Low Carb & Sugar-Free Cheese Cake with Caramel
1 pound cream cheese, softened
1 pound ricotta cheese
2-1/2 cups Splenda
4 extra large eggs, slightly beaten
1 teaspoon vanilla
3 tablespoons flour
2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/2 cup butter, melted
2 cups sour cream
1 cup sour cream
3 tablespoons Splenda
1 tablespoon caramel syrup, sugar free
Blend cream cheese and ricotta cheese in a large mixing bowl. Gradually cream in sugar, add eggs and beat well until smooth. Stir in vanilla, flour, cornstarch, and lemon juice. Add butter and mix until smooth; blend in sour cream.
Bake in a greased springform pan for 1 hour in a 325 degree oven. After baking 1 hour, turn oven off and leave in oven for 2 hours. Remove from oven and spread topping over cheesecake. Bake in a preheated 425 degree oven for 5 minutes. Cool; then refrigerate 8 hours or overnight before serving. Before serving drizzle with sugar free caramel syrup.
OPTIONS- add a sugar free cookie crust on the bottom; crumble sugar free cookies over top of cheese cake for garnish. Add 1/2 cup cocoa to cheesecake for chocolate lovers.