What does adding an extra egg to cheesecake do?

Adding richness and a smooth texture , the proteins in the eggs set up during the gentle baking process, solidifying the dense network of dairy and sugar into a sliceable whole. Too many eggs will create a cracked and sunken cheesecake with an overly firm texture. Too few eggs and the cheesecake won't set well.

Does keto cheesecake have carbs?

And as it has a high fat content, it's an ideal keto dessert. How many carbs are in keto cheesecake? This keto cheesecake recipe has only 2.9g total carbs per serving . This does not include the easy berry sauce or any other toppings or additions.

What not to do when making cheesecake?

16 Mistakes You're Making With Homemade Cheesecake Working with cold ingredients. Hobo_018/Getty Images. ... Using whipped cream cheese. ... Using low-fat cream cheese. ... Undermixing your cheesecake. ... Not diversifying your cheeses. ... Not being careful with your eggs. ... Only making plain cheesecake. ... Baking in anything but a springform pan. More items... May 29, 2023

Is sour cream or heavy cream better for cheesecake?

Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor . You need a little of each -- cream for texture and sour cream for flavor. With our ingredients settled, we focused in on how to keep the cheesecake from baking up grainy and cracked.

Can I eat keto cheesecake everyday?

Yes, you can eat cheesecake on a ketogenic diet as long as it fits within your daily carb limit . It's important to choose a recipe with low-carb ingredients and to track your macros to stay within your daily carb, fat, and protein goals.

What can I substitute for sugar in cheesecake?

Stevia: It's a natural sweetener from the Stevia plant. ... Monk Fruit Sweetener: Made from monk fruit extracts, it's calorie-free and tastes similar to sugar. Honey: It's natural and adds moisture to cakes, but it has its own flavor. Maple Syrup: Another natural option with a rich flavor that adds moisture to cakes. More items... Aug 19, 2019

Can I eat unlimited cheese on keto?

Enjoying cheese is one of the pleasures of the keto diet. But that doesn't mean it's unlimited and unrestricted . Nutritionists say that keto practitioners need to be selective with the cheese varieties they consume while on keto and enjoy them only in moderation to avoid disrupting ketosis and hampering weight loss.

What happens if you add an extra egg?

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery . The explanation for this lies in the fact that eggs are made up of protein.

Why is my cheesecake not fluffy?

Why is my cheesecake not fluffy? The airy texture comes from the folding of whipped egg whites through the batter. However, if the egg whites are not folded properly it can result in a dense cake . If you under-mix the egg whites into the batter you will have a cake with a dense bottom and light top.

How do you make a cheesecake mixture thicker?

Increase the Amount of Cream Cheese: Adding more cream cheese to the filling can help thicken it. ... Add Sour Cream: Incorporating sour cream into the filling can add thickness and tanginess. ... Use Greek Yogurt: Similar to sour cream, Greek yogurt can be added to the filling to increase thick. Jun 1, 2023

What happens if you overbeat eggs in cheesecake?

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack . THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Keto Zucchini Ricotta Cheesecake - Divalicious Recipes (2024)

Published: Jun 28, 2018 · Updated: Jan 30, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow CarbVegetarian

This keto zucchini ricotta cheesecake is a delicious savory dish served warm from the oven or cold once chilled.Many ricotta cheesecakes are a dessert but this is a savory crustless and flourless cheesecake for a main dish.

If you have a garden overflowing with zucchini, this is the perfect way to use it up right now. This low carb keto ricotta cake is a great dessert in the hot summer months.

Try a savory ricotta zucchini cheesecake for a nice change from a frittata or low carb quiche for lunch or supper. You might be pleasantly surprised! Although the husband refuses to call this a cheesecake because it has no crust. It could be called a crustless savory pie.

Keto Zucchini Ricotta Cheesecake - Divalicious Recipes (1)

This zucchini ricotta cheesecake is simply delicious warm but serve it cold and the flavors seem to dance with each other. I am personally torn between the best way to serve this ricotta cheesecake.

Jump to:

IS RICOTTA CHEESE KETO?
THE INGREDIENTS
HOW TO MAKE KETO ZUCCHINI RICOTTA CHEESECAKE
VARIATIONS
STORAGE
FREQUENTLY ASKED QUESTIONS
MORE KETO ZUCCHINI RECIPES
Zucchini Ricotta Cheesecake

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IS RICOTTA CHEESE KETO?

Carbs in cheese can vary slightly and ricotta is a great low carb cheese with a 100g serving being just 4g net carbohydrates. It's high in protein and fat fitting into your macros well.

A slice of this savory ricotta cheesecake is just 3g net carbs a slice.

THE INGREDIENTS

Keto Zucchini Ricotta Cheesecake - Divalicious Recipes (2)

We use whole milk ricotta cheese but you could also make your own.

The recipe calls for 2 cups of zucchini AFTER the water has been squeezed out which is about 2 medium zucchinis.

HOW TO MAKE KETO ZUCCHINI RICOTTA CHEESECAKE

The key to this zucchini ricotta cheesecake is to squeeze the water out of the zucchini so you are not left with a soggy cheesecake. We use a nut bag, normally used to make nut milk. Cheesecloth works just as well.

Keto Zucchini Ricotta Cheesecake - Divalicious Recipes (3)

Keto Zucchini Ricotta Cheesecake - Divalicious Recipes (4)

Grated the zucchini

Squeeze the water out of the grated zucchini.

VARIATIONS

I use goats cheese for this ricotta cheesecake topping but think this would be just as nice with Feta cheese too.

If you don't have ricotta cheese, cottage cheese would be another low carb alternative for this keto cheesecake recipe.

The dill could be replaced with chopped fresh parsley or even basil.

STORAGE

Keep this keto ricotta cheesecake in the fridge and it should last up to 4 days. Keep it covered with cling film. I find that if you keep it in an air tight container it can become slightly soggy.

FREQUENTLY ASKED QUESTIONS

What is the texture like?

This is a savory cheesecake and the texture is not as smooth as a dessert ricotta cheesecake due to the zucchini.

Can you freeze ricotta cheesecake?

This can be frozen but make sure that the ricotta has completely cooled. Wrap it in foil and it will last up to 3 months in the freezer.

MORE KETO ZUCCHINI RECIPES

If you have a surplus of summer zucchini we have plenty of low carb recipes for you to try.

Zucchini Feta Mint Cake

Grilled Zucchini with Feta & Mint Salad

Low Carb Zucchini Galette

Baked Ricotta Stuffed Zucchini

This post was originally posted in June 2018. The photos and content have been updated but the recipe is the same.

Zucchini Ricotta Cheesecake

Angela Coleby

This keto zucchini ricotta cheesecake is a delicious savory dish and makes a great low carb alternative to a quiche. Enjoy it hot or cold for a summer lunch or picnic.

4.54 from 13 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine Low Carb, Vegetarian

Servings 8 slices

Calories 166 kcal

Equipment

8 inch spring form cake tin

Ingredients

2 cups Zucchini grated and water squeezed out
15 oz Ricotta cheese
½ cup Parmesan cheese grated
2 Spring onions chopped
2 Garlic cloves chopped
¼ cup Dill, fresh chopped
1 tablespoon Lemon zest
2 large Eggs beaten
⅓ cup Goats cheese
½ teaspoon Salt
½ teaspoon Black pepper

Instructions

Preheat the oven to 180C/350F degrees.
Lightly spray an 8 inch spring form cake tin and line the bottom with parchment paper.
Combine the ricotta, Parmesan, onions, garlic, dill and lemon thoroughly in a large mixing bowl. Add the eggs and mix well.
Add the grated zucchini, season with the salt & pepper, and stir well.
Put the mixture into the springform pan and spread evenly.
Top with slices or chunks (depending whether you use hard or soft) of the goat’s cheese and put it over the top of the ricotta cheesecake
Bake for 1 hour until the goats cheese is melted and the top of the cheesecake is slightly golden or brown.
Remove and cool in the pan for 10 minutes, then remove and either serve warm or allow to chill and serve. Either way is delicious.

Notes

Serves 8 slices

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1SliceCalories: 166kcalCarbohydrates: 4gProtein: 12gFat: 12gFiber: 1g

The information shown is an estimate provided by an online nutrition calculator.

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