Company Ricotta Cheesecake

You know how you sometimes need a dessert that no one suspects is good for them? This cheesecake is beautiful, tastes great, and is healthy to boot.

Made with non-fat Greek yogurt and ricotta cheese, this recipe is really easy and tastes great!  With 30% protein, it will provide more satiety than your average fat and carb bomb version.  

The majority of the energy in this recipe comes from the almonds, which provide monounsaturated fat, glycine, vitamin E and a range of minerals.  Low-fat milk provides some more protein along with calcium, potassium, zinc and vitamins B2 and B12.   

Scorecard

Macros 

One serve provides 150 calories, 11 g protein, 9 g fat, 4 g net carbs and P:E = 0.8.

Micros  

The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  

Ingredients 

SERVES 8

Crust Ingredients:

  • 3/4 cup skinless almonds or almond flour
  • 1/4 cup oat fibre
  • 3 tablespoons sweetener
  • Pinch of kosher salt
  • 1 large egg yolk – save egg white for filling
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon vanilla extract

Filling 

  • 8-ounces Greek yogurt
  • 3/4 cup sweetener of choice
  • 1/4 teaspoon kosher salt
  • 4 cups ricotta
  • 2 large eggs plus one egg white
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon coconut flour

Topping

  • 2 cups fresh raspberries or blueberries

Directions 

  • Preheat the oven to 325o F (160o C).
  • Whir crust ingredients in the food processor until crumbled
  • Press into a springform pan using a metal measuring cup.
  • Bake crust for 12 minutes. Cool 20 minutes.
  • Whir filling Ingredients in the food processor until smooth.
  • Pour on top of the crust layer.
  • Bake 50 minutes.
  • Cool for 8 hours in the fridge.
  • Remove cheesecake from the springform pan. Loosen the edges with a knife first, or it sticks.
  • Top with raspberries or blueberries once cool (or your favourite fruit).

FAQ

Some people use a water bath. Are you worried about the top cracking? 

  • Not really; the fruit will cover the entire top. I’m just happy I made a cheesecake. 

How big is your springform pan? 

  • It is a 9-inch nonstick springform pan purchased on Amazon 

Are you concerned about the fat in the almonds?

  • No, it’s up to you if you want to incorporate almonds into your diet 

Which brand of sweetener did you use? 

  • Allulose – ordered from Amazon. 

Do you know the nutritional breakdown? 

  • The breakdown is dependent upon serving size and ingredients used. Enter the recipe and serving sizes into Cronometer and see what you think. 

Will ____ work in this recipe?

  • This is the first time I have made this dessert and my second cheesecake ever. I can tell you it’s good.

More

  • Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
  • If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.