Lemon Ricotta Cheesecake

Serves: 8

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Happy Thursday! I hope I didn’t overwhelm you all with yesterday’s huge post about all the fun and excitement at the Healthy Living Summit this past weekend! I know it was a lot to take in (and a lot to write!)! Whew!

Today’s recipe is a light and summer dessert! I don’t know why but while away over the weekend I kept having cravings for something lemon flavored. It was really weir because I am not much of a lemon person, but I knew when I got home that I made to make something satisfying to curb this craving! I was going to make lemon bars, but had just posted my Blueberry Squares Tuesday, so I decided to go with this amazingly delicious lemon ricotta cheesecake! It hit my palate on every note possible!

Fit Ingredients

Bottom

  • 1/2c (52g) ground flax
  • 1/4c (30g) oat flour
  • 1/2c (42g) vanilla protein powder (I used SunWarrior)
  • 1/2c stevia
  • 1c (248g) low sodium cottage cheese
  • 2 large eggs
  • 3 tbs coconut milk
  • 3 tbs water (or additional coconut milk)
  • 2 tsp pure vanilla extract
  • 1 tsp butter extract

Top

  • 14oz Calabro Ricotta cheese (this brand is low sodium and fat free)
  • 3 tbs (46g) eggbeaters
  • 1/2c fresh squeezed lemon juice (from about 5 lemons)
  • 2 tsp lemon zest (from 2 lemons)
  • 1/4c stevia

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  • large spring foam pan
  • non stick cooking spray

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Directions

1) Pre heat your oven to 335 degrees.

2) Spray your spring foam pan with non stick spray (coat well!)

3) In a bowl mix your flax, oat flour, protein powder and stevia.

4) In a blender add your eggs, coconut milk, water, vanilla extract, butter extract and cottage cheese.

5) Puree just until cottage cheese lumps are gone.

6) Mix your wet ingredients into your dry ingredients.

7) Spread your batter evenly onto the bottom of your pan.

8) In a bowl combine all your ‘top’ ingredients; ricotta, eggbeaters, lemon juice, lemon zest and stevia.

9) Mix well.

10) Spread your ricotta mixture evenly on top of your base layer.

11) Bake for 55 minutes or until middle is set.

12) Remove from the oven and allow to cool.

13) Refrigerate 8 hours or overnight.

14) Slice into 8 pieces and serve with lemon slices as garnish, if desired.

So how did this turn out? Absolutely out of this world!! It was soft and creamy and melted in my mouth! I was in lemon heaven when I ate it! Even the bf (who HATES) all things lemon, called me and said it was ‘banging’!! I met him one afternoon and gave him a slice and he didn’t even get back to his office before eating it……he ate it in the car with his fingers!! He couldn’t believe how good it turned out! THAT my friends is a SURE sign of success in my book! 😉

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Nutrition: (per 1 out of 8 slices)

Calories: 139.9, Protein: 16.6g, Carbs: 9.0g, Fat: 4.8g (0.8g Saturated), Sodium: 192mg, Fiber: 3g (Net Carbs: 6.0g)

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15 Comments
  • That looks gourmet! Like straight outta a cookbook!!! :D Your melt in my mouth description has me drooling haha I'm super bummed about that ricotta you recommended though-- that low sodium brand isn't sold in the south :/ Ahh well, I guess I'll just have to wait until I come up there to visit you ;)
    August 23, 2012
  • Elizabeth
    Any ideas on how you could make this without a spring pan? Could you just use a pie pan?
    August 23, 2012
      • Elizabeth
        Thank you! I'll have to try that and invest in a spring form soon :)
        August 30, 2012
  • jolynntoma
    YUM!! I'm definitely going to have to try this! Do you think the greek yogurt would work out ok as a sub for the ricotta? What website do you use to calculate nutritional values?
    August 23, 2012
  • Oh man this looks great. Love the two layers! And that you can bake it all together. Love the net carbs too! :-)
    August 23, 2012
  • This sounds so great! Definitely giving it a try!
    August 23, 2012
  • Shelley
    Hi!! :) Do you have to use a spring foam pan? Can you use a normal pie baking glass dish?
    July 11, 2013

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