½ hours, until the top is a light golden brown and the cake is pulling away from the sides of the pan. Remove from oven and let cool on counter for 1 hour, and then refrigerate at least 8 hours before slicing to serve.




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