Low Carb Cheesecake
A little no worry indulgence.
4 oz. Cream cheese
3/8 cup ricotta cheese (whole milk)
1/8 tsp salt1 egg
4.5 tsp splenda granular
1 tbsp water
1.5 tsp almond extract (or vanilla, maple, etc)
1 tbsp heavy cream
4 little pyrex 175 ml baking cups
Directions:Preheat oven to 350°.
Place all ingredients into a blender and blend until smooth.
Pour into pyrex dishes and bake until firm but moist(17 – 23 min depending on oven) At 17 in – soft & moist; 23 min –toasty-brown on top, more firm and a bit drier. Remove from oven and let cool. Refrigerate immediately. Serve with a dollop of whipped cream and any berries you wish.
Variations: crumble 6 pecan halves on top of each before baking(adds a negligible amount of carbs).
When my husband asks why I haven’t made this yet, it is because I don’t like cheesecake. That is not stopping me from sharing this recipe that was passed onto me. If you do make it, tell me how it was.