Ricotta Cheesecake with Lemon Drizzle and Pine Nuts

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This recipe makes 12 servings
Recipe Nutrition Info Comments 0
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This traditional Italian dessert is refreshingly light and delicately citrusy. You'll find it's quite unlike our dense, creamy American cheesecake, but no less delicious.


  • cooking spray
    to coat pan
  • 3 tablespoon nuts, pine nuts
  • 6 large egg(s)
  • 3/4 teaspoon cream of tartar
  • 1/3 cup(s) sugar substitute
    plus 1 teaspoon, divided
  • 2 teaspoon vanilla extract
  • 32 ounce(s) cheese, ricotta, part-skim
    (1 container)
  • 1 medium lemon
    zested (use 1 teaspoon) and juiced (use 2 tablespoons)


  • 1

    MAKE-AHEAD: Cheesecake is best made 1 day ahead and refrigerated.

  • 2

    Position a rack in the middle of the oven and heat the oven to 275°F. Lightly coat a 9-inch springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Transfer nuts to a plate to cool. Increase the oven to 325°F.

  • 3

    In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes longer. Set aside.

  • 4

    In a separate large bowl, with an electric mixer at medium speed, beat egg yolks, 1⁄3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold in until well combined.

  • 5

    Pour batter into the prepared pan, place the pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.

  • 6

    In a small saucepan, combine lemon juice and remaining 1 teaspoon sugar substitute; bring to a simmer over low heat. Remove from the heat and gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle remaining mixture into the cracks. Sprinkle the top with pine nuts.

  • 7

    Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.

Nutritional Information Amount Per Serving
  • Calories140
  • Total Fat9g
  • Saturated Fat4.5g
  • Sodium140mg
  • Carbohydrates5g
  • Dietary Fiber0g
  • Protein11g
  • Cholesterol-
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