Best 4 Low Carb Ricotta Cheesecake Recipes
Are you searching for a luscious, satisfying dessert that won't derail your low-carb lifestyle? Look no further! Indulge in the delectable flavors of a "low-carb ricotta cheesecake". This delightful recipe strikes the perfect balance between richness and health consciousness. Prepare to tantalize your taste buds with a creamy, dreamy filling nestled within a tender, low-carb crust. Embark on a culinary journey that unveils the secrets of creating a guilt-free cheesecake masterpiece, leaving you feeling satisfied and energized.
Check out the recipes below so you can choose the best recipe for yourself!
LOW-CARB RICOTTA CHEESECAKE
Crustless ricotta cheesecake made with Splenda® sweetener created by a low-carber who just had to have dessert once in a while.
Provided by PC2801
Categories Desserts Cakes Cheesecake Recipes
Time 5h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Wrap the outside of a 9 1/2-inch springform pan with foil to prevent water seeping in while baking.
- Beat eggs in a bowl using an electric mixer until light and doubled in volume. Add sucralose sweetener and mix on medium speed to combine. Beat in ricotta cheese until well combined. Reduce speed to medium-low, add cream cheese, and mix well. Blend in sour cream, lemon juice, and vanilla extract.
- Pour batter into the prepared pan; lower pan into a larger baking dish filled with 2 inches of hot water.
- Carefully transfer to the preheated oven and bake for 90 minutes. Turn oven off; do not open the door. Leave cheesecake in the oven for 1 hour more.
- Remove from oven and let cool on the counter for 1 hour. Refrigerate until thoroughly chilled, at least 2 hours.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 5.8 g, Cholesterol 174.3 mg, Fat 27.7 g, Protein 13.7 g, SaturatedFat 16.6 g, Sodium 271.3 mg, Sugar 0.7 g
LOW CARB NEW YORK RICOTTA CHEESECAKE
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.
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
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
Tips:
- Use a food processor to make the crust. This will help you get a fine, even crumb.
- Press the crust firmly into the bottom of the springform pan. This will help to prevent it from cracking when you bake it.
- Bake the crust for 10-12 minutes, or until it is golden brown. This will help to set the crust and prevent it from becoming soggy.
- Let the crust cool completely before adding the filling. This will help to prevent the filling from curdling.
- Use full-fat ricotta cheese for the filling. This will give the cheesecake a rich, creamy texture.
- Add a little lemon zest to the filling for a refreshing flavor.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help the cheesecake to set properly.
Conclusion:
This low-carb ricotta cheesecake is a delicious and satisfying dessert that is perfect for anyone on a low-carb diet. The crust is made with almond flour and coconut flour, and the filling is made with ricotta cheese, cream cheese, and eggs. The cheesecake is baked in a water bath, which helps to prevent it from cracking. The result is a rich, creamy cheesecake that is low in carbs and high in protein.
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