Italian Ricotta Cheesecake

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.

Recipe from Atkins - Phase 2
Italian Ricotta Cheesecake
SERVINGS
10
PREP TIME
1 hr
TOTAL TIME
2 hrs
Ingredients
  • 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
Related Video
How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

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: 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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