Low Carb Cheesecake – NY Style Patriotic Red, White, and Blue Cheesecake

Low Carb Cheesecake – NY Style Patriotic Red, White, and Blue Cheesecake

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.

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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).

Top of Cheesecake

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.

Low Carb Cheesecake Slice

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)

For Cake:

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

2 eggs

8 inch springform pan

 

For crust:

½ cup Coconut Flour toasted in pan

1 tsp vanilla extract

2 tbsp stevia

¼  cup coconut oil

¼ cup butter

For crust:

  1. Toast coconut flour in pan until lightly brown.
  2. Preheat oven to 325 degrees.
  3. Once flour is toasted, combined with stevia and melted coconut oil and butter.
  4. Push mixture into a greased spring form pan until it is dense and firmly packed in the bottom.
  5. Bake for 10-15 minutes until lightly brown at edges.

For cheesecake:

  1. Preheat oven to 500 degrees.
  2. 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.
  3. Add the cream cheese and blend the two together.
  4. 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.
  5. In a large bowl blend together sour cream, and stevia until well blended using a hand mixer at low speed for about 1 minute.
  6. Add in lemon juice and vanilla and mix in well at low speed for about 1 minute.
  7. Add eggs and heavy cream and mix in well at low speed for about 1 minute.
  8. Pour cheesecake mixture over the cooled coconut flour crust and bake at 500 for 10 minutes,
  9. 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).
  10. If you want, you can insert a thermometer and see it should read around 150 degrees in the very center.
  11. Place on a wire rack and let cool for about 2-3 hours.
  12. Run a knife around the edge, wrap in plastic wrap, and refrigerate until cold (3 hours to overnight).
  13. Optional decoration: Use fresh strawberries and blueberries to top in circles (or however you want).
  14. EAT!

Makes 8 servings (or 12 if you’re wanting to be good, but I like a large piece).

Untitled

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!

33 thoughts on “Low Carb Cheesecake – NY Style Patriotic Red, White, and Blue Cheesecake

    1. It actually surprised me too, but when you really think about it, a cheesecake is mostly different kinds of cheeses and creams put together, which are generally pretty low carb. It’s usually all the added sugar and the graham cracker crust that adds all the carbs.

  1. Fantastic article Pete, perfect for the Fourth of July. I had no idea, same as you about all the different ways to make cheesecake. I love the video, it’s a great icing to the cake :-). Well, I’ve got to go, you made me feel so hungry, I’ve got to go out and find some cheesecake.

    I hope you have a wonderful holiday!

    All the best, Kevin

    1. Thanks so much Kevin! It was certainly an eye-opener about all the different ways of making a cheesecake. In the end, I think it’s all about whether it tastes good or not, and I think mine turned out pretty darn good. Thanks for stopping by and happy Fourth!

  2. This looked amazing Pete.

    I have been doing the low carb high fat method for a while now and it has really been working for me.

    But I haven’t been good at trying to still make some snacks or desserts. I will for sure try and make this cheesecake (actually I can’t wait now hehe).

    Thanks a lot for the recipe!

    1. Low carb is the only diet that has ever worked for me, so I think it is definitely worth sticking to. Desserts were a pretty big hurdle for me to overcome when starting out. I absolutely loved sweets. I am grateful I could figure out ways to still make my cake and eat it too!

  3. Wow awesome, I can’t afford to pass on this great meal. I’m a huge “dessert” and chocolate lover, and with this awesome low-carb cake that looks just as tasty, I’ll definitely save this recipe and link for later use. Thanks!

    1. I am a gigantic dessert lover myself. I think it’s great adapting recipes that are high carb and making them into their low carb version without sacrificing taste!

  4. What can say? Yum! I am not a lover of desert but if its cheesecake, its all mine, hehe. Your recipe is one I am going to try for sure.

  5. Such a great idea! Making deserts low carb. Then you can still enjoy the goodness without feeling too bad! Love the video as well. The instructions are very clear and easy to follow, I am going to HAVE to try this. Thanks!

    1. Thanks so much! I’m glad the video could be of help. This was also my first go at using a homemade light to make the lighting stay constant. I hope it helped some. Thanks for stopping by!

  6. This patriotic cake better taste like truth, justice and the American way! And liberty, too!

    The great thing about this cake is that the colors are just fruits. It really looks and tastes appealing. Like I said before, you put effort to make this as harmless as it can be. This is definitely a relevant recipe. I’m not even American and I feel like showing this off!

    1. I appreciate the kind words! I thought it would be a cool way to display the red, white, and blue colors without adding food coloring or anything like that. Although when doing my research for this recipe, I did see some pretty awesome looking colored cheesecakes. Thanks for stopping by!

  7. This is actually excellent as I have just started a low carb diet myself. And as I love cheescake, even better. I was worried when I first changed to this type of diet because I (falsely) assumed that I wouldn’t enjoy the foods I was ‘allowed’ to eat. Boy was I wrong. I have saved your recipe, btw 🙂

    1. Thanks so much! I know it may seem that you’re missing out on a lot of foods when you start out on a low carb diet, but that couldn’t be further from the truth. Good luck with your diet!

  8. Low carb cheese cake. And they look totally wonderful. I’ve been constantly putting on weight recently. 5Kg in the past 6 months to be exact. Well, it looks totally delicious. Even if it’s not low carb, it will be very hard to resist.

    1. Thanks! I think a low carb diet could absolutely help you with the weight. This cheesecake is a lower carb version, but it is certainly not carb free. As always, moderation is key.

  9. Wow hey it just look impressive and delicious, I like the presentation but I think I will enjoy more the flavor of it. I don’t usually try bakery on my home but there’s always a first time 😀

    Best regards

    1. Thanks! There definitely is always a first time. If there wasn’t, you probably wouldn’t be seeing any of my recipes!

    1. Well I certainly won’t hold it against you if cheesecake isn’t your favorite thing! Just kidding, i’m sure there are many people that don’t enjoy cheesecakes deliciously cheesy goodness. Perhaps you’d be interested in checking out my marble chocolate cake? I hope you check it out. Thanks for stopping by!

  10. Cheesecake is my Achille’s heel, I can never say no! Any recipe that will let me say yes more and feel guilty less gets my thumbs up! Thanks a lot! Nice looking site too!

  11. Probably the scariest part of any diet: do I really have to give up cheesecake?!?!?!?!?

    Absolutely phenomenal because I love cheesecake but hate how unhealthy it is. Thanks for this info Pete!

    1. No problem! I think cheesecake is great since it naturally doesn’t have too many carbs by virtue of it being mostly cheese. The majority of the carbs and healthy stuff comes from the crust and the sugar put into it.

  12. Holy smokes, this looks really delicious! I have never been much into low carbs, but I will definitely check out your recipes! Thanks for sharing!

    1. I think it’s always good to realize that low carb doesn’t mean low taste. I always like to think that i’m getting more of the main course instead of a bunch of filler. In this case, i’m able to make my cake and eat it too!

  13. Wow thank you for sharing a great recipe, this is one I have to try. The plus side is it is good for you, I’ll take one order please. LOL. I’m going to have to make my wife make me one. Thank you for sharing this cheesecake.

  14. That looks really neat. We always have red, white and blue food for 4th of July so I might just have to bookmark this for next year 🙂

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