South Beach Vanilla Ricotta Cheese Cake Recipes

VANILLA RICOTTA "CHEESECAKE" (SOUTH BEACH DIET)

Vanilla Ricotta

Healthy version of cheesecake...south beach diet friendly. I make this about once a week and never get tired of it! It is my diet indulgence! Updated March 29, 2010; in response to criticism: use care...you must blend completely or it will not cook to a proper texture! I personally like the soft, delicate flavor the recipe produces as is.... If you prefer a more complex variation: Increase vanilla bean and/or extract OR add additional flavors if desired by adding to recipe as is if you prefer stronger flavor. To maintain a delicate, gourmet flavor, try substituting another extract or liquid flavoring for the vanilla extract and/or adding a dash of spices. Some ideas: Orange extract + Cloves; Rum Extract + Cinnamon; Vanilla Extract + Chocolate Chips; Peppermint Extract + Chocolate Syrup/Shavings/Chips; Orange Extract + Chocolate Syrup/Shavings/Chips; Rum Extract + Cinnamon, Cloves, and/or Ginger; Peanut Butter + Chocolate Chips

Provided by GoldsmithLissa

Categories Cheesecake

Time 25m

Yield 4 mini cheesecakes, 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups ricotta cheese
3 Splenda quick packs
1 teaspoon vanilla extract
1/2 vanilla bean, scrape out
2 eggs

Steps:

Preheat oven to 350.
Mix well. (Use a blender or hand mixer if necessary to achieve whipped, smooth texture. Use care, if it is not blended well enough it will not cook to a smooth texture).
Pour into 4 ramekins.
Bake for 20 minutes.

Nutrition Facts : Calories 253.8, Fat 18.4, SaturatedFat 11, Cholesterol 168.5, Sodium 138.4, Carbohydrate 4.1, Sugar 0.7, Protein 17

LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1

Lemon Vanilla Ricotta Souffle - South Beach Phase 1 image

Make and share this Lemon Vanilla Ricotta Souffle - South Beach Phase 1 recipe from Food.com.

Provided by Apple Princess

Categories Dessert

Time 30m

Yield 4 souffles, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup part-skim ricotta cheese
2 large eggs, separated
3 tablespoons Splenda granular
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 375°F.
Lightly coat 4 (4 ounce) ramekins with cooking spray.
In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
Gently fold egg whites into ricotta mixture; just until combined.
Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
Serve immediately.

Nutrition Facts : Calories 123.8, Fat 7.2, SaturatedFat 3.8, Cholesterol 112.1, Sodium 112.5, Carbohydrate 3.6, Fiber 0.1, Sugar 0.4, Protein 10.2

LEMON CHEESECAKE - SOUTH BEACH

Lemon Cheesecake - South Beach image

Cheesecake was one of man's earliest produced treats, and may the tradition continue. This is for phase 3. This came from South Beach Diet Cookbook. I haven't tried this recipe.

Provided by internetnut

Categories Cheesecake

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs low-fat ricotta cheese
1 1/2 lbs 1% low fat cottage cheese
1/2 cup sugar substitute, plus 1 tbl
1/2 cup sugar
2 teaspoons cornstarch
1 lemon, juice of
2 teaspoons flour
5 eggs
3 teaspoons vanilla extract
1 1/2 cups fat free sour cream

Steps:

Preheat oven to 400.
Coat a 10" springform pan with cooking spray and line the sides with a double layer of 6"-wide (high) waxed paper.
In a large bowl, with an electric mixer on medium speed, blend the ricotta cheese, cottage cheese, 1/2 cup of the sugar substitute, and sugar until smooth. Beat in the cornstarch, lemon juice, flour, eggs, and 2 teaspoons of the vanilla extract. Pour the batter into the prepared pan.
Bake for 1 hour and 10 minutes, or until the top of the cake is brown.
Turn the oven off and allow the cake to remain in the oven for 1 hour longer.
In a medium bowl, combine the sour cream, the remaining 1 tablespoon sugar substitute, and the remaining 1 teaspoon vanilla extract. Spread over the cheesecake and return to the oven for 10 minutes, or until the topping is set. Refrigerate for 8 hours or overnight before slicing.

Nutrition Facts : Calories 207, Fat 4.6, SaturatedFat 1.8, Cholesterol 103.2, Sodium 287.2, Carbohydrate 27.3, Sugar 22.4, Protein 13.2

THE SOUTH BEACH DIET CHEESECAKE

The South Beach Diet Cheesecake image

Not bad for a diet cheesecake. Satisfies that sweet tooth. Phase 2 on The South Beach Diet. The 20 minutes prep times includes the 15 minutes cool-down phase before adding the sour cream topping.

Provided by dojemi

Categories Cheesecake

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (8 ounce) packages low-fat cream cheese
3 eggs
1 cup Splenda sugar substitute
1 teaspoon vanilla
1 pint low-fat sour cream
1/4 cup Splenda sugar substitute
1 teaspoon vanilla

Steps:

Beat ingredients for'cake' until smooth.
Pour into a 9" greased square pan.
Bake at 350 degrees for 35 minutes.
Remove from oven for 15 minutes-- leave oven on.
Meanwhile-- mix topping ingredients together and mix well.
After the 15 minutes has elapsed, pour topping over the cheesecake and spread evenly, and bake for 10 minutes more.
Chill.

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Preheat your oven to 300 and prep your springform style panfor nonstick. I suggest using a parchment liner that is made specifically for springform pans (yes- it exists!). You can dust the liner with flour or give it a quick nonstick spray as well.
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