This keto-friendly Italian Lemon Ricotta Cheesecake has a candy, tangy taste and wealthy, creamy texture that’s merely irresistible! It’s additionally simple to make and solely has Four web carbs per slice.
Cheesecake is usually a nice keto dessert. So long as you utilize a low-carb sweetener, the remainder of the components are very keto-friendly!
It’s a scrumptious dessert that’s at all times certain to please a crowd. It seems like indulging even if you’re not.
I really like creating new keto cheesecake recipes. There are such a lot of alternative ways to make them, from my conventional keto cheesecake recipe to those cute no bake keto key lime cheesecake in a jar.
For those who love this wealthy, scrumptious dessert as a lot as I do, you must strive my Italian lemon ricotta cheesecake!
The recent, vibrant taste of the lemons mixed with the wealthy, creamy texture makes this deal with irresistible. It’s the right steadiness of candy and tart that makes you retain going again for extra!
And also you’ll by no means guess how easy it’s to make. After you prebake the crust, you’ll merely whip the heavy cream, combine the remainder of the components till clean, fold them collectively, then pour into the crust and permit to set within the fridge.
This Italian impressed variation of cheesecake is so scrumptious, it’s certain to be successful with any crowd!
How you can make a keto lemon ricotta cheesecake
Prepping your cheesecake is as simple as mixing collectively the components! This can be a very easy, easy recipe.
First, we’ll prep and bake the crust:
- Preheat oven to 350°F.
- Mix melted butter, almond flour, sea salt, and sweetener in medium bowl. Stir till well-combined.
- Grease 9-inch glass pie pan with non-stick cooking spray or oil, then gently press the crust into the pan.
- Bake the crust for 12-15 minutes, then take away from the oven and set on a rack to chill.
Subsequent, we’ll mix the filling components and permit the cheesecake to set:
- Add cream cheese, ricotta cheese, sweetener, lemon and vanilla extracts, and lemon zest to massive mixing bowl.
- Mix the whole lot collectively on medium pace till the filling is creamy and clean.
- Whip the heavy cream till stiff peaks kind in a separate bowl. I discover that utilizing a relaxing mixing bowl hastens the method.
- Fold the whipped cream into the cream cheese combination. Be mild to keep away from deflating the whipped cream an excessive amount of, however be sure that all of the components are utterly combined.
- Pour the filling into the cooled crust.
- Place within the fridge to set for no less than Four hours earlier than serving.
Your low carb Italian ricotta cheesecake will likely be able to take pleasure in! I prefer to slice mine into 16 slices, which come out to Four web carbs per serving.
What’s Italian cheesecake
The cheesecake often served within the US is a New York model cheesecake. For those who’ve ever had cheesecake at a restaurant or occasion, it was in all probability this model.
The primary distinction is that New York model cheesecake is made with cream cheese whereas conventional Italian cheesecake is made with ricotta. They’re generally even referred to as “ricotta pies.”
Italian cheesecakes will likely be a bit lighter and fluffier. New York model cheesecakes are identified for being very heavy and dense because of the cream cheese.
For this lemon ricotta cheesecake recipe, I like to mix cream cheese and ricotta. You get the most effective of each worlds! The result’s wealthy and tangy with a stupendous, creamy texture.
For those who like cheesecake, you’re going to like this keto model made with ricotta.
Ensuring your cheesecake units
If there may be an excessive amount of liquid in your filling, your cheesecake will be unable to set correctly.
Most extra liquid will come from the ricotta. Earlier than mixing the filling components collectively, it’s greatest to pressure the ricotta with a wire mesh strainer or cheesecloth.
You can additionally pressure the filling after you’ve mixed it, earlier than pouring into the cooled crust.
For those who do that recipe and the cheesecake doesn’t set, you might not have strained the filling correctly.
Extra recipes to strive
Can’t get sufficient of wealthy, creamy, low-carb cheesecake recipes? Try just a few of those favorites:
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Keto Italian Lemon Ricotta Cheesecake
Assume it’s unimaginable to make a wholesome, low carb lemon cheesecake that tastes similar to “nonna” makes it? This keto pleasant dessert will blow your thoughts however gained’t blow up your stomach!
Recipe Video (Click on on Picture to Play)
Print Pin Overview Recipe
- 1 teaspoon grass-fed gelatin non-obligatory, however really helpful
- 16 ounces cream cheese softened
- 15 ounces ricotta cheese
- 1 cup low carb sugar substitute
- 1 tbsp vanilla extract
- 2 tsp recent lemon zest
- half tsp lemon extract
- 1 half cups heavy cream
Preheat your oven to 350°F.
Soften the butter in a microwave secure bowl.
Mix the melted butter, almond flour, sea salt, and sweetener in a medium mixing bowl.
Spray a 9in. glass pie pan with non-stick cooking spray and gently press the crust into the pan. Bake it for 12-15 minutes then take away it from the oven and set on a rack to chill.
Sprinkle gelatin (if utilizing) on prime of two teaspoons of water in small bowl to melt. Then stir in 2 teaspoons sizzling water to utterly dissolve the gelatin.
In a big mixing bowl or stand mixer mix the cream cheese, ricotta cheese, sweetener, the lemon and vanilla extracts, and the lemon zest.
Mix the whole lot collectively on medium pace till the filling is creamy and clean.
In one other medium mixing bowl, use a hand mixer to whip the heavy cream till stiff peaks kind, streaming in gelatin water combination (if utilizing) to stabilize the cream.
Fold the whipped cream into the cream cheese combination. Be mild however you’ll want to utterly combine all of the components.
Pour the filling into the cooled crust and refrigerate the pie for no less than Four hours earlier than serving.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Serving: 1slice | Energy: 339kcal | Carbohydrates: 5g | Protein: 8g | Fats: 32g | Saturated Fats: 16g | Ldl cholesterol: 86mg | Sodium: 158mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 0.5mg | Calcium: 128mg | Iron: 0.7mg
Web Carbs: 4 g | % Carbs: 4.8 % | % Protein: 9.5 % | % Fats: 85.7 %
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Observe on Dietary Info
Dietary data for the recipe is offered as a courtesy and is approximate solely. We can’t assure the accuracy of the dietary data given for any recipe on this web site. Erythritol carbs should not included in carb counts because it has been proven to not impression blood sugar. Web carbs are the whole carbs minus fiber.
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First Revealed: July 9, 2018… Final Up to date: Might 21, 2020