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Italian Ricotta Cheesecake Recipe


Atkins Italian Ricotta Cheesecake
8.3g
Glucides nets Atkins™
Prep Time:60 Minutes
Style:Italian
Cook Time:60 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

17g

Protein

31.9g

Fat

1.5g

Fiber

387.1cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 32ozRicotta Cheese (Whole Milk)
  • 4largeEgg (Whole)
  • 2tablespoonUnsalted Butter Stick
  • 0 1/2tspCINNAMON Sugar 'N Spice, Inc.
  • 2tspLemon Zest
  • 1 1/2cup, choppedENGLISH WALNUTS Hy-Vee, Inc.
  • 4ozCREAM CHEESE Schnuck Markets, Inc.
  • 1tbspVanilla Extract
  • 3TbspWhole Grain Soy Flour
  • 1 1/2cupSucralose Based Sweetener (Sugar Substitute)

DIRECTIONS

  1. Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. 
  2. Grind the nuts in a food processor until very fine.  Add the butter and cinnamon pulsing until well mixed and clumpy.  Pat mixture onto the bottom and sides of the pan. Bake until golden, 10-12 minutes; cool on a wire rack.
  3. 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 2 tsp lemon zest. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top. 
  4. 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 for 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.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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