RICOTTA CHEESECAKE-LOW CARB
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
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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Amelia Santora
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I think I would have preferred a lighter texture. The almond flour crust was also a bit too crumbly. Overall, I thought this cheesecake was just okay.
Alaivasa Iolama
[email protected]I've made this cheesecake several times now, and it's always a hit. It's so easy to make and always turns out perfectly. I love the creamy texture and the hint of lemon. I also appreciate that it's low-carb, so I can enjoy it without feeling guilty.
Aseel Almahjwb
[email protected]This cheesecake is amazing! It's so creamy and delicious, and the almond flour crust is the perfect complement. I love that it's low-carb too, so I can indulge without guilt. I'll definitely be making this again and again.
Hussnain Jani
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cheesecake was absolutely delicious. The ricotta cheese made it so light and fluffy, and the almond flour crust was a great alternative to traditional crusts. I highly
Mukarram Shah
[email protected]This cheesecake was a hit with my family and friends! Everyone loved the creamy texture and the hint of lemon. I also appreciated how easy it was to make - I was able to whip it up in no time. I'll definitely be making this again for special occasion
Shagor
[email protected]I've tried many low-carb cheesecakes, but this one is by far the best. The ricotta cheese makes it so light and fluffy, and the almond flour crust is the perfect complement. I also love that it's so easy to make - I had it in the oven in less than 30
Mh Mahdi2
[email protected]This cheesecake was easy to make and turned out beautifully. The texture was smooth and creamy, and the flavor was perfectly balanced. I loved the combination of the ricotta and cream cheese, and the almond flour crust was a great alternative to trad
Abdullah Bangash555
[email protected]I followed the recipe exactly and my cheesecake turned out great! It was creamy and delicious, and the crust was perfect. I would definitely recommend this recipe to anyone looking for a low-carb cheesecake.
Ruth Masaiti
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I think I would have preferred a lighter texture. The almond flour crust was also a bit too crumbly. Overall, I thought this cheesecake was just okay.
Khan Zihad
[email protected]I've made this cheesecake several times now, and it's always a hit. It's so easy to make and always turns out perfectly. I love the creamy texture and the hint of lemon. I also appreciate that it's low-carb, so I can enjoy it without feeling guilty.
Apryl Tanner
[email protected]This cheesecake is amazing! It's so creamy and delicious, and the almond flour crust is the perfect complement. I love that it's low-carb too, so I can indulge without guilt. I'll definitely be making this again and again.
Recommendations 2.0
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cheesecake was absolutely delicious. The ricotta cheese made it so light and fluffy, and the almond flour crust was a great alternative to traditional crusts. I highly
Rahuf
[email protected]This cheesecake was a hit with my family and friends! Everyone loved the creamy texture and the hint of lemon. I also appreciated how easy it was to make - I was able to whip it up in no time. I'll definitely be making this again for special occasion
Ajab Khan
[email protected]I've tried many low-carb cheesecakes, but this one is by far the best. The ricotta cheese makes it so light and fluffy, and the almond flour crust is the perfect complement. I also love that it's so easy to make - I had it in the oven in less than 30
HM Eousuf
[email protected]This low-carb ricotta cheesecake was a delightful surprise! The texture was smooth and creamy, and the flavor was perfectly balanced. I loved the combination of the ricotta and cream cheese, and the almond flour crust was a great alternative to tradi