Ricotta Cheesecake With Lemon Drizzle
Makes 12 servings
Ingredients
3 tablespoons pine nuts
6 large eggs, separated
3/4 teaspoon cream of tartar
1/3 cup plus 1 teaspoon granular sugar substitute
2 teaspoons vanilla extract
1 (32-ounce) container part-skim ricotta cheese
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Instructions
Position rack in middle of oven and heat oven to 275°F. Lightly coat a 9" springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Set aside to cool. Increase oven temperature to 325°F.
In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
In a separate large bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and lemon zest, and beat on high until smooth.
Gently fold 1/3 of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
Combine lemon juice and remaining 1 teaspoon sugar substitute in a saucepan; bring to a simmer over low heat. Remove from heat and gently brush the surface of the cooled cake with 2/3 of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts.
Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.
Nutritional information
140 calories
9 g fat (4.5 g sat)
11 g protein
5 g carbohydrate
0 g fiber
140 mg sodium
Makes 12 servings
Ingredients
3 tablespoons pine nuts
6 large eggs, separated
3/4 teaspoon cream of tartar
1/3 cup plus 1 teaspoon granular sugar substitute
2 teaspoons vanilla extract
1 (32-ounce) container part-skim ricotta cheese
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Instructions
Position rack in middle of oven and heat oven to 275°F. Lightly coat a 9" springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Set aside to cool. Increase oven temperature to 325°F.
In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
In a separate large bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and lemon zest, and beat on high until smooth.
Gently fold 1/3 of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
Combine lemon juice and remaining 1 teaspoon sugar substitute in a saucepan; bring to a simmer over low heat. Remove from heat and gently brush the surface of the cooled cake with 2/3 of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts.
Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.
Nutritional information
140 calories
9 g fat (4.5 g sat)
11 g protein
5 g carbohydrate
0 g fiber
140 mg sodium