Low Sodium Ricotta Cheesecake
Elevate your dessert game with this luscious Low Sodium Ricotta Cheesecake—a perfect blend of creamy indulgence and mindful eating. This lighter twist on a classic cheesecake uses low sodium ricotta and unsalted butter to keep the sodium content in check, while maintaining its rich and velvety texture. The lemon zest and juice provide a refreshing citrus kick that brightens every bite, complemented by a subtle hint of vanilla. A simple graham cracker crust is the ideal base for this smooth and tangy filling, baked to perfection and cooled slowly to ensure a flawless finish. Whether you're looking for a heart-healthy dessert or simply a delicious treat, this low sodium ricotta cheesecake is a crowd-pleaser that delivers guilt-free satisfaction. Perfect for special occasions or everyday indulgence, it’s easy to make and sure to impress!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1.5 cups graham crackers, unsalted
- 3 tablespoons granulated sugar
- 2 cups low sodium ricotta cheese
- 8 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with some unsalted butter and set aside.
In a food processor, pulse the graham crackers until finely ground. Add 3 tablespoons of granulated sugar and 3 tablespoons of melted unsalted butter, then pulse until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, combine the low sodium ricotta cheese and softened cream cheese with an electric mixer on medium speed until smooth and well combined.
Add 0.75 cup of granulated sugar to the cheese mixture and continue mixing until completely integrated.
Beat in the eggs one at a time. Ensure each egg is fully incorporated before adding the next.
Mix in the vanilla extract, lemon zest, and fresh lemon juice, and blend until combined.
Add the all-purpose flour and mix on low speed until just combined, being careful not to overmix.
Pour the cheese mixture over the pre-baked crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes or until the center is set and slightly jiggles.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to cool slowly, which helps prevent cracking.
Once completely cool, cover and refrigerate the cheesecake for at least 4 hours or overnight.
To serve, remove the cheesecake from the springform pan, slice, and enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 35.7 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 187 mg | 14% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 189 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.
