Reviewed: Aug. 29, 2009

I found this recipe when I was looking for a dessert to use up a carton of ricotta. I did not use fat-free sour cream or cream cheese and I mixed the filling in my food processor. The texture came out pretty good but don't expect it to taste like cheesecake. Overall, a good "everyday" dessert.

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Kathy_in_TN

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

This can be a very satisfying desert for low carb eaters if made with a few adjustments. I never use fat free dairy except milk because the flavor is bad. So I used lowfat cream cheese and sour cream for this, same amount. I added a few tablespoons of fresh lemon juice and lemon zest of one lemon. You MUST I repeat MUST put all ingredients into a blender or food processor and pulse for a few seconds to smooth the ricotta. I let all the ingredients set in the refrigerator for a few ours as well to get more flavor and I followed the advice of one reviewer and made a crust of sugarless nilla cookies crushed and splenda and crushed almonds for the crust, I mixed with melted trans fat free margarine and packed into the bottom of the pie plate before pouring in filling. Very good!! Try it!!

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OLDITA

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Reviewed: Oct. 15, 2008

Disgusting! I followed this recipe exactly as it is written & I thought it was horrible. A waste of time & money.It didnt tast or look like cheesecake & was very gritty. I am a pretty good cook so it was definately the ingedients!

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dmartinez07

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Reviewed: May 8, 2007

This is a perfect "fix" for dieters and low-carb eaters/ I made a different version not using ricotta, and the texture is wonderful. Instead of ricotta AND fat free cream cheese, I used 16 oz of fat free cream cheese and 1/2C fat free sour cream. The rest of the ingredients exactly the same. And 1/2 C graham cracker crumbs for crust, but that's probably not low carb. YUM!

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calatta

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Reviewed: Apr. 1, 2007

My fiance and I are both on low-carb diets and we absolutely loved this cheesecake. I baked it in my toaster oven and it only took 45 minutes. I tried pouring a little kahlua on a piece and the cheesecake soaked up the delicious coffee flavor. It would be good with fruit on it, too. I am serving it for Easter dessert this year, and no one will know they are eating low-carb!

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amy (lexi's mom)

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Reviewed: Dec. 17, 2006

not much flavor and the texture is weird. I used low fat ingredients instead of fat free, but is still a little bland and you can really taste the egg.

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MIZZLIZZ21

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Reviewed: Sep. 5, 2006

Yes, I agree with some of the other viewers that the texture isn't smooth like regular cheese cake. If you can get over the idea of the ricotta texture this is really not bad. It doesn't have any flavor so next time I will add some lemon or other flavor. I was happy with it and it certainly did help with my craving for something sweet.

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Barb

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Reviewed: Jun. 23, 2006

Excellent! I made the following adjustments: I doubled the recipe and omitted the flour and vanilla. I also used lower fat cream cheese instead of fat free and used "Egg Beaters" for the egg. (I think fat free cream cheese would negatively effect the consistency too much. It helps to beat the ingredients very thouroughly! This is a riccotta recipe, it is a "grainy" cheese which will show up in the texture of the final product.) I also added 1/4 cup lime juice and the jest of two limes to the batter. As we are low carb people, I used sugar free wafer cookies, pecans and Splenda to make the crust. Will definitely make this again and again. Highly recommended!

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lkatperson

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Reviewed: Oct. 11, 2005

Wonderful...I made it for thanksgiving. I used real pumpkin puree...people thought it tasted very nice. Nice presentation too.

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NEIGHBOUR2

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: May 1, 2005

I made this cheesecake as dessert option for both the southbeach diet, and the atkins diet. Even after denying myself carbs for weeks this cheesecake tasted horrible. I recommend for people on low carb diets, the ricotta cheese desserts that require no baking.

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SONDRIA

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Reviewed: Apr. 2, 2005

the best

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PARISARAAD

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Reviewed: Feb. 13, 2005

awful

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SHAWNMAYER

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Reviewed: Jan. 30, 2005

It tastes low carb and low fat.

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INDYJO

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Reviewed: Nov. 18, 2004

I made this for Thanksgiving last year. I thought it was pretty good concidering it was low carb, no sugar, and low fat. Yes, the texture was a tad unusual for cheesecake but I will trade that for the guilty feeling of eating a real cheesecake any day! We added a can of cherry pie filling to the top.

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VICKI S.

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Reviewed: Jun. 11, 2004

I think this is a good low carb recipe and easy to make!

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MELANIEP174

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Reviewed: Jun. 8, 2004

Wierd texture and not a real cream cheese taste.

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Juicyprincess85

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Reviewed: May 13, 2004

I brought this to a girls weekend since everyone is on the low carb diet, they thought the flavor was ok, but the texture was really grainy, maybe I didnt beat it long enough , but I dont think I will try it again. sorry

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