Sugar-Free Ricotta Cheesecake
Indulge guilt-free with this creamy, Sugar-Free Ricotta Cheesecake, a low-carb dessert that doesn’t compromise on flavor. Featuring a rich almond flour crust and a luscious blend of ricotta and cream cheese, this keto-friendly treat is sweetened with a granulated sugar substitute, making it perfect for those watching their sugar intake. Enhanced with a hint of vanilla and zesty lemon, every bite is light yet satisfyingly decadent. With just 20 minutes of prep and a gradual baking process to ensure a silky-smooth texture, this cheesecake is as easy to make as it is delicious. Serve chilled for the ultimate sugar-free dessert experience that’s perfect for any occasion!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 75 grams Unsalted butter, melted
- 150 grams Granulated sugar substitute (e.g., erythritol)
- 500 grams Full-fat ricotta cheese
- 200 grams Cream cheese, softened
- 4 large Eggs
- 1 tablespoon Vanilla extract
- 1 teaspoon Lemon zest
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (320°F).
In a mixing bowl, combine the almond flour and 50 grams of the sugar substitute. Pour in the melted butter and mix until the mixture resembles wet sand.
Press the almond flour mixture into the bottom of a greased 9-inch springform pan to form the crust. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove and let it cool while preparing the filling.
In a large bowl, combine the ricotta cheese, cream cheese, remaining sugar substitute, eggs, vanilla extract, lemon zest, and salt. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.
Pour the ricotta mixture over the cooled crust, spreading it evenly with a spatula.
Bake the cheesecake in the oven for approximately 50-60 minutes or until the edges are set and the center has a slight wobble when gently shaken.
Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool gradually in the oven for 1 hour.
After the hour, remove the cheesecake from the oven and run a knife around the edge to loosen it from the sides of the pan. Allow it to cool completely to room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Before serving, remove the cheesecake from the springform pan and transfer to a serving plate. Slice and enjoy your sugar-free treat!
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.9 g | 372% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1384 mg | 461% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 16.2 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1691 mg | 130% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1050 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.
