WebLow Carb Baked Ricotta Cheesecake (South Beach Phase 1 Recipe) See original recipe at: dietplan-101.com kept by Jan_Brooks_Harrison recipe by dietplan-101.com …
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Keep the oven temperature at 350°F (180°C). In a large bowl, using an electric mixer beat together cream cheese and Ricotta cheese. Add erythritol and vanilla extract; beat until smooth. Scrape down the sides of the bowl if needed. Add in eggs and yolks, Again, beat until smooth.
This keto-friendly Italian Lemon Ricotta Cheesecake has a sweet, tangy flavor and rich, creamy texture that is simply irresistible! It’s also easy to make and only has 4 net carbs per slice. Cheesecake can be a great keto dessert. As long as you use a low-carb sweetener, the rest of the ingredients are very keto-friendly!
Directions In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Place on a baking sheet. In a large bowl, beat ricotta cheese on medium speed for 1 minute. Place pan on a baking sheet.
Sprinkle gelatin (if using) on top of two teaspoons of water in small bowl to soften. Then stir in 2 teaspoons hot water to completely dissolve the gelatin. In a large mixing bowl or stand mixer combine the cream cheese, ricotta cheese, sweetener, the lemon and vanilla extracts, and the lemon zest.