Nov 01, 2012
I recommend a change in formula. Why use ricotta? In the 1960's it was possible to get a "smooth" cottage cheese, and I used to make a very simlar cake with that, which everybody loved. I've discovered that you can smooth out cottage cheese with curds if you have a good, strong blender. So I recommend this: use a quart container of cottage cheese, 1 cup of low fat sour cream or Greek yoghurt, 3 egg whites, 1/2 cup granulated Splenda, and either lemon zest or vanilla to flavor it. You can add the tablespoon of flour or not, as you prefer. It does help the cake stiffen a bit better. Blend all the ingredients thoroughly in a blender and pour the batter into a deep pie plate and bake. When the cake is close to being done, at about 45 minutes, you can add a topping of 1 cup of sour cream stirred up with 2T Splenda which you spread carefully over the semi-soft cake with a spatula, returning the cake to the oven for another 15 - 20 minutes. The sour cream topping is very nice, and some people might want to double the layer and bake it an extra half hour. Personally I prefer cheesecake without a crust, so I haven't experimented with how to make one without carbs. We would rate our own low fat, low carb cheesecake as five stars.
—chaplainesque
