The delicious Dukan Friendly Ricotta Cheesecake came out from the panic when I realized that I’m on diet, a diet that actually works for me , and I have guests for dinner. Only the ones who never where on a diet won’t recognize the dilemma “I’m on a diet and I have guests for dinner, do I break the diet or do I just have a glass of water while they have dessert?” Cheesecake is always such an easy option, pretty versatile and while this recipe is no easy peasy, if you respect the instructions you will delight yourself with a slice of “no way, this can’t be low carb low fat cheesecake“

Ingredients for Dukan Friendly Ricotta Cheesecake :

1 cup fat free ricotta cheese

1 1/2 cups sugar substitute

1/3 cup heavy cream

1/2 fat free cup sour cream

1 tbsp. fresh lemon juice

1 tbsp lemon zest

700 gr light/(fat free) cream cheese

1 tbsp. vanilla extract

2 eggs whites

5 egg yolks

a pinch of salt

Instructions for Dukan Friendly Ricotta Cheesecake

Pre heat oven to 200C. Spray a 20cm diameter cake pan with non stick vegetable oil cooking spray and set it aside. In a larger baking pan big enough to fit the cake pan, pour about 4cm of water and place it the oven to pre heat.

In a food processor on low-speed, soften and refine the ricotta cheese for about 2 minutes, when ready add the softened cream cheese, the sour cream and the sugar substitute and mix again for about 2-3 minute until well mixed with a fluffy consistence. Using a whisk or a mixer beat the egg whites till it becomes a nice and firm foam, when done, set aside. In a medium bowl whisk the heavy cream together with vanilla, lemon juice, zest and egg yolks until blended, pour the egg mixture into the cream cheese mixture. Beat on medium –low speed until blended (not to over-whip) now take it aside and with a spatula fold the egg whites gently in the mixture. Pour batter into the greased cake pan and place it in the oven in the heated water bath. Bake for 15 minutes, and without opening the oven door (this cheesecake has the consistency of a soufflé) lower the oven temperature to 120 C. Continue baking for 1,5 hours, when it’s baked you will notice the light golden brown top and the cake is pulling away from the sides of the pan. Turn the oven off but leave the cake in the oven a few more hours to make sure that the cake will remain nice and tall.

When ready, remove the cake and refrigerate before serving. Serve well chilled with fruits or toppings of your choice.