Healthy Ricotta Cheesecake - High Protein, Low Carb Magic
Serves 810 mins prep30 mins cook
The perfect Healthy Ricotta Cheesecake that’s high protein, sugar free, low carb, low fat and low calorie! Made with Greek yogurt, part skim ricotta and protein powder, this easy ricotta cheesecake recipe is a flourless, keto-friendly, and guilt-free.
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What you need
Instructions
0 Preheat oven to 325°F.Grease the insides of a 7” springfoam pan (or cake pan) with oil.Line bottom with parchment paper round.Wrap foil around outside of pan (like placing pan in foil-bowl). 4 Water bath: Fill a large, deep baking pan with 2-3” water, and place in oven while preheating. 5 Blend ricotta cheese in a blender or food processor for a minute until very smooth. 6 Transfer to a large bowl, add in yogurt and milk, and beat until combined.Beat in vanilla protein powder and cornstarch, scraping down the sides if needed.Add eggs and beat until just combined. Do not over-mix. 9 Pour mixture into prepared pan and smoothen top. 10 Remove water bath from oven, and carefully place the cheesecake pan inside. 11 Return to oven and bake for 30 minutes. Center of the top (around 2” wide) should be jiggly or soft to the touch. 12 Turn off oven, open the oven door about 4-5” and leave for 1-2 hours to adjust to room temperature. 13 Remove from oven and let cool completely. 14 Place in the fridge (cover with plastic wrap) for a 2-4 hours to chill. 15 Slice and enjoy!View original recipe