Italian Ricotta Cheesecake
The flavor of this cheesecake will remind you of panettone bread. The orange, citrus, and floral notes are from the Italian extract, Fiori di Sicilia permeating the cheesecake. For a more familiar flavor, substitute vanilla extract instead. The allulose makes the dish sugar-free, or use honey if not concerned. Most Italian recipes for cheesecake do not call for a crust, and none is used here. The whipped egg whites give this dessert a delicate lightness not found in most cheesecakes. Add a few berries or enjoy it as is.
6 servings
INGREDIENTS:
1 to 2 tablespoons room temperature butter
16 ounces ricotta cheese, drained
¾ cup allulose or honey
8 ounces cream cheese
½ cup sour cream
3 tablespoons arrowroot
⅛ teaspoon sea salt
4 room temperature eggs separated
¼ teaspoon Fiori di Sicilia or vanilla extract
DIRECTIONS:
1. Preheat the oven to 350°F. Liberally butter an eight- or nine-inch springform pan.
2. Whip drained ricotta cheese, allulose, and cream cheese in a mixer until smooth. Whip in the sour cream, arrowroot, and salt. Then mix in the egg yolks until well combined.
3. In a clean bowl, beat the egg whites with a mixer or whisk until they form stiff peaks when the beater is lifted from them. Gently stir one-fourth of the egg whites into the ricotta mixture. Then fold the remaining egg whites into that mixture. Pour into the prepared springform pan. Place on a sheet pan into the oven and bake for forty-five minutes. Turn off the heat, leave the oven door slightly ajar and allow the cheesecake to remain for another hour. (This will prevent cracking and continue to set the cheesecake.) Remove from the oven and cool completely. Refrigerate and cover until completely cooled for at least six hours or overnight before gently removing the sides of the pan, slicing, and serving.
Italian Ricotta Cheesecake
Ingredients
- 1 to 2 tablespoons room temperature butter
- 16 ounces ricotta cheese, drained
- ¾ cup allulose or honey
- 8 ounces cream cheese
- ½ cup sour cream
- 3 tablespoons arrowroot
- ⅛ teaspoon sea salt
- 4 room temperature eggs separated
- ¼ teaspoon Fiori di Sicilia or vanilla extract
Instructions
- Preheat the oven to 350°F. Liberally butter an eight- or nine-inch springform pan.
- Whip drained ricotta cheese, allulose, and cream cheese in a mixer until smooth. Whip in the sour cream, arrowroot, and salt. Then mix in the egg yolks until well combined.
- In a clean bowl, beat the egg whites with a mixer or whisk until they form stiff peaks when the beater is lifted from them. Gently stir one-fourth of the egg whites into the ricotta mixture. Then fold the remaining egg whites into that mixture. Pour into the prepared springform pan. Place on a sheet pan into the oven and bake for forty-five minutes. Turn off the heat, leave the oven door slightly ajar and allow the cheesecake to remain for another hour. (This will prevent cracking and continue to set the cheesecake.) Remove from the oven and cool completely. Refrigerate and cover until completely cooled for at least six hours or overnight before gently removing the sides of the pan, slicing, and serving.
Nutrition Facts
Calories
383Fat (grams)
32Sat. Fat (grams)
19Carbs (grams)
9Fiber (grams)
0Net carbs
9Sugar (grams)
2Protein (grams)
15Sodium (milligrams)
301Cholesterol (grams)
205The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.