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 the directions through once before starting.

Low-Carb Ricotta Cheesecake


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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.

Thursday, April 6, 2017

Instant Pot Chorizo Custards

So easy and yummy in the Instant Pot! Recipe on my other blog ... click here! Thank you!
Apparently, Google doesn't like bloggers to double post.

Wednesday, March 22, 2017

Spinach & Cheese Quiche

Spinach & Cheese Quiche

This is my favorite quiche.  The crust is amazing... I pulled a twist on Elana's wonderful savory crust recipe from her first cookbook... using bacon grease... mmm.

Alternate version: I have also made this quiche with leftovers from a whole chicken baked with vegetables (ex: onions, garlic, green beans, and mushrooms).  Since it was about 3/4 cup, I just added 1/2 cup cream, 6 eggs, s&p, and topped with monterrey jack or swiss cheese. Picture at bottom.

Almond Flour Savory Crust
adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam (buy it!!)

1 1/2 cups blanched almond flour (any kind)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon minced onions, shallots, or scallions
4 Tablespoons bacon grease (from organic pastured animals), butter, or coconut oil
+ a little extra for greasing a 9 inch tart pan.
1 tablespoon water

Preheat the oven to 350 degrees. Melt in a small saucepan on very low heat your bacon grease, butter, or coconut oil (if needed) until just melted, then remove from stove top.
In a large bowl, combine the almond flour, salt, onions, and baking soda. Add the grease and water and mix together. Press the dough into a greased 9-inch or 10-inch tart pan.
Bake for 7 - 10 minutes until golden brown. Remove and let cool.

Spinach Filling:

1-2 Tablespoons organic grass fed butter
small onion, chopped
2-3 large garlic cloves, minced or diced
1/2 bag of frozen organic spinach, cooked to instructions OR fresh, cooked equalling about 5-6 oz.
7 eggs
1/2 cup cream
about 6 ounces sliced or shredded swiss cheese

Saute the onions and garlic into the butter until translucent. Add to a bowl with eggs, spinach, and cream and mix well.  Add salt and pepper, to taste.  Pour into baked crust and top with cheese.  Bake at 350˚F until browned slightly and just set in the middle, around 25 - 35 minutes.  Be careful not to over-cook it and dry it out. Let sit 5 minutes, then serve or refrigerate until later and heat up to serve.  Slice like a pie.. but loosen the crust from the sides with a knife before using a spatula to remove slice.

Leftover Quiche (alternate version in notes)