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
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Sayeed Sorkar
[email protected]This cheesecake was a bit too tangy for my taste.
Mk786DUA vlogs
[email protected]I'm not a fan of the almond flour crust. I think a graham cracker crust would be better.
Gregory Saunders
[email protected]This cheesecake is a bit expensive to make, but it's worth it for a special occasion.
Ziyanda Zondi
[email protected]I made this cheesecake for my diabetic mother and she loved it! It's a great low-carb dessert option.
Touqeer Noobking
[email protected]This cheesecake is light and fluffy, with a perfect balance of sweetness and tanginess. I highly recommend it!
John Lynch
[email protected]I've been looking for a low-carb cheesecake recipe that actually tastes good. This one is it! Thank you!
Susy Rojas de pas
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to satisfy my sweet tooth.
Nanyonga Martha
[email protected]This recipe is a keeper! I'll definitely be making this cheesecake again and again.
Aschorjo Balok
[email protected]I made this cheesecake for my family and they loved it! They couldn't believe it was low-carb.
Farhan Ahmed Halim
[email protected]This cheesecake is a bit more time-consuming to make than a traditional cheesecake, but it's worth the extra effort. The results are amazing!
Sameer Tharu
[email protected]I'm not a huge fan of ricotta cheese, but I thought I'd give this recipe a try. I'm so glad I did! The ricotta cheese added a nice tanginess to the cheesecake.
Amirali Morawwej
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Sirazul Islam
[email protected]This recipe was easy to follow and the cheesecake turned out beautifully. I loved the combination of ricotta and cream cheese.
Sayedrahman Pothik
[email protected]I was skeptical about how a low-carb cheesecake would taste, but I was pleasantly surprised! It was just as delicious as a traditional cheesecake, but without all the guilt.
FahaD Official
[email protected]This low-carb cheesecake was a hit at my last dinner party! The ricotta cheese gave it a light and fluffy texture, and the almond flour crust was the perfect complement. I'll definitely be making this again.