Low Carb Ricotta Cheesecake

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Recipe makes 8 Servings
(Calories: 539)

@ 35.6 NET carbs,  34.9 fat, 20.4 protein

This is not the actual photo of the dish.

Ingredients: Crust: 1 1/2 cups ground walnuts or pecan 2 tablespoons melted butter 1/2 teaspoon ground cinnamon Filling: 2 lbs ricotta cheese 4 ozs cream cheese, softened 4 egg 1 1/2 cups sugar substitute 3 T flour 1 T vanilla extract 2 T zest of lemon

Directions:

• Heat oven to 350. Line the outside of an 8" spring form pan with tin foil.

• Combine crust ingredients, press onto bottom and up sides of the pan.

• Bake 12 minutes, cool on a wire rack.

• Meanwhile in a processor or blender mix ricotta and cream cheese until smooth.

• Add eggs, one at a time, blend.

• Add remaining ingredients, blend until well mixed.

• Pour into crust. Bake in a roasting pan filled half way with boiling water for 1 hour.

• Cool in oven 30 minutes then remove to wire rack and cool.

• Place in refrigerator to chill.

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