Ricotta Cheesecake Low Carb

Indulge guilt-free with this creamy, velvety Ricotta Cheesecake Low Carb recipe—a delightful dessert that satisfies your sweet tooth while keeping carb counts in check. This cheesecake features a luscious blend of ricotta and cream cheese, subtly sweetened with granulated erythritol for a low-carb twist. A buttery almond flour crust adds a nutty crunch, while hints of lemon zest and vanilla elevate every bite with a refreshing brightness. Perfectly baked to retain that signature silky texture, this cheesecake is designed to impress your taste buds without compromising your healthy lifestyle. Prep it in just 15 minutes, let the oven work its magic, and enjoy a luxurious, chilled dessert that's keto-friendly and irresistibly delicious.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 450 grams Ricotta cheese
• 225 grams Cream cheese
• 100 grams Granulated erythritol (or preferred low-carb sweetener)
• 4 pieces Large eggs
• 2 teaspoons Vanilla extract
• 1 teaspoon Lemon zest
• 50 grams Almond flour
• 30 grams Unsalted butter (melted)
• 1 pinch Pinch of salt

Directions

Step 1

Preheat your oven to 160°C (320°F) and prepare a 9-inch (23 cm) springform pan by lightly greasing it or lining the bottom with parchment paper.

Step 2

In a small mixing bowl, combine almond flour, melted butter, and a pinch of salt. Mix until the texture resembles wet sand.

Step 3

Press the almond flour mixture evenly into the bottom of the prepared pan to form the crust. Set aside.

Step 4

In a large mixing bowl, combine the ricotta cheese, cream cheese, and granulated erythritol. Use a hand mixer or stand mixer to beat the mixture on medium speed until smooth and creamy.

Step 5

Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.

Step 6

Mix in the vanilla extract and lemon zest until evenly distributed throughout the batter.

Step 7

Pour the cheesecake batter over the almond flour crust in the springform pan, smoothing the top with a spatula.

Step 8

Place the pan in the preheated oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Step 9

Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about 1 hour. This helps prevent cracking.

Step 10

Once the cheesecake is at room temperature, cover and refrigerate for at least 4 hours or overnight to allow it to set completely.

Step 11

Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your low-carb ricotta cheesecake!

Nutrition Facts

Serving size	1065.8 grams (1065.8g)

Amount per serving	% Daily Value*
Calories	2254

Total Fat 193.90g	249%
Saturated Fat 98.80g	494%
Polyunsaturated Fat 3.30g
Cholesterol 1313mg	438%
Sodium 1583mg	69%
Total Carbohydrate 156.10g	57%
Dietary Fiber 5.70g	20%
Total Sugars 12.40g
Protein 99.70g	199%

Vitamin D 160IU	800%
Calcium 2297mg	177%
Iron 7mg	39%
Potassium 1057mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.0%

Protein: 14.4%

Carbs: 22.6%