Low Carb Ricotta Cheesecake
Indulge your sweet tooth guilt-free with this creamy and luscious Low Carb Ricotta Cheesecake, a perfect dessert for keto and low-carb enthusiasts. Featuring a buttery almond flour crust and a rich, velvety filling made with ricotta cheese, softened cream cheese, and a hint of lemon zest, this dessert is as light as it is satisfying. Sweetened with erythritol or your favorite low-carb sweetener, it's a healthier twist on the classic cheesecake without sacrificing flavor. Easy to prepare and baked to perfection, this elegant treat serves as an ideal finish for any meal, whether it’s a holiday gathering or a weeknight indulgence. With only 20 minutes of prep time and simple baking techniques, this cheesecake is topped off with a smooth, crack-free finish thanks to a careful cooling method. Enjoy each slice chilled for a dessert that's as refreshing as it is delightful!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Unsalted butter
- 0.25 cup Granulated erythritol or any low-carb sweetener
- 2 cups Ricotta cheese
- 8 ounces Cream cheese, softened
- 4 Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest
- 0.5 cup Heavy cream
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides of the pan with some butter.
In a small bowl, mix the almond flour, melted butter, and 1/4 cup of granulated erythritol until the mixture resembles wet sand.
Press the almond flour mixture into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes in the preheated oven, then remove and allow it to cool while preparing the filling.
In a large mixing bowl, combine ricotta cheese, softened cream cheese, 1/4 cup of granulated erythritol, and salt. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl if necessary.
Mix in the vanilla extract and lemon zest until just combined.
Add the heavy cream and continue beating until the mixture is smooth and fluffy.
Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool in the oven for 1 hour, which helps prevent cracks.
After cooling, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
Once set, carefully remove the springform pan and transfer the cheesecake to a serving platter. Slice into wedges and serve chilled.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.0 g | 367% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1479 mg | 493% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 16.2 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2679 mg | 206% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1029 mg | 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.
