Italian Ricotta Cheesecake
8.3g
Net Carbs
17.0g
Protein
31.9g
Fat
1.5g
Fiber
387
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 4 ounces Cream Cheese
- 1 1/2 cups Sucralose Based Sweetener (Sugar Substitute)
- 2 teaspoons Lemon Zest
- 2 tablespoons Unsalted Butter Stick
- 32 ounces Ricotta Cheese (Whole Milk)
- 1 tablespoon Vanilla Extract
- 1 1/2 cups chopped English Walnuts
- 3 tablespoons Whole Grain Soy Flour
- 4 large Eggs (Whole)
- 1/2 teaspoon Cinnamon
Directions:
- Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil.
- Grind the nuts in a food processor until very fine. Add the butter and cinnamon pulsing until well mixed and clumpy. Pat mixture onto the bottom and sides of the pan. Bake until golden, 10-12 minutes; cool on a wire rack.
- In a food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, soy flour, vanilla and 2 tsp lemon zest. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
- Bake cheesecake in a water bath until puffed and golden and a toothpick inserted 1 inch from center comes out clean, about 1 hour. Cool in oven for 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate. When well chilled, remove from springform pan, cut into wedges and serve.
