ORANGE VANILLA CHEESECAKE
Other than sugar, cheesecake has lots of keto friendly ingredients. The eggs, butter, and cheese are all staples of a low carb diet. Mix in a little sweetener, and you have an everyday dessert. This cheesecake is sweet with hints of vanilla, orange, and almond. And the best part is that it’s sugar-free.
1 2/3 cup almond flour
1 tablespoon butter, melted
1/4 teaspoon almond extract
1 (8-ounce) package cream cheese, room temperature
1 cup ricotta, room temperature
3/4 cups xylitol
2 teaspoons orange zest
1 teaspoon vanilla extract
1/4 teaspoon vanilla beans (1 pod)
2 eggs, room temperature
Preheat oven to 350º F.
Line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, mix almond flour, melted butter, and almond extract. Press the almond mixture onto the bottom of the springform. Bake the crust for 15 minutes. Let Cool.
Decrease the oven temperature to 325º F.
Using an electric mixer, beat the cream cheese, ricotta cheese, and xylitol in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the orange zest, vanilla beans, and vanilla. Add the eggs 1 at a time, beating just until blended after each addition.
Pour the cheesecake mixture over the crust in the pan. Place the springform pan on the middle rack in the oven. Fill another pan with water and put on the bottom rack.
Bake until the center of the cheesecake for 1 hour 30 minutes.
Transfer the cake to a rack; cool for 1 hour.
A water bath keeps the cheesecake moist while baking. I didn’t have a pan large enough to fit the springform in, so instead I filled a pie dish with water and put it on the bottom rack. It worked just as well.
Whenever I use xylitol I will post this warning. While it is a natural, sugar free sweetener that has many health benefits for humans. It is toxic for dogs. So if you have a furry member in your family, do not let them eat anything with xylitol in it.