Vanilla Ricotta Cheesecake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 cup My local blend baking mix
  • 1 tbsp Vanilla extract

• Dairy

  • 4 tbsp Butter
  • 2 packs Cream cheese
  • 2 cups Ricotta cheese

• Other

  • 2 T. THM gentle sweet or (my recipe to make your own
  • 3/4 cup Thm gentle sweet or (or my copycat recipe

Found on joyfilledeats.com

Description

Ingredients

• 1 cup of my local blend baking mix
• 4 T. melted butter
• 2 T. THM gentle sweet or (my recipe to make your own)
• 2 cups of ricotta cheese
• 2 packs of cream cheese, softened
• 4 eggs
• 1 T. vanilla extract
• 3/4 cup THM gentle sweet or (or my copycat recipe)

Directions

• Preheat oven to 350. Wrap a springform pan with three layers of aluminum foil. You are going to bake this is a water bath so this protects the crust from getting wet.
• Mix crust ingredients until crumbly. Press into the bottom of the springform pan. Bake for 12 minutes until golden brown around the edges.
• Meanwhile, in a food processor or with an electric mixer mix the ricotta cheese until smooth. Add the cream cheese and mix again until combined. Add the eggs, vanilla, and sweetener. Process until smooth. You will probably need to scrap down the sides of the bowl a few times.
• When the crust is done grease the sides of the pan with a pat of butter on a fork. Dont touch it to the crust. This will help the cheesecake release from the pan easier. Pour the cheese mixture on top of the crust.
• Put the entire pan into a larger pan. Pour hot water into the larger, outside pan. Bake at 350 for 1 hour 20 minutes or until the center of the cheesecake only jiggles slightly. Cool to room temperature and then refrigerate for at least a couple hours before serving. To serve run a knife around the edges of the pan and then release the spring mechanism to remove the outside of the pan.