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 the directions through once before starting. Low-Carb Ricotta Cheesecake https://untilthethinladysings.blogspot.com/2017/09/lchf-ricotta-cake.html 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
