Lower-carb Heavenly Cheesecake

By Type1Lou

  • 3/4 cup Almond Flour

  • 2 tbsp butter, melted

  • 15 oz Ricotta Cheese

  • 1 cup Plain Greek Yogurt

  • 1 cup Sucralose (Splenda)

  • 2 tbsp all purpose flour

  • 2 tbsp lemon juice

  • 8 oz regular cream cheese, softened

  • 3 large eggs

  • 2 1/2 tsps vanilla extract

  • 1 cup sliced fresh strawberries

  1. Combine almond flour and melted butter and press into bottom of 9 inch springform pan. Bake at 325 F for 5 minutes. Cool while preparing filling.

  2. Combine Ricotta, yogurt, Splenda, flour and lemon juice in blender or food processor until smooth. Set aside

  3. In large bowl, beat cream cheese on medium speed until smooth. Add eggs and vanilla, beating on low until combined, then on high until smooth. Slowly add ricotta mixture, beating on low until combined. Pour into prepared crust. Place on shallow baking pan in oven and bake at 325 F for 60 to 90 minutes until center is nearly set when gently shaken. Remove from oven and cool for 15 min. Loosen crust from sides of pan and cool another 30 min before removing sides of pan. Cool completely, then chill for 4 to 6 hours.

  4. If top has cracked, you may cover with a thin layer of sour cream (not accounted for in nutritional data) before topping with sliced strawberries (berries are included in the nutritional data) for serving.

  5. I originally posted this recipe several years ago but have adapted it to reduce the carbs per serving…hence, the new name and posting!

Nutritional Facts

Per serving
Calories 215
Total Fat 16 g
Cholesterol 92 g
Sodium 143 mg
Potassium 142 mg
Total Carbohydrate 7 g
Dietary fiber 1 g
Sugars 2 g
Protein 9 g

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