Reviewed: Sep. 26, 2011

I modified this recipe; used "regular" everything (Carbs are my thing) except the sugar, used the Splenda "sugar blend". Also, I made a crust using 4-graham crackers & 2 T melted butter; added 1-T lemon juice and lemon zest (per another review). I also used another suggestion and blended it in a blender. It turned out delicious, creamy texture, light and fluffy...per my diabetic tong! :-)

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2 users found this review helpful

Reviewer:

Lisa C

Reviewed: May 21, 2011

I used full fat EVERYTHING in the recipe, as I am only concerned about carbs-it was still almost unfit to eat.

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6 users found this review helpful

Reviewer:

pifrwd82

Reviewed: Feb. 2, 2011

It tasted very fat free- not good! I make MUCH better- try this if you want almost carb free, with fat: 3 (8oz) blocks cream cheese- softened 1/4 cup sour cream whip until fluffy and add any artificial sweetener to taste. Beat 1 minute then add 2 eggs and continue beating til mixed. Add 2 tsp vanilla. Pour/scoop into (lined) muffin cups and bake 25 minutes at 350. Chill thoroughly before eating.

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Reviewer:

sheriblanch

Reviewed: Nov. 19, 2010

This recipe left me wanting more, but not more cheesecake. The texture was off. It just didn't taste like cheesecake.

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1 user found this review helpful

Reviewer:

laila

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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Reviewer:

Kathy_in_TN

Cooking Level: Intermediate

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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18 users found this review helpful

Reviewer:

OLDITA

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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2 users found this review helpful

Reviewer:

dmartinez07

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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12 users found this review helpful

Reviewer:

calatta

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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9 users found this review helpful

Reviewer:

amy (lexi's mom)

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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0 users found this review helpful