Tuesday, September 5, 2017

Low-Carb Ricotta Cheesecake, gluten free

First I want to say this cheesecake is a total addiction, be warned. I make this with erythritol, which works very well with this recipe. This is a crustless cheesecake, but though it calls for a springform pan, I just used a buttered casserole dish. I adopted this from Food Network, but made some yummy changes for a more ricotta Italian flavor. This is very sweet, you can reduce the sweetener or use stevia. The erythritol makes an amazing crust on top of the cheesecake.

As with all cheesecakes, this has a long cooking and cooling time, be sure you read teh directions through once before starting.




Low-Carb Ricotta Cheesecake

https://untilthethinladysings.blogspot.com/2017/09/lchf-ricotta-cake.html


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16 ounce organic cream cheese, softened
15 ounces whole milk ricotta cheese, processed in food processor, 1 minute
1/2 cup sour cream
1 - 1 1/2 cup erythritol, depending on sweetness
1/3 cup heavy cream
1 Tablespoon vanilla extract
1/4 teaspoon lemon extract
2 eggs
3 egg yolk, in addition
pinch celtic sea salt
butter for greasing springform pan or casserole dish, 8-9 inches
roasting pan, shallow but big enough to fit cheesecake pan in.

Preheat oven to 400˚F. Butter dish and set aside. Pour water up to one inch in roasting pan and set in a middle rack to preheat with oven. Make sure there is not another rack above it so you can easily set in cheesecake pan.

In a large bowl, add cream cheese (softened), ricotta (processed finely as written above), sour cream, and erythritol. Using a mixer, blend together on low speed for about one minute until well blended.

In a separate bowl, mix heavy cream, vanilla, lemon extract, eggs, and egg yolks, and salt with a fork or wire whisk until blended.

Slowly pour egg mixture into cheese mixture while beating with a mixer medium speed until just blended, don't over-mix.

Pour batter into greased pan. Place the cheesecake pan into heated roasting pan and bake for 15 minutes. The, lower the oven to 275˚F and continue baking for 1 hour and a half or longer (My oven took 1 hour 45 minutes additional) until top is light golden brown and the edges start pulling away from sides. Turn off oven when finished cooking and leave it in oven to cool for 3 more hours so it does not crack or fall. Then remove cake and refrigerate until chilled before serving. Keep in refrigerator.