Homepage2_edited.jpg

Read Post Below

LowCarb Ricotta Cheesecake




Crust:


2 cups almond flour

4 tablespoons melted butter

1 teaspoon vanilla extract

1/4 cup Pyure granulated sweetener


Filling:


2 packages- 8 oz each softened cream cheese

2 eggs, room temperature

1 cup ricotta cheese

2 teaspoon vanilla extract

1/2 cup Pyure granulated sweetener


Tools Needed:


Glass 7x11 baking dish

Parchment paper

Cooking spray

Stand Mixer






Directions:


Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper and spray with the cooking spray.


In a bowl, combine the crust ingredients until they have a "sand like" texture.


Press into the bottom of the dish evenly, and bake for 10 minutes. Remove and allow to cool completely.




In a stand mixer, combine the cream cheese and ricotta cheese. Mix on medium speed until well combined (about 3-4 minutes) Add in the eggs, vanilla extract, and sweetener. Mix well, making sure there are no lumps. Scrape down the sides with a spatula as needed. Once mixture is extremely smooth, turn off the mixer and pour into the cooled crust.


Bake on the center rack of your oven for 35 minutes, or until the center is no longer "jiggly"


Allow to cool, then place in the refrigerator for a minimum of 3 hours and upwards to overnight for best results.


Slice into bars and serve as desired!


Serves approximately 8 guests


Serve as is or top with your favorite homemade compote!