ITALIAN RICOTTA CHEESECAKE
Servings: 10
Prep time: 0:15:00
Bake/Cook time: 1:10:00
Calories: 349
Fat: 27 grams
Protein: 18 grams
Carbohydrates: 9 grams
Fiber: 1 grams
Net Carbs: 8 grams
Crust:
1 1/2 cups finely ground walnuts or pecans
2 tablespoons melted unsalted butter
1/2 teaspoon ground cinnamon
Filling:
32 ounces whole-milk ricotta cheese
4 ounces cream cheese, softened
4 large eggs
1 1/2 cups granular sugar substitute
3 tablespoons Atkins Quick Quisine
Bake Mix
1 tablespoon vanilla extract
2 teaspoons grated lemon zest
1. Heat oven to 350F. Line the outside of an 8-inch
springform pan with a double layer of aluminum foil.
Combine crust ingredients; pat onto bottom and sides of
pan. Bake until golden, 10 to 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, bake mix, 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 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.
Baking it in a water bath gives this cheesecake a creamy texture
and ensures even cooking. Simply place a large roasting pan in
the center rack of the oven, put the cheesecake pan in the
center of the roasting pan, and fill with enough hot water to
come at least halfway up the sides.
Atkins - Italian Ricotta Cheesecake
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Atkins Diet
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