Low Carb New York Ricotta Cheesecake
Indulge in the creamy decadence of this Low Carb New York Ricotta Cheesecake, a luscious dessert that perfectly balances richness and lightness while keeping carbs to a minimum. Featuring a buttery almond flour crust and a delectably smooth filling made with a blend of cream cheese and whole milk ricotta, this cheesecake offers a low-carb twist on a timeless classic. Sweetened with your favorite sugar substitute, like erythritol or monk fruit, and subtly enhanced with hints of vanilla and fresh lemon juice, this dessert is as flavorful as it is guilt-free. With only 20 minutes of prep time and simple baking techniques, it’s the perfect make-ahead treat for special occasions or everyday indulgence. Serve chilled and enjoy pure cheesecake bliss in every low-carb bite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter (melted)
- 2.5 tablespoons Granulated sugar substitute (like erythritol or monk fruit)
- 16 ounces Cream cheese (softened)
- 15 ounces Ricotta cheese (whole milk)
- 0.75 cup Granulated sugar substitute (for filling)
- 4 Eggs
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice (freshly squeezed)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the almond flour, melted butter, and 2.5 tablespoons of granulated sugar substitute. Mix until the texture resembles wet sand.
Press the almond flour mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and ricotta cheese together until smooth and creamy.
Add 3/4 cup of granulated sugar substitute and mix until well combined.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Mix in the heavy cream, vanilla extract, and freshly squeezed lemon juice until the batter is smooth with no lumps.
Pour the cheesecake filling over the pre-baked crust, spreading it out evenly.
Place the springform pan on a baking sheet to catch any drips, then bake the cheesecake for 50-60 minutes. The center should be set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or preferably overnight to fully set.
Once chilled, release the cheesecake from the springform pan, slice it into 12 pieces, and serve. Enjoy your low-carb New York ricotta cheesecake!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 200 mg | 4% | |
*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.
