Low Carb New York Ricotta Cheesecake

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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!

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I want 2 try this but 1st I really need 2 know How many Carbs there are, am I just not seeing it here

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I have made this cake several times and tweaked the recipe a bit to suit my tastes. I removed 1/3 of the Splenda, added lemon zest, and a nut crust ( mixture of what I have on hand held together with butter, baked 15 mins un filled I love this cake! Folks if you dislike Splenda you will dislike this cake, but you can sub for your sugar-free sweetner of choice. I add fresh ground fruit as a topping when I eat it, my fav being raspberries. Take care to cool as it calls for - no rushing this one. Yum enjoy!

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I made this cheesecake for a dinner party and it was a big hit. The taste is so rich and creamy, you wouldn't no it was low carb unless you were told. This recipe is going in to my collection and I will make it again!!!

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If I could rate this zero out of five stars I would! I followed all the directions and this could possibly be the worst thing I have ever tasted in my life!! It is not worth the time or money to make because you will just end up throwing it away!

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Excellent and Easy to make!!! I paired the finished piece with sugar-free strawberry preserves!! And with only 7 net carbs.....a must for the sweet tooth!!