VANILLA RICOTTA CHEESECAKE

VANILLA RICOTTA CHEESECAKE

This is a lighter texture cheesecake on account of using ricotta cheese to replace some of the cream cheese; however, taste is not sacrificed at all. This is a lovely cheesecake that you can be happy to serve. Although the flavor is plain vanilla, it makes for a classic flavored cheesecake that is usually universally acceptable as a great dessert. It also has a sour cream topping that is baked on top at the end of baking the cheesecake.

I would not garnish with the pecans again in hindsight as they went soft after a while. Sliced strawberries would be pretty.

Some people like to serve cheesecake at room temperature, but I prefer my cheesecakes thoroughly chilled in the refrigerator.

I used whole milk ricotta cheese or full-fat ricotta in this ricotta cheesecake recipe. I suppose one could say this cheesecake is along the lines of New York style cheesecake.

You can see how I garnished my cheesecake; however, if you prefer you can simply top a slice of cheesecake with fresh berries instead. You do not have to worry about cracks with this cheesecake as the sour cream topping takes care of that.

This is not your average cheesecake. Keep slices in an airtight container in the fridge.

I used pure vanilla extract. You can also use vanilla paste instead.

INGREDIENTS:

Crust:

1¹/₄cups almond flour (300 mL)

2 tbsp allulose (30 mL)

6 tbsp butter, melted (90 mL)

Liquid sweetener to equal 2 tbsp sugar (30 mL)

1 tsp vanilla extract (5 mL)

Filling

1 cup ricotta cheese (250 mL)

16 oz cream cheese (500 g)

Liquid sweetener to equal 1¹/₄cups sugar (300 mL)

¹/₄cup allulose (60 mL)

¹/₄cup whipping cream (60 mL)

1 tbsp vanilla extract (15 mL)

¹/₆tsp salt (0.5 mL)

4 large eggs

Sour Cream Topping:

1 cup sour cream (250 mL)

Liquid sweetener to equal ¹/₄cup sugar (60 mL)

2 tsp lemon juice (10 mL)

¹/₂tsp vanilla extract (2 mL)

Optional Garnish:

1 oz unsweetened chocolate (30 g)

2¹/₂tbsp sugar free chocolate chips (37 mL)

Liquid sweetener to equal ¹/₄cup sugar (60 mL)

3 tbsp whipping cream (45 mL)

INSTRUCTIONS:

Preheat the oven to 350°F (180°C).

Crust: In medium bowl, place almond flour and allulose. In small bowl, combine melted butter, liquid sweetener and vanilla extract. Add to dry ingredients. Mix well and spread in 9-inch (23 cm) springform pan. Press crust down firmly. Bake 10 minutes. Reduce heat to 300°F (150°C).

Filling: In food processor with sharp blade or blender, process ricot6ta cheese until smooth. Add cream cheese; process. Add liquid sweetener, allulose, whipping cream, vanilla extract and salt; process. While processing, add eggs one at a time until combined. Pour cheesecake batter over prepared pan (prepared springform pan) and slightly cooled crust. Bake up to 1 hour, but check after 40 minutes. Spread sour cream topping over cheesecake. Bake another 10 minutes.

Sour Cream Topping: In small bowl, combine sour cream, liquid sweetener, lemon juice and vanilla extract.

Optional Garnish: In small bowl, combine unsweetened chocolate, chocolate chips, liquid sweetener and whipping cream. Microwave in 30 second increments until chocolate melts; stir well. Allow to cool and garnish chilled cheesecake.

Yield: 12/16 servings

1 serving

345.6/259.4 calories

11.4/8.6 g protein

31.8/23.3 g fat

1.3/0.9 g fiber

5.0/3.8 g net carbs