Ricotta Cheesecake Squares Recipe

My Shavuot Revenge Recipe

Shavuot was months ago, but this recipe is one I made in judgmental revenge against a cheesecake I was served around Shavuot! 

Right before Shavuot, I attended a community Shabbat dinner where cheesecake was served for dessert. I took a bite, but it was so heavy and sweet that I couldn't eat more.  This got me thinking about our desserts. We still serve the same old desserts made in the same old way—why? Why do we cling to traditional recipes instead of updating them to be healthier for our bodies and minds?

Jewish-style cheesecake is a rich and creamy dessert, often associated with Eastern European Jewish cuisine and commonly enjoyed during Shavuot. It has a dense and velvety texture, thanks to the combination of cream cheese, and sometimes cottage or farmer's cheese, along with sour cream, eggs, sugar, and vanilla extract. It typically features a graham cracker crust, though variations exist. Baking it in a water bath at a low temperature ensures even cooking and prevents cracking. It may be topped with sweetened sour cream or fruit compote, but it’s often served plain to showcase its luxurious texture.

In terms of its nutritional profile, Jewish-style cheesecake is high in calories, sugar and fat - no surprise when the primary ingredients are cream cheese and sour cream! A typical slice (about 125 grams) can contain around 350-450 calories, with 20-30 grams of fat, a significant portion of which is saturated. It also provides about 6-8 grams of protein and 30-40 grams of carbohydrates, largely from the sugar and crust.

So here is my ricotta cheesecake square recipe, a healthier alternative to traditional cheesecake. It's incredibly easy to put together and tastes divine. The ricotta gives it a rich texture without being heavy, and it is sweetened with a combination of erythritol and stevia, making it the perfect low-carb sweet treat.

The nutritional profile of the Ricotta Cheesecake Bars is better suited for our times due to its lower carbohydrate content and use of healthier alternative sweeteners. It’s lower  in calories, fats, and sugars than a traditional cheesecake - important since all of these can contribute to obesity, diabetes, and cardiovascular disease.

In contrast, Ricotta Cheesecake Bars offer several health benefits:

• Low Carb:
  The use of erythritol and stevia as sweeteners significantly reduces the carbohydrate content, making this dessert suitable for low-carb and ketogenic diets, which are popular for weight management and improving metabolic health.

• Lower Caloric Content:
  Ricotta cheese has fewer calories and less fat compared to cream cheese, helping to reduce the overall caloric content of the dessert.

• Natural Sweeteners:
  Erythritol and stevia are natural sweeteners that do not raise blood sugar levels, making them ideal for people with diabetes or those seeking to avoid spikes in blood glucose.

• Higher Protein:
  Ricotta cheese provides a good source of protein, which can help with muscle maintenance and satiety, making you feel fuller for longer.

• Nutrient Density: Ricotta is rich in essential nutrients like calcium, vitamin A, and B vitamins, contributing to bone health and overall well-being.

These Ricotta Cheesecake Bars offer a delicious and health-conscious alternative to traditional cheesecake, aligning with contemporary dietary trends that prioritize low-carb, low-sugar, and nutrient-dense foods.

Ricotta Cheesecake Squares

Category: Dairy

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Yield: 9 squares

Ingredients: 

16 oz. ricotta cheese, room temperature

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 tablespoon coconut flour

½ cup erythritol

1 teaspoon stevia powder

3 large eggs

Tools:

Large mixing bowl

A whisk

9-inch baking pan
Parchment paper

Instructions:

1. Preheat the oven to 350 degrees F and line a 9-inch square pan with a piece of parchment paper.

2. Add the ricotta to a large bowl and whisk until smooth and fluffy. 

3. Add in the lemon, vanilla, coconut flour, erythritol and stevia; continue whisking until combined.

4. Add in the eggs, one at a time, and whisk until a smooth and thick mixture forms. 

5. Pour the batter into the prepared pan and bake until lightly puffed up and nicely golden on top, around 35-40 minutes.

6. Allow to cool completely before slicing, preferably overnight. Serve with a dollop of Greek yogurt and some berries, if desired. Enjoy!

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I hope you enjoy these Ricotta Cheesecake Squares.  

In the comments, let me know which of our traditional desserts you think deserve a health makeover. 

If you have a healthier dessert recipe you want to share with our community, write to me at kenden@jewishfoodhero.com

Am Yisrael Chai 🕊️

Kenden