Ricotta Cheesecake Hcg P3p4 Recipes

SICILIAN RICOTTA CHEESECAKE

Sicilian Ricotta Cheesecake image

A gluten free authentic Italian style cheesecake from Sicily, made of whole milk ricotta cheese, fantastic served warm or chilled.

Provided by Florentina

Categories Dessert

Time 1h45m

Number Of Ingredients 11

Ingredients

2 eggs (-organic at room temperature)
3/4 cups superfine sugar
1/2 tbsp baking powder
1 lb ricotta cheese (-whole milk and organic)
1 lemon or orange (-zested (about 2 tsp))
1 vanilla bean (-seeds only)
4 tbsp salted butter (-organic at room temperature)
2 1/2 tbsp coconut flour (organic)
3 tbsp powdered sugar (for garnish)
2 tbsp orange or lemon juice
1 1/2 cups Powder sugar (organic)

Steps:

A few hours before baking, place the whole milk ricotta cheese in a cheesecloth lined strainer over a bowl. Cover with plastic wrap and allow to sit in the refrigerate to drain.
Preheat your oven to 350"F.
In the bowl of your mixer whisk together the eggs and sugar until nice and creamy. Add the butter one tablespoon at a time until nicely incorporated. Add the orange or lemon zest and scrape in the vanilla seeds. Add the baking powder and coconut flour and using a spatula mix to combine. Fold in the ricotta cheese.
Butter a 9 inch spring form cake pan and sprinkle it all over with some of the sugar to lightly coat the bottom and the sides. Spoon the cake mixture in the pan and set the pan on a baking sheet.
Bake in the preheated oven for about 1 hour and 20 minutes, or until the cake is golden brown around the sides and pulls away slightly from the sides. Your house should smell amazing by now, and that's a good indicator the cake is ready. Allow the cake to cool off completely before unfolding the spring-form pan.
Set on a serving platter and sprinkle with powder sugar or make a light glaze to drizzle on top.

Nutrition Facts : Calories 466 kcal, Carbohydrate 64 g, Protein 10 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 113 mg, Sodium 160 mg, Fiber 1 g, Sugar 58 g, ServingSize 1 serving

RICOTTA CHEESECAKE (HCG - P3/P4)

Ricotta Cheesecake (Hcg - P3/P4) image

Craving sweets while on HCG? This is a nice way to get more protein in your diet while feeding your sweet tooth. =) (Not for P2. Should only be eaten in P3 and P4.)

Provided by Cassachusetts

Categories Cheesecake

Time 31m

Yield 1 Pie/Cake, 8 serving(s)

Number Of Ingredients 5

Ingredients

15 ounces ricotta cheese, part skim
8 ounces cream cheese, Reduced Fat
2 eggs
3/4 cup Splenda sugar substitute, granulated
1 teaspoon vanilla extract

Steps:

Pre-heat oven to 350* F.
Combine all ingredients in a blender (or use a hand mixer and a bowl). Blend until smooth.
Grease or spray pie pan with cooking spray. Pour contents of blender in pie pan.
Bake for 30-40 minutes or until center is set (to check if center is set: use a toothpick or a wet knife. If pie sticks to it, it's not done yet).

Nutrition Facts : Calories 231, Fat 18.1, SaturatedFat 10.5, Cholesterol 106, Sodium 155.5, Carbohydrate 7.9, Sugar 5.5, Protein 9.5

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