Ricotta Cheesecake
Makes one 8-inch square cheesecake, to serve 12
Cheesecake Ingredients
2 cups ricotta cheese
1 cup sugar substitute ( I use monk fruit)
1 teaspoon vanilla extract
6 eggs
Zest of 1 orange
Blueberry Topping
2 cups fresh or frozen blueberries (10 oz)
1/4 cup water
1 tablespoon lemon juice
3 tablespoons low carb sugar substitute
2 teaspoons cornstarch or arrowroot powder mixed with 2 teaspoons water
Directions
Preheat the oven to 375°F.
Grease an 8-inch square baking pan with butter or cooking spray.
In a medium bowl, stir together the ricotta and sugar. Add the eggs one at a time until well incorporated. Stir in the vanilla and orange zest. Pour the batter into the prepared pan.
Bake for 45 to 50 minutes, until set. Let cool in the pan on a wire rack for 20 minutes. Cover. Refrigerate overnight. Serve chilled with the blueberry topping.
Did you say that whole cake has 2 carbs? Oh Yeah I am on this. Heck at 2 carbs per cake i could have 20.
Wait, it is more than 2 carbs?
Never mind
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Yes, Rick, it has more than 2g of carb!
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Looks like a beautiful cheesecake. If you are going to eat cheesecake, then you have already said what the heck to carbs and sugar. Thanks for the recipe.
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Geri, you would be surprised how little carbs are in some low carb cheesecakes. Lots of fat though.
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