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Low Carb New York Ricotta Cheesecake Recipe

Low Carb New York Ricotta Cheesecake

Recipe courtesy George Stella

Show: Low Carb and Lovin' It

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (133)

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Average Rating:

Total Reviews: 133

Showing 11-20 of 133

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  • on September 13, 2011

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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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  • on July 30, 2011

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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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  • on July 27, 2011

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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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  • on July 09, 2011

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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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  • on April 04, 2011

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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!!

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  • on April 03, 2011

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    SO good! You really wouldn't know it was low carb. I also added the almond crust and topped it with cool whip. YUM.

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  • on March 31, 2011

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    This low carb cheesecake was fantastic, truly as good as the cheesecake we get in New York. Dense and creamy. We did add an Atkins friendly crust made from almonds. 2 1/2 cups ground almonds,2 1/2 tbls. Splenda and 4 Tbls. melted butter. Pulse almonds in food processor till meal, add Splenda and butter and pulse to combine.Press to form crust on bottom of pan and bake 10 mins. at 350. Cool and fill. I DID NOT use a water bath. WONDERFUL!

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  • on January 28, 2011

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    What's the carb count? Can't see it on the recipes......

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  • on September 20, 2010

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    I made this recipe for my birthday and the artificial sweetener taste is VERY strong. I couldn't eat a whole piece of it. My son also felt this way but my husband and daughter who drink diet soda...liked it..so if artificial sweetener taste doesn't bother you...this is the cheesecake for you.

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  • on August 22, 2010

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    Wow! This was easy to do and excellent! I started to buy the pan at William Sonoma but at $44.00 I just knew I could do better. I went to TJMax and found a great spring cake pan for $5.99! It Worked excellent! John Chambers

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
299
 
Fat
28 grams
 
Saturated Fat
18 grams
 
Carbohydrates
7 grams
 
Fiber
0 grams
 
Net Carbohydrates
7 grams
 
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