Low
Carb No-bake Cheesecake
by
Best
of Low Carbs
Russian No-bake Cheesecake (Egg Paskha)
Fat
burning Index™of this recipe = 3.29* (scroll down for
explanation)
Ingredients
2.5 cups Farmers'
or Ricotta cheese
1.5 cupsbutter
1 cup heavy cream
Equivalent of 2 c sugar
20 yolks of boiled eggs
1/2 t vanilla
10 bitter almonds, crushed
Instructions
Beat the cheese in a
blender for several minutes or until smooth.
Ricotta requires more time to become smooth. Gradually add 1/2 of the
sweetener, cream, and softened butter. Separately blend therest of the
sweetener with the yolks. Add the yolk mixture to the cheese mixture,
beat for several minutes together; add vanilla. Carefully mix in the
almonds. Fold the ready mixture in a cheese cloth bag, hang above the
sink overnight. Put in a bowl; refrigerate for atleast 24 hours.
Nutrition
Nutrients
|
|
grams |
calories |
%total |
| Total: |
|
5516 |
|
| Fat: |
540 |
4862 |
87% |
| Sat: |
300 |
2703 |
49% |
| Poly: |
31 |
283 |
5% |
| Mono: |
168 |
1510 |
27% |
| Carbs: |
41 |
157 |
3% |
| Fiber: |
2 |
0 |
0% |
| Protein: |
137 |
549 |
10% |
Fat
burning Index™ = 3.29*
|
|
|
|
* To be a fat burning food, it should have Fat
burning Index™ above 1.5
| Detailed
Nutrition Facts |
|
Cheese, ricotta,
whole milk
Amount
Per
2.5 cup |
|
|
| Vitamin A |
57 % |
|
Vitamin C |
0 % |
|
| Calcium |
147 % |
|
Iron |
14 % |
|
| Vitamin D |
0 % |
|
Vitamin E |
4 % |
|
| Thiamin |
5 % |
|
Riboflavin |
58 % |
|
| Niacin |
3 % |
|
Folate |
19 % |
|
| Vitamin
B-6 |
10 % |
|
Vitamin
B-12 |
32 % |
|
| Phosphorus |
105 % |
|
Magnesium |
20 % |
|
| Zinc |
51 % |
|
Copper |
8 % |
|
|
|
| *Percent
Daily
Values are based on a 2,000 calorie
diet. Your daily values may be higher or lower depending on your
calorie needs. |
Back to
Low
Carb
Cheese Desserts
|
|
