Cheesecake is one of my favorite desserts. My step-mom's daughter-in-law (step SIL?) makes these wonderful cheesecake bites that taste like something you might find at the pearly gates of heaven, and seriously the last time my dad had a party and she made them, I ate like 10. And then I hid another 10 for my trip home.
Since I can't eat like that anymore, Im forced to make healthy alternatives to my favorite foods. Desserts are especially hard to make healthy, and I generally don't like artificial sweeteners, but I was literally going out of my mind eating nothing but lean mean and vegetables so I HAD to have something.
This is an Italian cheesecake, and definitely not as dense as the American cheesecake we're all used to ordering at Cheesecake Factory. But trust me, after all those weeks of not eating anything sweet, this is just absolutely delicious.
Here's the recipe:
Ingredients:- 3 tablespoons pine nuts
- 6 large eggs, separated
- 3/4 teaspoon cream of tartar
- 1/3 cup plus 1 teaspoon granular sugar substitute
- 2 teaspoons vanilla extract
- 1 (32-ounce) container part-skim ricotta cheese
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
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Directions:- Position rack in middle of oven and heat oven to 275°F. Lightly coat a 9" springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325°F.
- In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
- In a separate bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat on high until smooth.
- Gently fold one-third of the white into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
- Combine lemon juice and remaining 1 teaspoon sugar substitute in a gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts.
- Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.
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Nutritional Information:
140 calories
9 g fat (4.5 g sat)
5 g carbohydrate
11 g protein
0 g fiber
140 mg sodium
***I didnt do the pine nuts part...not generally a fan.
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10 comments:
This recipe sounds really yummy and definitely a LOT more figure friendly than the norm... I'm going to try this next weekend for a house party! Thanks =)
I've made ricotta cheesecake a few times. It's freaking amazing.
This sounds awesome and relatively simple - def. gonna try it, maybe this weekend for a pre Valentine's Day treat. Nom
Mmm. Sometimes I like things that aren't as sweet/heavy. I can't eat chocolate or fruit, so most desserts are out for me. But cheesecake is a good thing!
yum!! that sounds glorious i will have to try it. congrats on almost reaching your goal weight! i just lost my first 5 lbs woohoo!
That sounds complicated... or maybe it's just late.
mmm this sounds good! i've been looking to try a low-carb dessert!
Hmm I may have to try this. I'm quite a fan of the original, but I need to be better.
sounds pretty good... how many servings?
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