Recipe by LBR8
"You'll have a hard time believing this cheesecake could be both low-fat AND low-carb. It's light and creamy and absolutely delicious!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
fat-free cream cheese
1 (15 ounce) container
part-skim ricotta cheese
fat-free sour cream
granular sucrolose sweetener (such as Splenda®)
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!
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.
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
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!!
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Low Carb Cheesecake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 33
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a rich and creamy New York-style cheesecake.
See how to make tangy sopapilla cheesecake pie.
This delicious, slightly decadent cheesecake is a snap to make.