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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 21-30 of 133

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  • on July 07, 2010

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    I love it cause... I love cheese cake.

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  • on May 18, 2010

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    I'm doing atkins and boy o boy do i miss cheesecake! THIS RECIPE WAS FABULOUS! U'd never kno the difference :D The color, the texture, the taste, JUST LIKE REAL CHEESECAKE mmmmmmm!

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  • on February 26, 2010

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    I'm on the SouthBeach diet and tried this recipe and now I'm hooked! Though its a diet cheesecake it taste just like the real thing! I even cut this recipe in thirds and it yielded 6 cupcake sized individual serving cheesecakes and baked them for an hour and 15 minutes and they turned out perfect. I also used an almond flour crust which goes good with this cheesecake. There's no powdery taste from the ricotta cheese and it taste like the entire thing is made from cream cheese! This recipe is definitely a keeper for years to come. I can't wait to share it with other dieters!

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  • on February 15, 2010

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    The recipe was easy and it tastes good! Amazing for diet food! We loved it!

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  • on February 10, 2010

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    This is a GREAT recipe that I have passed to so many people already. I bought a William-sonoma pan that was meant to be used in a warm water bathe and it helped make this easy recipe even easier. I tried this recipe two ways. The first way was I didn't make it LOW carb. I dont like baking with the sugar substitutes. I used regular sugar in equal amounts and regular vanilla and this recipe looked and tasted like the bakery cheesecake. The other way I made this cake was with 4 packages of creamcheese(32oz. Creamcheese and omitting the ricotta. This creates a denser and more typical NY cheesecake...none the less, delicious. I prefer the original version with the ricotta for a light, creamy, less dense cheesecake. This recipe, if followed the letter, will create a perfect cheesecake without those unsightly cracks that commonly occur.

    If I can offer a CON to this recipe...this recipe calls for the Cheesecake to be in the over cooking for 1h 45m, and 3 hours in the oven after that with the oven OFF. If you are looking for a cake to make quickly, this isnt it. But I plan in advance....This would not stop me. This is an amazing recipe. ENJOY!

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  • on December 16, 2009

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    This cheesecake was great, and the best thing was that I didn't feel bad about eating it. Thanks George!

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  • on September 10, 2009

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    Has anyone tried to freeze this cheesecake? I would love to try to make this recipe, but it would be nice to freeze the individual slices.

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  • on October 27, 2008

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    This recipe is great. I did cut down on the fat by using part-skim ricotta, 1/3 less fat cream cheese (Neufchatel, and lite sour cream. I really couldn't tell the difference. The texture was super smooth and better if refrigerated for a day. I added a sugar free raspberry sauce on top. It was a hit!

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  • on March 24, 2008

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    Great recipe, time consuming as chesecake goes but worth the effort. I used a 1/4 cup graham cracker crumbs in the vegetable oil sprayed springform to create a faux crust. Also added a tablespoon of Amarettto to the eggs and cream mixture. Lightened the fat by using part skim ricotta and lite sour cream. Okay, so it adds a couple of carbs but fat is more of a concern to me. I'll make this one again and again.

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  • on July 08, 2007

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    Very delicious and easy to make.

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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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