RICOTTA CHEESECAKE-LOW CARB
Make and share this Ricotta Cheesecake-Low Carb recipe from Food.com.
Provided by chia2160
Categories Cheesecake
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 350. line the outside of an 8" springform pan with tin foil. combine crust ingredients, press onto bottom and up sides of the pan. bake 12 minutes, cool on a wire rack.
- meanwhile in a processor or blender mix ricotta and cream cheese until smooth.
- add eggs, one at a time, blend.
- add remaining ingredients, blend until well mixed.
- pour into crust.
- bake in a roasting pan filled half way with boiling water for 1 hour.
- cool in oven 30 minutes then remove to wire rack and cool.
- place in refrigerator to chill.
Nutrition Facts : Calories 457.9, Fat 34.7, SaturatedFat 15.7, Cholesterol 174.3, Sodium 202.5, Carbohydrate 18.7, Fiber 1.2, Sugar 10.1, Protein 19.4
LOW CARB RICOTTA "CHEESECAKE"
Make and share this Low Carb Ricotta "cheesecake" recipe from Food.com.
Provided by nickigee
Categories Cheesecake
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Add splenda, lemon extract, vanilla extract and freshly grated lemon rind to ricotta cheese and mix well. Add eggs, beat well, pour into two sprayed custard cup, bake at 325 until done(about 15 minutes). Serve warm or chilled, with sugar-free whipped cream. Enjoy!
Nutrition Facts : Calories 407, Fat 28.9, SaturatedFat 16.9, Cholesterol 305.6, Sodium 225, Carbohydrate 8.7, Sugar 3.4, Protein 27.1
LOW CARB NEW YORK RICOTTA CHEESECAKE
I found this recipe at Obesity Help. The recipe was posted by mehelga. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Cheesecake
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
- In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
- In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
- Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
- Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.
Nutrition Facts : Calories 572.2, Fat 43.1, SaturatedFat 26.3, Cholesterol 252.8, Sodium 309.4, Carbohydrate 32.8, Sugar 26.1, Protein 13.7
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