GUILT-FREE CRUSTLESS RICOTTA CHEESECAKE
I really love cheesecake. But I can't stand the calories in most of them, so here's a lighter version. It's very easy to make, no-bake and the best part.. It's diet proof. I hope you like it, please tell me what you think! NOTES: - You can make it on a pre-baked crust. - It's nice to serve it with some berries or berry jam, that's up to you. - You can use whole products and/or sugar if you really don't mind, but the idea was to make it lighter and healthier :) Enjoy!
Provided by cande
Categories Cheesecake
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve gelatin in water and heat until it's completely dissolved.
- In a bowl, combine all the other ingredients: ricotta, cream, white cheese, honey, artificial sweetener.
- Mix them: if you do like the texture of ricotta, just mix it well with a spoon or spatula. If you don't, use an electric mixer to soften the ricotta and remove all possible lumps.
- Add the dissolved jello to the mixture and stir well.
- Pour mixture in a glass container and refrigerate until set. (it takes around 3 hours, counted as cooking time).
Nutrition Facts : Calories 35.9, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.9, Sodium 31.1, Carbohydrate 6.1, Sugar 5.4, Protein 2
CRUSTLESS RICOTTA CHEESECAKE
Steps:
- Preheat oven 400 degrees Using a pastry brush, brush Wilton Cake Release onto bottom and sides of an 8 inch springform cake pan. Set aside. In a shallow roasting pan big enough to fit your pan pour about 1-inch of wanter and place it on the center rack of the preheat oven. In the bowl beat with electric beaters softened cream chesse, ricotta, sour cream and Equal on low speed about 1 min. until well blended. In a separate bowl, using a wire which, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off. be careful not to over-whip. Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes. and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall) Then remove cake and refrigerate before serving. Serve chilled.
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