Italian · Dessert
Italian Cheese Cake
A low-carb take on Italian-style baked cheesecake, built on a ricotta, cottage cheese and mascarpone base sweetened with allulose instead of sugar, with almond flour standing in for a crust and fresh raspberries scattered over the top.
$2
15 minsPrep
34 minsCook
289 minsTotal
MediumLevel
Nutrition per serving
278Calories
13.2gProtein
21.5gFat
16.3gCarbs
3.1gSugar
2gFiber
212mgSodium
123mgChol
11.1gSat Fat
200mgPotassium
165mgCalcium
0.9mgIron
0.5mcgVitamin B12
5.9mgVitamin C
0gPolyol
9gAllulose
0.5gAlcohol
Goes well with
Espresso with Steamed Milk
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and butter the base and sides of a 10cm springform tin.
2
In a food processor or with a hand mixer, blend the drained cottage cheese until completely smooth, then add the ricotta and mascarpone and beat until silky with no lumps.
3
Beat in the egg, allulose, lemon zest and vanilla extract until just combined - do not overbeat once the egg is in.
4
Stir in the almond flour and melted butter until evenly incorporated into the batter.
5
Pour the mixture into the prepared tin and smooth the top with a spatula.
6
Bake for 32-36 minutes until the edges are set and the centre still has a gentle wobble.
7
Turn off the oven, crack the door open and leave the cheesecake inside for 10 minutes before removing.
8
Cool to room temperature on a wire rack, then chill in the fridge for at least 4 hours or overnight to fully set.
9
Run a knife around the edge, release the springform ring, slice in half and top each slice with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g drained, blended smooth cottage cheese lowfat
- 3.2 oz90g whole milk, well drained ricotta
- 0.9 oz25g mascarpone
- 3/43/4 eggs, beaten (38g)
- 0.6 oz18g allulose
- 0.5 oz14g almond flour
- 0.2 oz5g zested lemon
- 0.1 oz3g vanilla extract
- 0.4 oz10g melted butter
- 1.2 oz35g halved raspberry
