Cheesecake is the best food ever. I do not regret saying it, it’s delicious. It is creamy, smooth, has a bit of that tanginess and pairs well with just about everything sweet. The fact a restaurant exist called “Cheesecake factory” is proof enough of this. I wanted to share my take on one!
Ok, what makes it so good?
Ricotta is naturally a little sweeter than cream cheese and taste perfect in this. it is also a little more firm so that it stands on it’s own without a crust!
Correct! I find a lot of the keto crust just disappoint to be honest. I would rather have a solid piece of cheesecake without having almond grittiness, or something that adds next to nothing for actual flavor. Maybe not the popular opinion but definitely this is better in my honest opinion than many other options out there. I think you should try it before you knock it. If you love blackberries and a hint of citrus with that amazing cheesecake flavor this is for you!
- 30 ounces of full fat ricotta cheese
- 8 ounces of very soft cream cheese (1 Block)
- 4 large eggs
- 1 cup of blackberries (divided 3/4 cup and 1/4 cup)
- 1/2 cup granular sweetner (or more to your taste)
- 1 tsp xanthum gum
- a pinch of salt
- a citrus fruit (I used blood orange!)
- 1/2 cup sour cream
- 2 tablespoons powdered sweetner
Equipment that you need:
- A large spring form pan (I believe mine was 12 inches, could be 16)
- A baking dish with a lip
- Parchment paper
- Aluminum Foil
- Non-stick spray
- Large mixing bowl
- Small mixing bow
How it is done:
- Preheat oven to 325F
- Cream together the Ricotta and cream cheese.
- Add your sweetener and a pinch of salt and whip for a little while.
- Crack your four eggs and add them, mix in well
- Add about half the juice from a blood orange (or a whole lemon), along with ALL the zest, add your vanilla, xanthum gum at this time.
- In the smaller mixing bow add 1/4 cup blackberries. Crush and warm to release juice. You can then strain it if you want, I was not that fancy. Once it is warm add your sour cream and some sweetner.
- In the spring form pan line the bottom with parchment and spray the side with non stick spray. Outside, wrap it with foil so no leaks.
- Place blackberries randomly along the bottom.
- Pour your cheese mixture in the spring form pan. Try not to disrupt the berries
- Smooth it down and add some “glamour berries” and the scour cream mixture in dollups.
- Swirl with fork.
- Place in the baking dish and add water. so that it cooks slowly and the steam keeps it together on top.
- Bake for 40 minutes to 1 hour depending on your oven. It will be a little jiggly in the center when it is done.
- LET REST 2 HOURS at room temp before moving to fridge.
- Cut into 12 and enjoy!
Now for the detailed step by step in picture form for visual folk.
That’s it! I cut it into 12 pieces. So this can serve a crowd and please everyone! Onto the Macros!
According to my fitness pal: (Please remember I do not include Sweetners since I only use Erythritol and Allulose) One slice of cheesecake is only 230 Calories. That is made up of 18.3g of fat 11.6g of protein and 5.4 TOTAL carbs. .8 Fiber, making each piece a total of 4.6 NET carbs.
This is totally doable, something that can be indulged in more than once without feeling guilty. Please give it a try and let me know how you like it!