Low-Calorie Ricotta Cheesecake

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ricotta cheese can be substituted with any cream cheese of your choice, with fat content to your preference. Chicken eggs (1–2 pcs) are better replaced with quail eggs (4–6 pcs). After cooling, you can top with grated strawberries/raspberries and other berries. Or pour over fruit jelly. Caloric content is about 100 kcal per 100 grams.

Ingredients

Chicken Egg - 2 pieces
Semi-soft cream cheese - 17.6 oz
10% cream - 7.1 oz
Sugar Substitute - to taste
Vanilla salt - a pinch
Sorbitol - to taste
Fiber - 3.5 oz
Apple juice with pulp - to taste
Desiccated coconut - to taste
Ricotta cheese - 15.9 oz

Step by Step guide

Step 1

Blend the cottage cheese, ricotta, and sour cream with a blender or mixer on low speed. Dissolve the sugar substitute (stevia works best) in a teaspoon of lemon juice and add it to the cheese mixture. Taste for sweetness and adjust to your liking. It is best to use steviol glycoside and sorbitol together, as using only stevia may result in an unpleasant taste.

Step 2

Add the eggs, vanilla, and shredded coconut to the cheese mixture to taste, and blend on low speed.

Step 3

Use enough fiber to form the base of the cheesecake. In a separate bowl, combine the fiber with apple juice to create a mixture for the crust. You can add chopped nuts or dried fruits. Spread the mixture on the bottom of a springform pan, pressing it down evenly. Place it in a preheated oven at 356°F. Bake for 7–10 minutes.

Step 4

Remove the pan with the crust from the oven and let it cool to room temperature.

Step 5

Pour the cheese mixture over the crust. Gently shake the cheesecake pan a couple of times to remove excess air bubbles. Cover the top of the pan with foil. Ideally, place the cheesecake pan into a larger pan filled with water so that the water reaches halfway up the sides of the cheesecake pan. This is acceptable if the cheesecake pan is 100% leak-proof. Alternatively, you can wrap the cheesecake pan in foil from the bottom to prevent water from getting in. Another option is to place the cheesecake on the top rack of the oven and place a heatproof dish with cold water on a lower rack.

Step 6

Bake for about 1 hour at 356°F. After an hour, check the cheesecake for doneness—the center should be slightly undercooked and wobble. Turn off the oven and let it cool inside for another hour. Remove from the oven and cool to room temperature, then refrigerate. It is best to leave it overnight.