Low Carb New York Ricotta Cheesecake
Recipe courtesy George Stella
Show: Low Carb and Lovin' It
Episode: Deceiving Desserts
Rate This RecipeRead users' reviews (133)
- Recipe categories: Dairy, Cheese, Cream Cheese, Ricotta,
- recipe
- ratings & reviews(133)
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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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Average Rating:
Total Reviews: 133
Showing 41-50 of 133
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By mcremata_5562704
miami, FL
on June 09, 2006
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Just terrific. Once it firms up (must give it several hours it has a great consistency and flavor. Super recipe. Will keep handy and make often.
By mystiq_247_5529249
Glendale, AZ
on May 23, 2006
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This recipe is great. Except I wasn't big on it having to be low carb. I just made it with regular sugar and vanilla but it was still amazing. The texture is fantastic. I also added a graham cracker crust cause that's my most favorite part of it. I made it for my sisters birthday party just lastweek and everyone who was over loved it! They were surprised I even made cheesecake to begin with. But as soon as I pulled it out, EVERYONE wanted a slice. Nothing but compliments.
So I definitely recommend this recipe!
By vies8_6277146
PORT WASHINGTON, NY
on May 11, 2006
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THIS CHEESECAKE WAS WONDERFUL. IT WAS CREAMY, SWEET AND DELICIOUS. IT DID NOT CRACK AND WAS THE HIGHEST CHEESECAKE I HAVE EVER MADE.
By gwenfatfreevegan
phoenix, az
on March 25, 2006
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I've made this 4 times and everyone loves it! I never have to throw any leftovers away.
By jenissejasmine_...
adelanto, CA
on March 10, 2006
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This cake is the most delicious low carb cake i've ever tasted it's very creamy you should try it.
By sullivanfarms_5...
Wallace, NE
on February 16, 2006
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Rich, but not too rich. This is something you savor with every bite. It's worth the wait.
By teenahammond_50...
Corona, CA
on February 13, 2006
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I just made this cheesecake last night. It was delicious, creamy and decadent. You don't even miss not having a crust. I did take it out of the oven after baking just one hour and 15 minutes since it was already browning on top. Then, I only left it in the oven for one hour after turning off the heat. (Recipe says to let it sit in oven for three hours. I let it cool the remaining two hours on a baking rack on the counter and that worked fine. It kept it's height and was very creamy.
I served it with fresh sliced strawberries and fresh whipped cream sweetened with Splenda. Husband loved it, too.
By ehermann03_4986578
Chicago, IL
on February 11, 2006
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Hi,
I really want to try this cheesecake, but I'm wondering if anyone has tried it with any lower-fat substitutions, and if so how it came out? Please post and let me know!
Thanks!
By s.glaser_4762070
Panama City, FL
on January 22, 2006
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This cheesecake is perfect. It is just the right texture and not too rich, just be carefull not to eat too much!! My husband and I absolutely loved it!
By Divalicious_MD
Lanham, MD
on January 13, 2006
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I am at the office and I can't wait to get home to my cheesecake that I just made last night. From what little I was able to sample on my fingers this morning after transferring the cake from the pan to a cake plate, I can tell that I am in for an awesome treat tonight. I plan to make a strawberry coulis to enhance my indulgence. In the words of my 3 yr old niece -- ooh ya yaaa!