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
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George Kamma
k_george65@gmail.comI was really excited to try this cheesecake, but it was a bit of a let down. The crust was too thick and the filling was too dense.
Mahamad Abdulahi
a_m@hotmail.co.ukThis cheesecake was amazing! The crust was perfectly crispy and the filling was smooth and creamy. I will definitely be making this again.
Man Man
m.m@gmail.comI've made this cheesecake several times now and it's always a hit! It's so creamy and delicious. I love that it's low-carb so I can indulge without guilt.
Orji Lotanna
o@gmail.comThis cheesecake was a bit disappointing. The texture was grainy and the flavor was bland.
Raees Raja
r_raees@yahoo.comI'm so glad I found this recipe! This cheesecake is delicious and it's so easy to make. I'll definitely be making it again and again.
Ty Davis
ty_d82@gmail.comThis cheesecake was a bit too sweet for my taste. I think I'll use less sweetener next time.
ADEKOLA ADEOLA
adeola.adekola49@hotmail.co.ukI love that this cheesecake is low-carb and still tastes amazing! It's the perfect dessert for anyone on a diet.
Mouataz benjalloune
benjalloune_mouataz@hotmail.co.ukThis cheesecake was easy to make and turned out great! I'll definitely be making it again.
Nkeletseng Weed
nkeletsengw@aol.comI'm not a huge fan of ricotta cheese, but this cheesecake was surprisingly good! The almond flour crust was a nice touch.
Latrice Coleman
latricecoleman@hotmail.frThis cheesecake was a bit bland for me. I think I'll add some lemon zest next time.
Tahir Magsi
tahirm@gmail.comI followed the recipe exactly and my cheesecake turned out perfect! It was the star of my dinner party.
Parvez Roghani
roghani97@hotmail.frThis cheesecake was a bit too dense for my taste, but the flavor was good.
Opare Emma
opare_emma80@hotmail.comI've made this cheesecake several times now and it's always a hit! It's so easy to make and the ingredients are all easily accessible.
Khethokthula Sphe
sphe-k@gmail.comThis low-carb ricotta cheesecake was a delightful surprise! The texture was smooth and creamy, and the flavor was rich and satisfying. I especially appreciated the fact that it was not overly sweet.