Irish Cream Ricotta Cheesecake Tops St. Patrick’s Day

Photo: Irish Cream Ricotta Cheesecake

Do you celebrate St. Patrick’s Day? Oddly, it’s one of those holidays that tons of people celebrate whether they have even an ounce of Irish blood or not. That’s because it’s fun! Irish music can get your toes tapping or move you to tears. Then you toast the Irish and have another beer or an Irish Coffee or whatever floats your boat. The point is, people get together and have a good time.

The same thing applies to eating some great Irish-styled food on March 17th. Sure, lots of it isn’t actually Irish food, but it’s the spirit (sometimes in actuality) that contributes to the festivities.

While I’ve made an Irish Cream Cheesecake before, here’s a different version drawing on the ricotta-style cheesecake.  I adapted this from the basic recipe and used a combination of real Irish Cream and sugar-free Irish Cream Syrup to give it the yummy flavor. You could make it with all Irish Cream (add about 1 net carb per slice) or with all sugar-free Irish Cream syrup (subtract about 1 net carb per slice). While it makes six good-sized slices, I find that one-eighth of the cake is enough to satisfy me, but I’ve given the nutrition information for both size options.

Irish Cream Ricotta Cheesecake

Adapted by Rene Averett

8 oz. Cream Cheese
1/2 cup whole milk Ricotta Cheese
3/4 cup Sugar Substitute
2 Eggs
2 tablespoons Irish Cream
2 tablespoons sugar-free Irish Cream Syrup
2 tablespoons Low Carb Flour, Almond Flour, or Soy flour,
or 1 tablespoon Coconut Flour
3 tablespoons Butter, softened
1/4 cup Heavy Cream or Sour Cream

Preheat oven to 350 degrees (F.) Cut a piece of parchment paper to fit a 6″x6″ spring-form pan and spray with cooking spray.

In a medium mixing bowl, combine the cream cheese and ricotta cheese until well mixed. Add the sugar, eggs, lemon mix, vanilla, flour, and butter. Mix until smooth and creamy. Stir in the heavy cream or sour cream last.

Pour the mixture in the cake pan and smooth.

Bake in the preheated oven for 50 minutes. Turn off the oven and leave for another 30 minutes. Let sit to cool about 10 minutes. Remove from spring-form pan. Cover with plastic wrap and place in the refrigerator to cool before serving.

Makes six to eight servings.

Irish Cream Chocolate Sauce

2 tablespoons Sugar-free Irish Cream Syrup
2 tablespoons Sugar-free Chocolate Topping (Walden Farms)

Mix together and drizzle over the top of each slice as you serve it. Top with a dollop of whipped cream.

To make your own sugar-free chocolate syrup, add 2 tablespoons unsweetened chocolate, 2 tablespoons sugar substitute, and 2 tablespoons hot water together, add a bit of vanilla extract and stir until you have a syrup. To thicken it a little, cook in microwave for about 30 seconds, then stir again and let cool.

Here are more recipes on this site for more St. Patrick’s Day dining options:

Not Quite Traditional Corned Beef Hash

 

 

Photo: Corned Beef Pie Corned Beef Cottage Pie

 

 

Photo: Irish Benedict Irish Benedict Brunch

 

 

Photo: Traditional Corned Beef and Cabbage Corned Beef and Cabbage

 

 

Photo: Irish Soda Bread Irish Soda Bread – low carb

 

 

Photo: Irish Apple Cake Irish Apple Cake

 

 

For even more foods for St. Patrick’s, type in Irish in the search box to get more recipes. Erin go Bragh to you all!

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