Ricotta Cheesecake-Low Carb Recipe
Overview:
Indulge in the delightful flavors of our Ricotta Cheesecake-Low Carb recipe. This dessert is a perfect blend of creamy ricotta and cream cheese, enriched with a hint of vanilla and zest of lemon, all nestled in a nutty crust. With its low-carb profile, it’s a guilt-free treat that will satisfy your sweet cravings without compromising your dietary goals. Let’s dive into the details of crafting this decadent delight!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 cup | Ground walnuts |
| 2 cups | Pecans |
| 1/2 cup | Butter |
| 2 tsp | Ground cinnamon |
| 4 cups | Ricotta cheese |
| 4 oz | Cream cheese |
| 4 | Eggs |
| 1 1/2 cup | Splenda sugar substitute |
| 3 tbsp | Flour |
| 1 tsp | Vanilla extract |
| 2 | Lemons (zest) |
Instructions:
- Preparation:
- Preheat your oven to 350°F (175°C).
- Line the outside of an 8-inch springform pan with aluminum foil.
- Prepare the Crust:
- In a mixing bowl, combine the ground walnuts, pecans, melted butter, and ground cinnamon until well mixed.
- Press the mixture firmly onto the bottom and up the sides of the prepared springform pan.
- Bake the crust in the preheated oven for about 12 minutes until lightly golden.
- Once baked, allow the crust to cool on a wire rack while you prepare the filling.
- Prepare the Filling:
- In a food processor or blender, blend the ricotta cheese and cream cheese until smooth and creamy.
- Add the eggs, one at a time, blending well after each addition.
- Incorporate the Splenda sugar substitute, flour, vanilla extract, and lemon zest into the cheese mixture.
- Blend the ingredients until smooth and well combined.
- Assemble and Bake:
- Pour the prepared filling into the cooled crust, spreading it evenly.
- Place the springform pan in a larger roasting pan filled halfway with boiling water. This water bath will help prevent cracks on the surface of the cheesecake.
- Bake the cheesecake in the water bath for about 1 hour, or until the edges are set but the center still jiggles slightly.
- Cooling and Chilling:
- Once baked, turn off the oven and let the cheesecake cool inside for 30 minutes.
- Afterward, remove the cheesecake from the oven and carefully transfer it to a wire rack to cool completely.
- Once cooled, refrigerate the cheesecake for several hours or overnight to allow it to set and chill thoroughly.
- Serving:
- Before serving, carefully remove the sides of the springform pan.
- Slice the chilled cheesecake into portions and serve garnished with fresh berries or a dollop of whipped cream if desired.
Nutritional Information (per serving):
- Calories: 457.9
- Fat: 34.7g
- Saturated Fat: 15.7g
- Cholesterol: 174.3mg
- Sodium: 202.5mg
- Carbohydrates: 18.7g
- Fiber: 1.2g
- Sugar: 10.1g
- Protein: 19.4g
Recipe Notes:
- To ensure a smooth and creamy texture, make sure all the ingredients, especially the cheeses, are at room temperature before blending.
- For a richer flavor, you can add a splash of lemon juice to the filling along with the zest.
- If you prefer a sweeter cheesecake, you can adjust the amount of sugar substitute according to your taste preferences.
- When baking the cheesecake, be cautious not to overbake it. The center should still have a slight jiggle when it’s done baking.
- For a festive touch, you can sprinkle some ground cinnamon or nutmeg on top of the cheesecake before serving.
- Store any leftover cheesecake covered in the refrigerator for up to several days for maximum freshness.
Indulge in the lusciousness of this Ricotta Cheesecake-Low Carb recipe, perfect for any occasion or simply as a delightful treat to enjoy with your loved ones. 🍰✨
