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.
Servings:
10 servings
Prep Time:
1 hr
Total Time:
2 hrs
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Ingredients
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1 1/2 Cupsfinely ground walnuts or pecanssee savings
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2 Tablespoonsunsalted butter, meltedsee savings
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1/2 Teaspoonground cinnamonsee savings
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32 Ounce-weightwhole-milk ricotta cheesesee savings
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4 Ounce-weightcream cheese, softenedsee savings
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4large eggssee savings
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1 1/2 Cupsgranular sugar substitute (sucralose)see savings
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3 Tablespoonssoy floursee savings
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1 Tablespoonvanilla extractsee savings
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2 Teaspoonslemon zestsee savings
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Directions
1.
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.
2.
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.
3.
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: Net Carbs: 9 grams, Fiber: 1.0 grams, Protein: 15.7 grams, Fat: 27.9 grams, Calories: 349.
Percent Daily Values are based on a 2,000 calorie diet
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