Low-Carb Ricotta Cheesecake

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Low-Carb Ricotta Cheesecake Low-Carb Ricotta Cheesecake

16 oz. cream cheese, softened
16 oz. Miceli’s old fashioned whole milk ricotta cheese, well drained
16 oz. Miceli’s mascarpone cheese
1 tbsp. Splenda  sweetener
1 tbsp. cornstarch
1 tsp. vanilla
1 tsp. salt
1 tsp. triple sec liquer
1 tsp. orange zest
4 large eggs
1/4 cup heavy cream
1 cup macadamia nuts
1 tbsp. Splenda sweetener
Sour cream
Fresh berries

Preheat oven to 350°.

Combine the cream cheese, ricotta, Mascarpone and Splenda. Beat slowly until combined. Blend in the cornstarch, vanilla, salt Triple Sec and orange zest.

Blend in the eggs one at a time and scrape mixer very well.  Blend in the heavy cream.

In the meantime prepare the crust by working the nuts with Splenda in the food processor until fine.  Cover a well-greased cheesecake pan with parchment paper, line with nuts mixture and bake at 350° for 10 minutes. Remove from the oven and cool.

Pour cheese mixture in the prepared pan. Line the outside of the pan with tow layers of aluminum foil and bake in a water bath for approximately 60 minutes, or until cheesecake is set and starting to puff up. Let cool in water bath for 45 minutes.

Chill the cheesecake in the refrigerator. Serve with sour cream and fresh berries.