Ricotta Cheesecake-Low Carb |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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from atkins cooking magazine, you'd never know this was diet food! Ingredients:
1 1/2 cups ground walnuts or 1 1/2 cups pecans |
2 tablespoons melted butter |
1/2 teaspoon ground cinnamon |
2 lbs ricotta cheese |
4 ounces cream cheese, softened |
4 eggs |
1 1/2 cups splenda sugar substitute |
3 tablespoons flour |
1 tablespoon vanilla extract |
2 tablespoons lemons, zest of |
Directions:
1. heat oven to 350. line the outside of an 8 springform pan with tin foil. combine crust ingredients, press onto bottom and up sides of the pan. bake 12 minutes, cool on a wire rack.
2. meanwhile in a processor or blender mix ricotta and cream cheese until smooth.
3. add eggs, one at a time, blend.
4. add remaining ingredients, blend until well mixed.
5. pour into crust.
6. bake in a roasting pan filled half way with boiling water for 1 hour.
7. cool in oven 30 minutes then remove to wire rack and cool.
8. place in refrigerator to chill.
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