LOW-CARB RICOTTA CHEESECAKE
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
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
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Anamika akter
a@hotmail.co.ukOverall, this is a great recipe for a low-carb cheesecake.
Laraib butt
b@gmail.comThis cheesecake is a bit too rich for my taste, but I still enjoyed it.
PANDA GAMERZ
g.p78@yahoo.comThis cheesecake is a great way to use up leftover ricotta cheese.
John Dorman
d.john@yahoo.comI love the texture of this cheesecake. It's so creamy and smooth.
Rob Hamill
hamill-rob@yahoo.comThis cheesecake is a bit time-consuming to make, but it's definitely worth the effort.
Rylic Heihei
heihei_r@hotmail.comI've made this cheesecake several times and it's always a hit.
AleXander 1990
1990.alexander@yahoo.comThis cheesecake is the perfect dessert for any occasion.
Alireza Husseini
alireza-husseini@yahoo.comI'm not a big fan of cheesecake, but this one was actually pretty good.
BST Tanjil Islam
i.b@hotmail.comThis cheesecake is a must-try for anyone who loves cheesecake and is looking for a healthier option.
Shylah Anderson
anderson_shylah@hotmail.comYum!
jason j gamer
j-g@aol.comOverall, I'm very happy with this recipe. It's a great way to enjoy cheesecake without all the guilt.
daniel gmeinder
d-g5@hotmail.comThis is a great recipe for anyone who is looking for a low-carb cheesecake that is easy to make and delicious.
Dead By Daylight Pro
b_dead@yahoo.comI found the cheesecake to be a bit too sweet, but I was able to reduce the amount of sweetener I used and it turned out perfect.
Error Sans
sans31@yahoo.comThe cheesecake was a bit too dense for my taste, but the flavor was still good.
Itshad Ali shah
a_itshad54@aol.comI love that this cheesecake is made with almond flour instead of traditional flour. It gives it a nice nutty flavor.
Miraj_vai_ Office 07
m.015@hotmail.frThis cheesecake is a great way to satisfy your sweet tooth without derailing your diet.
Yasin Sadat
sadat55@gmail.comI was a bit skeptical about trying a low-carb cheesecake, but I was pleasantly surprised. It was just as good as the regular cheesecake I'm used to.
Ezekiel Balogun
e.b@hotmail.frThis is the best low-carb cheesecake I've ever had. It's so creamy and delicious, I can't believe it's good for me.
Een persoon
persoon@yahoo.comI've made this cheesecake twice now, and it's turned out perfectly both times. It's definitely a keeper!
Isata Kamara
isatakamara@gmail.comThis cheesecake was a hit at my last dinner party! Everyone loved the creamy texture and rich flavor.