Crustless Ricotta Cheesecake
BY LOWCARBSPARK
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DISH INFO
INGREDIENTS
8
CALORIES
169
MINUTES
50
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1.
Start by mixing the ricotta and cream cheese with an electric mixer on medium speed for one or two minutes, or until very smooth and uniform.
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2.
Beat in the sugar, eggs, vanilla, butter, lemon zest, and juice until well combined.
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3.
Then add the flour and mix thoroughly.
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4.
Pour the batter into the pan, and to remove any bubbles in the cheesecake, tap it many times on the countertop from a low height, at least ten times.
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5.
Bake for one hour.
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6.
Remove from the pan and chill for at least four hours, ideally overnight, before serving chilled.
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SWIPE UP FOR THE FULL RECIPE AND EXTRA TIPS!!
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