GUILT-FREE CRUSTLESS RICOTTA CHEESECAKE
I really love cheesecake. But I can't stand the calories in most of them, so here's a lighter version. It's very easy to make, no-bake and the best part.. It's diet proof. I hope you like it, please tell me what you think! NOTES: - You can make it on a pre-baked crust. - It's nice to serve it with some berries or berry jam, that's up to you. - You can use whole products and/or sugar if you really don't mind, but the idea was to make it lighter and healthier :) Enjoy!
Provided by cande
Categories Cheesecake
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve gelatin in water and heat until it's completely dissolved.
- In a bowl, combine all the other ingredients: ricotta, cream, white cheese, honey, artificial sweetener.
- Mix them: if you do like the texture of ricotta, just mix it well with a spoon or spatula. If you don't, use an electric mixer to soften the ricotta and remove all possible lumps.
- Add the dissolved jello to the mixture and stir well.
- Pour mixture in a glass container and refrigerate until set. (it takes around 3 hours, counted as cooking time).
Nutrition Facts : Calories 35.9, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.9, Sodium 31.1, Carbohydrate 6.1, Sugar 5.4, Protein 2
NO CRUST RICOTTA CHEESECAKE
This is an especially simple cheesecake because it has no crust at all. It is made with ricotta cheese, according to a traditional Italian recipe, and it's lighter and fluffier than New York Cheesecake.
Provided by Olha7397
Categories Cheesecake
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. Coat the inside of a 9-inch springform pan with cooking spray.
- Place the ricotta cheese in a strainer set over a bowl and let stand for 15 minutes, stirring occasionally, to drain off excess moisture.
- Place the egg whites in a large mixing bowl and beat on high speed with an electric mixer fitted with a whisk attachment until the whites just hold stiff peaks. Do not overwhip. The whites should look smooth, not grainy.
- Combine the egg yolks and granulated sugar in another large mixing bowl and beat on high speed until pale yellow, about 5 minutes. Stir in the ricotta, vanilla, lemon zest, cinnamon, and nutmeg until just combined. Fold the egg whites into the ricotta mixture with a rubber spatula. Place the prepared springform pan on a baking sheet and pour in the filling.
- Bake the cheesecake until it is deep golden brown and pulling away from the sides of the pan, about 1 hour and 20 minutes. As soon as the cake is out of the oven, run a sharp paring knife around the edge of the pan to separate the cheesecake from the sides of the pan. Transfer the pan to a wire rack and let the cheesecake cool completely. Cover it with plastic wrap and refrigerate it until serving, at least 6 hour and up to 1 day.
- Before serving, remove the sides of the pan and dust with confectioners' sugar. Makes 8 to 10 servings.
- Mom's Big Book of Baking.
Nutrition Facts : Calories 306.9, Fat 17.4, SaturatedFat 10, Cholesterol 193.7, Sodium 142.9, Carbohydrate 20.5, Fiber 0.1, Sugar 17.2, Protein 16.7
RICOTTA CHEESECAKE
Ricotta cheesecake has a delicate texture and many times it is best to serve the cake from the baking pan. Make sure the cake is well chilled before serving it either at room temperature or slightly chilled. Slice into even wedges and either sprinkle it with a dash of liqueur or serve it with fresh fruit.
Provided by Tonkcats
Categories Cheesecake
Yield 1 9inch cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes.
- Grease the bottom and sides of 9-inch spring-form pan.
- Pour in mixture and bake in preheated oven for 1 hour and 5 minutes.
- Turn off oven and allow pan to remain in the oven for 1 more hour.
- Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.
Nutrition Facts : Calories 802.2, Fat 54.7, SaturatedFat 33.4, Cholesterol 281.5, Sodium 374.9, Carbohydrate 62.5, Fiber 0.2, Sugar 50.8, Protein 17.7
GUILT FREE CHEESECAKE
Make and share this Guilt Free Cheesecake recipe from Food.com.
Provided by Hungry Happy Family
Categories Cheesecake
Time 1h8m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven 350 F.
- Use hand mixer.
- Large mixing bowl beat cream cheese until fluffy.
- add artificial sweetener, sour cream, vanilla and lemon zest mix for 3 mins.
- Add eggs and mix for 1 minute.
- Pour filling in a lightly greased pie pan or 9 springform pan.
- Bake for 50-55 minutes or until lightly brown.
- Cool for an 1 to 2 hours and chill for 4 hours.
- Enjoy the Guilt Free Cheesecake -- .
Nutrition Facts : Calories 347.1, Fat 33.4, SaturatedFat 18.3, Cholesterol 191.7, Sodium 316.7, Carbohydrate 4, Sugar 3.2, Protein 8.4
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