About the Recipe
Ingredients
2 ½ c. Cream Cheese, room temp.
5 Eggs
1 c. Ricotta Cheese, thick part
½ Tbsp. – 1 ½ Tbsp. Monk Fruit Sweetener or like (optional)
Preparation
In a mixing bowl add Cream Cheese and blend with an electric mixer
Add Eggs one at a time and blend in between
Add Ricotta Cheese and Sweetener beat well
Scrape bowl with spatula beat one more time
Pour into a parchment paper lined 9in. spring form pan
Bake 325° oven for 1 hour 5 minutes
Shut oven off and leave in oven without opening door for 60 minutes
Remove from oven and place on a rack, cake will still be warm
Remove sides of pan
Pull parchment paper down to expose sides
Let sit 10-15 minutes and remove bottom of the pan
Move to plate and remove parchment paper
Once cold, wrap with plastic wrap and place in fridge overnight
Cut and serve next day or cut and store in sealed container in fridge or freezer