Recipes

Italian Ricotta Cheesecake Recipe

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Atkins Italian Ricotta Cheesecake
8.3g
Net Atkins Count TM
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

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 1/2 cup, chopped
  • 2 tablespoon
  • 0 1/2 tsp
  • 32 oz
  • 4 oz
  • 4 large
  • 1 1/2 cup
  • 3 Tbsp
  • 1 tbsp
  • 2 tsp

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.