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Italian Ricotta Cheesecake


Atkins Italian Ricotta Cheesecake
8.3g
Net Carbs
Prep Time: 60 Minutes
Style: Italian
Cook Time: 60 Minutes
Phase: Phase 2

15.7g

Protein

27.9g

Fat

1g

Fiber

349

Calories

calculator How are Net Carbs Calculated?

INGREDIENTS

  • 1.5 cup chopped English Walnuts
  • 2 tbsp Unsalted Butter Stick
  • 0.5 tsp Cinnamon
  • 32 oz Ricotta Cheese (Whole Milk)
  • 4 oz Cream Cheese
  • 4 large Egg (Whole)
  • 1.5 cup Sucralose Based Sweetener (Sugar Substitute)
  • 3 Tbsp Whole Grain Soy Flour
  • 1 tbsp Vanilla Extract
  • 2 tsp Lemon Peel

DIRECTIONS

  1. Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine ground nuts, butter, and cinnamon; pat onto bottom and sides of pan. Bake until golden, 10-12 minutes; cool on a wire rack.
  2. 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. 
  3. 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.

How to Calculate Net Carbs

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fibre and sugar alcohols (also known as polyols) from the total grams of carbohydrates in whole foods. This reflects the idea that fibre and sugar alcohols minimally impacts blood sugar levels at the doses present in the products.

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