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.
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Recipe Information
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
Instructions
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.
In a small mixing bowl, combine almond flour, melted butter, and a pinch of salt. Mix until the texture resembles wet sand.
Press the almond flour mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
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.
Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the vanilla extract and lemon zest until evenly distributed throughout the batter.
Pour the cheesecake batter over the almond flour crust in the springform pan, smoothing the top with a spatula.
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.
Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about 1 hour. This helps prevent cracking.
Once the cheesecake is at room temperature, cover and refrigerate for at least 4 hours or overnight to allow it to set completely.
Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your low-carb ricotta cheesecake!
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1285 mg | 428% | |
| Sodium | 1626 mg | 71% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 15.6 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1371 mg | 105% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1359 mg | 29% | |
*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.
