Italian Ricotta Cheesecake
Recipe from Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Italian Ricotta Cheesecake

by 8  people

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Servings: 10
Prep Time: 1 hr
Total Time: 2 hrs
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  • 1 1/2  cups 
    finely ground walnuts or pecans
  • 2   tablespoons 
    unsalted butter, melted
  • 1/2  teaspoon 
    ground cinnamon
  • 32   ounces 
    whole-milk ricotta cheese
  • 4   ounces 
    cream cheese, softened
  • 4   
    large eggs
  • 1 1/2  cups 
    granular sugar substitute (sucralose)
  • 3   tablespoons 
    soy flour
  • 1   tablespoon 
    vanilla extract
  • 2   teaspoons 
    lemon zest
Heat oven to 350 degrees F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine ground nuts, butter, and cinnamon; pat onto bottom and sides of pan. Bake until golden, 10-12 minutes; cool on a wire rack.
In a food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, soy flour, vanilla, and lemon zest. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
Bake cheesecake in a water bath until puffed and golden and a toothpick inserted 1 inch from center comes out clean, about 1 hour. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate. When well chilled, remove from springform pan, cut into wedges and serve.
Nutrition information
Per Serving: cal. (kcal) 349, Fat, total (g) 28, fiber (g) 1, pro. (g) 16, Percent Daily Values are based on a 2,000 calorie diet
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