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
Italian Lemon Ricotta Cheesecake
No Bake Italian Ricotta Cheesecake
*Printable Recipe*
Almond Flour
Low Carb Sweetener
Glass Pie Plate
Here's the ingredient list that you'll need to make this simple no bake ricotta cheesecake...
Ingredients
Crust
2 cups almond flour
6 tbsp unsalted butter
1/4 tsp sea salt
2 tbsp low carb sweetener
Filling
16 ounces cream cheese softened
15 ounces ricotta cheese
1 cup low carb sweetener
1 tbsp vanilla extract
2 tsp fresh lemon zest
1/2 tsp lemon extract
1 1/2 cups heavy cream
Per Slice: 5g carbs, 1g fiber, 1g sugar, 339 calories
*SEE MORE RECIPES*
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Ricotta Cheesecake
This wonderful ricotta cheesecake has a delicate, airy texture and a pleasant lemon-vanilla flavor.
Recipe:
Baked Ricotta Cheesecake Pasticceria Papa café Copycat Recipe but BETTER! My version is SOOOO Close!
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Why Italians go crazy for this dessert! Ricotta Cheese Cake with Blueberries
This recipe is based on the Corsican Fiadone or Fiadoni cheesecake which has no bottom layer. That’s what makes it so simple to make, 10 to 15 minutes maximum.
What other cheesecake is that quick! I’ve also added blueberries in the filling so there’s no need to top with anything else except a little icing or powdered sugar.
This custard style cake needs to be served cold or room temperature. The Corsican version is usually made with goat’s milk ricotta called “Brocciu” which is stronger in flavour. But any similar cheese will work.
You need to use drained ricotta otherwise simply place the fresh cheese in a muslin cloth over a colander and refrigerate a few hours to drain the liquid.
The alcohol is optional, but using the zest of two lemons is not, you need that strong lemony flavour to cut through the richness.
Ensure there’s still a little wobble in the centre once cooked. One of the simplest cheesecake you can make and so delicious! Enjoy my Baked Ricotta Cheesecake
With blueberries.
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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.
Easy No Bake Blueberry Cheesecake (with oatmeal crust!)
Easy No Bake Blueberry Cheesecake
Today I'm going to show you how to make no bake cheesecake.
This blueberry cheesecake is packed with protein and is made without gelatin.
It's lower in calories compared to classic cheesecakes with under 200 calories per slice.
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This is why you'll love this no bake cheesecake:
It's so light and creamy!
So easy to make!
It's packed with protein! (because of the cottage cheese)
Lower in calories! (under 200 calories per slice)
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NO BAKE BLUEBERRY CHEESECAKE RECIPE
Ingredients:
Crust:
1/2 cup quick cooking oats (45g)
1/4 cup ground oats (25g)
1/2 cup ground walnuts (65g)
1.5 tbsp melted butter
1.5 tbsp honey
1.5 tbsp water
Filling:
2 cups cottage cheese (450g)
1 cup heavy cream (240ml)
1/4 cup honey (85g)
1 tsp vanilla extract
1 tbsp lemon juice
Blueberry topping:
1 cup frozen blueberries (120g)
1 tbsp honey
1 tbsp lemon juice
1 tbsp + 1 tsp chia seeds
1/4 cup water
NUTRITIONAL INFO (sliced in 12 equal squares):
179 calories, fat 9.7g, carb 16.5g, protein 7.7g
Preparation:
1. For the crust, in a large bowl add quick cooking oats,
ground oats, ground walnuts, melted butter, honey
and water.
2. Mix with a fork, until the mixture starts to come
together and it’s crumbly.
3. Press the crust into the cheesecake pan (I use 8-inch
or 20cm springform pan), and let it chill in the fridge.
4. For the filling; in another bowl, add the blended
cottage cheese, honey, vanilla extract and lemon
juice, and mix until smooth.
5. Beat the heavy cream until stiff, fold gently into the
cheese mixture, then pour the filling onto the crust.
Smooth the top, and put in the fridge until you make
the topping.
6. For topping, in a saucepan, add the blueberries,
honey, lemon juice, chia seeds and water, and cook
everything for about 5 minutes.
7. Let it cool to room temperature, then pour over the
cheesecake. Chill for 6 hours. Slice and enjoy!
Enjoy!