Italian Ricotta Cheesecake Recipe - Cooking Index
Italian Ricotta Cheesecake Recipe - Cooking Index
Baking 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 and fill with enough hot water to come at least halfway up the sides of the pan.
Courses: Dessert| Crust | ||
| 1 1/2 cups | 355ml | Finely-ground walnuts or pecans |
| 2 tablespoons | 30ml | Melted butter |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| Filling | ||
| 2 lbs | 908g / 32oz | Whole milk ricotta cheese |
| 4 oz | 113g | Cream cheese - softened |
| 4 | Eggs | |
| 1 1/2 cups | 297g / 10oz | Granular sugar substitute |
| = (such as Splenda) | ||
| 3 tablespoons | 45ml | Atkins Bake Mix |
| 1 tablespoon | 15ml | Vanilla extract |
| 2 teaspoons | 10ml | Grated lemon rind |
Heat oven to 350 degrees. 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 10 to 12 minutes until golden; cool on 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, bake mix, extract and lemon rind. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
Bake cheesecake in a water bath 1 hour until puffed and golden and a toothpick inserted 1-inch from center comes out clean. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate until well chilled.
This recipe yields 10 servings.
Carbohydrates: 9 grams
Net Carbs: 8 grams
Fiber: 1 grams
Protein: 18 grams
Fat: 27.5 grams
Calories: 349
Source:
Atkins Cookbook at http://atkinscenter.com
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