Italian Ricotta Cheesecake

Italian Ricotta Cheesecake

  • 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.


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