Low Carb New York Ricotta Cheesecake

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This cheesecake was the bomb! I was trying to find something sweet on a low carb diet that my husband would like & this hit the spot. With recipes like this, I may be able to keep my New Years resolution. Yayyyyy!

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This cheesecake was just wonderful! Even family members who don't like
Diet sweeteners loved it!! I will make it again and again! I melted some
Sugar free jelly to spread on top soooo delicious !!!

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Great low-carb cheesecake! I used Splenda, made a crust out of nuts (almonds, pecans, and walnuts with a little bit of butter, mixed in the food processor, and low-fat cream cheese. I also glazed the cake with a mixture of no-sugar added orange marmalade and sugar-free lemon jello, since my Dad loves lemon. I then sliced lemons very thinly and decorated the top. It was beautiful and tasty. I would suggest making 2 at a time, since this recipe takes quite a bit of time. I used the springform pans , wrapped the bottoms in foil before the water-bath, and left them in the oven after finishing baking, as directed. There was no cracking at all. I will definitely make this recipe again.

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Just finished making this low carb delight. I made it using 3/4 cup splenda and 3/4 sugar, low fat sour cream, and substituted cottage cheese for the ricotta and made a pecan crust. Instead of making in springform pan I made individual cupcake size servings. Hopefully these will freeze well as these are for hubby's cheat day. I will post update on freezing these next week when we try them.

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CARB COUNT: 7 net carbs per slice (makes 12 servings. I made this cheesecake recipe for the first time today. It is by far the tastiest low carb, sugar-free cheesecake I have ever made. I bought fresh raspberries to add to leftover slices we will be enjoying tomorrow. FYI: according to George Stella’s “Livin’ Low Carb” cookbook, this recipe serves 12 and each serving contains 7 net carbs.

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I made this twice and it's delicious. Yesterday I decided to do a low fat version and it turned out great too. I used fat free cream cheese, low fat ricotta and low fat sour cream. I didn't use a springform pan, I put it in a fat free pre made Graham cracker pie crust and once it was ready I topped it with canned no sugar added cherry pie filling. I can't believe how good it is, I thought the fat free cream cheese would be awful, but not at all. I must add that i had enough filling for 2 pies, and mine got very brown on top so maybe didn't need a full hour and a half of baking.......
Definitely worth making if you want a nice low carb treat!

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OMG! This cheesecake is FLIPPING AMAZING!!!! I'm low carbing it and now I know I will survive it! Yay! ... My alterations: I used Truvia...36 little packets to sub for the Splenda... I didn't have Ricotta, but used 4% Cottage Cheese instead... if using Cottage cheese, throw it in the blender with a little of the heavy cream and get it smooth... I don't know if the Ricotta would've been smooth as is called for in the recipe, but the C. Cheese def needs blending. Happy low carb cheesecake eating!!!!!!!!!!!!!!!!!! Thank YOU, Food Network!!!!!!!!!!!!!!!

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I always loved cheesecake, but I out grew its sweet richness. One or two bites and I am done. I made this by special request from my husband who likes low-carb cheesecake. It sounded odd to put ricotta cheese in it and I have never cooked with Splenda before, but I followed the instructions to a tee. I have to say, it came out wonderful. It is not as sweet and rich as most cheesecake, but tastes just as delicious. This is being added to the holiday pies I make and I just might start experimenting with replacing sugar with Splenda in a lot of my baking. I seriously could not tell the cheesecake was made with an artificial sweetener. I highly recommend this recipe. Make it just as it is. It is a winner. My husband loved it and wants it made for his birthday each year now!

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look to your right and the carb count is listed right there! this sounds yummy! I have made something almost exactly the same and it was delicious :o

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I agree...does anyone know the approx carbs? Sounds delicious!