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Low Carb New York Ricotta Cheesecake Recipe

Low Carb New York Ricotta Cheesecake

Recipe courtesy George Stella

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (134)

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Average Rating:

Total Reviews: 134

Showing 81-90 of 134

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  • on February 13, 2005

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    This was easy to make and the taste is awesome...Thank you !!!

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  • on February 13, 2005

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    This cheesecake is awsome. It takes, feels and satisfys great. Nothing "diet" tasting about this recipe.

    Big thanks to Rachel & George. Keep 'em coming !!!

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  • on February 12, 2005

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    I rated this 5 stars even though I haven't made it yet based on all the positive reviews. I especially loved this show with George's wife, Rachael, on it. Together they were more interesting than George alone, who sometimes seems a little ill-at-ease in front of the camera. Rachael was wonderful and it was great to hear them both talk about their weight loss while loving fattening foods - something my husband and I can relate to. Plus George's recipes taste better than some of the other low carb/low cal recipes we've tried. Hope to see more of George with Rachael in the future. They make a good TV team!

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  • on February 12, 2005

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    Hi, this is a wonderful ITALIAN style ricotta cheesecake. This is NOT a NY style cheesecake. If you are expecting a NY style cake, try a different recipe. If you are Italian, like George and I, this tastes like grandma used to make, but without all the sugar!!

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  • on February 06, 2005

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    I WAS SURPRISED @ HOW EASY THIS WAS TO WHIP UP. IT ALSO CUT VERY WELL FOR NOT HAVING A CRUST. MY HUSBAND HAD 2 PIECES & LOVED IT. I HOWEVER, HAD A HARD TIME GETTING PAST THAT SPLENDA AFTERTASTE! I USE THE "BLUE PACKET" SUGAR SUBSTITUTE, & I NEVER NOTICE IT. NEXT TIME I WILL USE THAT BRAND INSTEAD. ALSO, I WILL TRY TO MAKE A FRESH FRUIT TOPPING, COOKING DOWN SOME FRUIT UNTIL THICKENED, TO PUT ON TOP.

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  • on February 05, 2005

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    I've eaten my share of cheesecakes over the years....I guess that's why I'm low carb'in it now. Anyway, this was absolutely delicious. I've tried other low carb cheesecake recipes because I really miss that dessert. They were just plain awful. So, I embarked on this recipe with a good deal of trepidation. The outcome was so yummy that I was absolutely floating on air. I finally have a delicious cheesecake that I can savor again. I drizzled a little low carb strawberry sauce (made with Splenda over the top....it made it even more yummy. Thanks George.

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  • on February 01, 2005

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    This recipe is wonderful! Anyone who wants a rich, deeply satisfying dessert for a special occasion or anytime at all will absolutely LOVE this.

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  • on January 30, 2005

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    I decided to try this recipe rather than my regular low carb treat. It was good but not great, easy to prepare. The texture was not as smooth as my cheesecake without the ricotta, a bit grainy. The flavor was good but needed punched up a bit, rather bland. The recipe I make is more consistent with a New York cheesecake so I'll stick to it. I do like to try new recipes and this one was OK. The berries on top were the saving grace.

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  • on January 28, 2005

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    The best!

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  • on January 22, 2005

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    I agree with all the other reviewers, this cheesecake is fantastic. Satiny texture, creamy, no after taste from the Splenda. I made it last night and just sampled it. It's a WOW. I didn't have any ricotta cheese, so I used whole milk cottage cheese and used 1/2T lemon extract because I was out of lemon juice. It's still wonderful. The best low carb cheesecake I've made. Thanks George!

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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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