Best Low Carb Ricotta Cheesecake Recipes

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LOW CARB NEW YORK RICOTTA CHEESECAKE



Low Carb New York Ricotta Cheesecake image

Provided by Food Network

Categories     dessert

Time 10h15m

Yield 12 servings

Number Of Ingredients 9

24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Steps:

  • Preheat oven to 400 degrees F.
  • Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
  • In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
  • In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
  • Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
  • Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

LOW-CARB RICOTTA CHEESECAKE



Low-Carb Ricotta Cheesecake image

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

4 eggs
⅔ cup granular sucralose sweetener (such as Splenda®)
1 (15 ounce) container ricotta cheese
2 (8 ounce) packages cream cheese, softened
4 tablespoons sour cream
2 tablespoons lemon juice
2 teaspoons vanilla extract

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

LOW CARB NEW YORK RICOTTA CHEESECAKE



Low Carb New York Ricotta Cheesecake image

I found this recipe at Obesity Help. The recipe was posted by mehelga. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Cheesecake

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 9

24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (Splenda recommended)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks

Steps:

  • Preheat oven to 400 degrees F.
  • Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
  • In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
  • In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
  • Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
  • Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

Nutrition Facts : Calories 572.2, Fat 43.1, SaturatedFat 26.3, Cholesterol 252.8, Sodium 309.4, Carbohydrate 32.8, Sugar 26.1, Protein 13.7

LOW CARB RICOTTA "CHEESECAKE"



Low Carb Ricotta

Make and share this Low Carb Ricotta "cheesecake" recipe from Food.com.

Provided by nickigee

Categories     Cheesecake

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 1/2 cups ricotta cheese
2 eggs
lemon extract
3 drops vanilla extract
6 (1 g) packets sugar substitute
fresh lemon rind

Steps:

  • Add splenda, lemon extract, vanilla extract and freshly grated lemon rind to ricotta cheese and mix well. Add eggs, beat well, pour into two sprayed custard cup, bake at 325 until done(about 15 minutes). Serve warm or chilled, with sugar-free whipped cream. Enjoy!

Nutrition Facts : Calories 407, Fat 28.9, SaturatedFat 16.9, Cholesterol 305.6, Sodium 225, Carbohydrate 8.7, Sugar 3.4, Protein 27.1

RICOTTA CHEESECAKE-LOW CARB



Ricotta Cheesecake-Low Carb image

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

1 1/2 cups ground walnuts or 1 1/2 cups pecans
2 tablespoons melted butter
1/2 teaspoon ground cinnamon
2 lbs ricotta cheese
4 ounces cream cheese, softened
4 eggs
1 1/2 cups Splenda sugar substitute
3 tablespoons flour
1 tablespoon vanilla extract
2 tablespoons lemons, zest of

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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