In honor of our wonderful Independence Day, I thought that I would try my hand at making a cheesecake and decorating it with some fresh fruit in order to make it red, white, and blue.
I have actually made a low carb cheesecake before that turned out great, but I did a slightly different recipe this time around.
Rae and I had some delicious New York Style Ricotta cheesecake a while ago, and I have dreamed and thought about that very cheesecake for a while now. I thought I should try making a cheesecake with ricotta (which I learned was pronounced rih-coht-ta) in it. I am sooo glad that I did!
While doing my research for this recipe, I found that there are probably thousands and thousands of cheesecake variations and the “right” way to make it. I learned that apparently the firm and dense kind is more an east coast thing, while the lighter kind is more of a west coast one. I learned that ricotta was put into Italian style cheesecakes, and that New York styles didn’t use a water bath. Also, some used heavy cream, while other used milk or even half and half.
Then you had a whole slew of variations on what temperature to use and how long to cook, as well as the true ways to test how the cheesecake was done (the jiggle in the middle apparently).
It was enough to make my head spin. Finally, I settled on choosing a recipe done by Crumbly Cookie and inspired by Cooks Illustrated on New York Style Cheesecake and adapted it to suit my low carb life.
I also decided to forgo the water bath and go the New York style route, which was hotter than Hades for 10 minutes, and then down low for another hour and a half. This was mainly because I didn’t want to go through the headache of dealing with the whole water bath thing.
Anyways, I also made a video (which is kinda becoming my thing I suppose) and I hope it helps! Using my Ninja Blender made mixing the cheeses together really easy. One thing to note is that the amounts in the video won’t correspond directly to the recipe I post because I was doing multiple cheesecakes.
New York Style Ricotta Cheesecake (Inspired by Cooks Illustrated)
24 ounces softened cream cheese
1 cup processed whole milk ricotta cheese (put in food processor for 1 minute)
½ cup Sour cream
1 ½ Cup stevia
1/3 cup heavy cream
1tbsp vanilla extra
1 tbsp fresh lemon juice
8 inch springform pan
½ cup Coconut Flour toasted in pan
1 tsp vanilla extract
2 tbsp stevia
¼ cup coconut oil
¼ cup butter
- Toast coconut flour in pan until lightly brown.
- Preheat oven to 325 degrees.
- Once flour is toasted, combined with stevia and melted coconut oil and butter.
- Push mixture into a greased spring form pan until it is dense and firmly packed in the bottom.
- Bake for 10-15 minutes until lightly brown at edges.
- Preheat oven to 500 degrees.
- In a blender or food processor (I used my Ninja), process the ricotta for about a minute until the consistency is very smooth and there are no lumps.
- Add the cream cheese and blend the two together.
- You can either continuing to add the ingredients into the blender (which is easier) or pour out the cheese mixture into a bowl and continue on with a hand mixer to make incorporating a bit easier.
- In a large bowl blend together sour cream, and stevia until well blended using a hand mixer at low speed for about 1 minute.
- Add in lemon juice and vanilla and mix in well at low speed for about 1 minute.
- Add eggs and heavy cream and mix in well at low speed for about 1 minute.
- Pour cheesecake mixture over the cooled coconut flour crust and bake at 500 for 10 minutes,
- After 10 minutes, lower temperature to 200 degrees and open door for about 30 second to help dissipate the heat. Then close and continue to cook for about an hour and half until the outer edges are set and the middle is slightly jiggly (technical term).
- If you want, you can insert a thermometer and see it should read around 150 degrees in the very center.
- Place on a wire rack and let cool for about 2-3 hours.
- Run a knife around the edge, wrap in plastic wrap, and refrigerate until cold (3 hours to overnight).
- Optional decoration: Use fresh strawberries and blueberries to top in circles (or however you want).
Makes 8 servings (or 12 if you’re wanting to be good, but I like a large piece).
Net Carbs = 9.3 carbs per slice
Note* – Nutrition info is not including fruit topping which is just fresh blueberries and strawberries tossed in some blended up strawberries and blueberries as a kind of sauce.
Now some comments I’ve been seeing have been worried about different components regarding fat in some recipes. I’ll probably do a whole post, but I would like to direct some people to here to Top 13 Nutrition Lies That Made The World Fat. I will always advocate moderation in all things, and of course if you eat this entire cheesecake in one sitting, it certainly won’t be helping anyone’s waistline.
I hope you like this recipe, and if you do I would appreciate it if you shared it. If you have any comments or questions, please leave them below. I read all of them. Thanks!