Servings: 8 slices
Calories: 77kcal
Equipment
- large mixing bowl
- small mixing bowl
- 9" pie plate
- Rolling Pin
- hand mixer or food processor
Ingredients
- 1 full size graham cracker
- 4 tsp flour
- ⅓ cup Whole Earth monk fruit with erythritol or other sweetener equivalent to ⅓ c sugar
- ¼ tsp salt
- 15 oz fat free ricotta
- ¾ cup plain non-fat yougurt, drained overnight or Greek yogurt
- 1 tsp vanilla extract
- 3 egg whites or 2 eggs
Instructions
- Preheat oven to 325 ℉
- Using a rolling pin, crush 1 full square of graham crackers into crumbs.
- Grease and dust a 9" pie plate with graham cracker crumbs. Shake out excess crumbs.
- Beat ricotta and yogurt until smooth with a hand mixer or food processor.
- Mix flour, sugar substitute, and salt together and then mix into the ricotta and yogurt mixture. Taste for sweetness. Add more sweetener if you desire.
- Add the egg whites to the cheese mixture and mix thoroughly. Pour into the pie plate.
- Bake for 30 min. The cheese cake will be jiggly in the middle but a knife inserted in the center will come out relatively clean.
- Cool to room temperature and refrigerate for at lest 4 hr before serving.
Notes
The cheesecake will hold up well in the refrigerator for four days.
When 2 tbsp of cornstarch was used instead of flour, the recipe was runny and took much longer to cook. 1 tbsp of cornstarch is equivalent to 2 tbsp of flour. I have not tried increasing the amount of cornstarch.
Nutrition
Serving: 1slice | Calories: 77kcal | Carbohydrates: 21g | Protein: 7.6g | Fat: 0.3g | Sodium: 95mg
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