How To make Low Cal Ricotta Cheesecake
1 package graham crackers -- (5 1/2-ounce)
3 tablespoons butter
2 tablespoons packed dark brown sugar
1 1/2 teaspoons ground ginger
2 15 ounce con part-skim ricotta cheese
3 eggs
1 egg white
1 cup buttermilk
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 orange peel -- grated, no white
2 tablespoons orange juice
Preheat the oven to 375 degrees. Grease a 9-inch springform pan or spray with nonstick spray.
To make the crust, place the graham crackers, butter, brown sugar, and ginger in the bowl of a food processor and process until well combined. Press into the bottom of the springform pan. Place the pan in the oven and bake 5 to 8 minutes. Remove from the oven and set aside to cool. To make the filling, place the ricotta, eggs, egg white, buttermilk, sugar, vanilla, orange peel, and juice in the bowl of a food processor or electric mixer and process or mix until smooth. Pour the mixture into the cooled crust, put on a baking sheet, place in the oven, and place a pan of water in the bottom of the oven. Bake 45 to 60 minutes, or until set.
How To make Low Cal Ricotta Cheesecake's Videos
Ricotta Cheesecake - Super Easy Homemade Cheesecake Recipe
Learn how to make a baked ricotta cheesecake (without biscuit base). This homemade cheesecake is really easy to make and tastes delicious!
▼ INGREDIENTS LIST:
- 400 g (14 oz) of ricotta cheese
- 250 g (8.8 oz) of Greek yogurt
- 150 g (5.3 oz) of granulated sugar
- 3 large eggs
- 50 g (1.7 oz) of wheat flour
- Butter, for greasing
- 8 walnuts, for garnish (optional)
- Honey, for drizzling (optional)
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Baked Ricotta Cheesecake Recipe
Impress your dinner guests throughout the holiday season and beyond with this baked ricotta cheesecake. Complete with an elegant dusting of powdered sugar and fresh berries, there's no doubt this decadent treat will be the star of the show.
#baking #cheesecake #recipe
Read Full Recipe:
This CRUSTLESS cheesecake is the EASIEST (healthy) cheesecake ever
CRUSTLESS CHEESECAKE
Today I'm going to show you how to make cheesecake without crust.
This no-crust cheesecake is so easy to make and it takes only 10 minutes of prep time.
It's a low calorie cheesecake recipe you can enjoy while on a diet.
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This is why you'll love this healthy cheesecake:
It's super easy to make - you don't have to make a crust at all!
It's light but rich in taste!
This recipe is lower in calories compared to traditional recipes!
You can use different cheeses in this recipe!
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CRUSTLESS CHEESECAKE RECIPE
(makes 8 slices)
Ingredients:
2.5 cups ricotta cheese (625g)
2 tsp vanilla extract
2 tbsp lemon juice
1/3 cup maple syrup, honey or agave (80ml)
3 large eggs
1/2 cup heavy cream (120ml)
1/4 cup ground oats, or oat flour (25g)
NUTRITIONAL INFO (per slice):
207 calories, fat 10.9g, carb 15.4g, protein 11.5g
Preparation:
In a bowl, add the ricotta cheese, vanilla extract, lemon juice and maple syrup, and mix with a mixer on low for 1 minute.
Add and mix in the eggs one at a time.
Add the heavy cream and oats, and again mix it just until incorporated.
Line your cheesecake pan with double layer of parchment paper and pour in the batter.
Bake at 400F (200C) for 50-60 minutes, depends how much browning you want on the top of your cheesecake.
Let it cool to room temperature, then place in the fridge to chill for couple of hours.
Enjoy!
Ricotta Italian-Style Cheesecake : Italian Dishes
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Ricotta Italian-style cheesecake needs to be prepared in a very particular way for maximum authenticity. Make ricotta Italian-style cheesecake with help from the owner of a family Italian restaurant in this free video clip.
Expert: Clemenza Caserta
Bio: Clemenza Caserta started up a family Italian restaurant, Stuzzi, in Richmond, Virginia.
Filmmaker: Ashley Berkman
Series Description: You don't have to know someone from Italy to bring authentic Italian flavors right into your own kitchen. Get the secret to making rich, delicious Italian dishes in your own home with help from the owner of a family Italian restaurant in this free video series.
Italian Lemon Ricotta Cake Recipe - NO FLOUR
Italian Lemon Ricotta Cake Recipe - NO FLOUR
This cake melts in your mouth. It's a mix between a cake and a cheesecake. It's fragrant and delicious. I hope you give it a try.
RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest
NOTES:
- Use the same size pan as mine. This is the pan I used: OR you can buy the complete set of springform pans set:
- If the Ricotta you use it's wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
- Clean and dry well the whisks before whipping up the egg whites
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__________
????????RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
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#lemonricottacake #italian #cake #lemon #ricotta
How to Make Italian Cream Cheese and Ricotta Cheesecake | Dessert Recipes | Allrecipes.com
Get the recipe for Italian Cream Cheese and Ricotta Cheesecake at:
From top to bottom, this Italian dessert is all cheesecake, and its exceptional light creaminess will win you over at first bite. Combine cream cheese with ricotta cheese, sugar, eggs, lemon juice, vanilla, cornstarch, flour, butter and sour cream. Bake in a springform pan and serve thin, dreamy slices with fresh fruit.
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