This Low Carb Ricotta Cheesecake Recipe is a light and airy recipe, which features whole milk ricotta cheese and fresh lemon zest. It’s a lighter alternative to cream cheese, ready in about 1 hour and 30 minutes (plus chilling time).
Low Carb Ricotta Cheesecake Recipe Ingredients
- 1 tablespoon butter, melted (for the baking dish)
- 30 ounces whole milk ricotta cheese, room temperature (do not use reduced-fat)
- 1 teaspoon stevia glycerite (or ⅔ cup granulated keto sweetener like Erythritol/Allulose)
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch (or 1 tsp xanthan gum for strict keto)
- 1 tablespoon fresh lemon zest
- 4 large eggs, room temperature
How To Make Low Carb Ricotta Cheesecake Recipe
- Preheat and Prep: Preheat the oven to 350°F (175°C). Brush a 9-inch pie plate (or springform pan) with half of the melted butter. Cut a circle of parchment paper to fit the bottom, place it in the dish, and brush the parchment with the remaining butter. This ensures the delicate cake releases easily.
- Whisk the Base: In a medium mixing bowl, combine the room temperature ricotta cheese, stevia (or sweetener of choice), vanilla extract, cornstarch, and lemon zest. Whisk vigorously until the mixture is smooth and the ingredients are fully incorporated.
- Add Eggs Gently: Add the eggs to the bowl. Whisk gently just until combined. Crucial Step: Do not overmix at this stage. Introducing too much air after adding the eggs can cause the cheesecake to puff up rapidly in the oven and then collapse or crack as it cools.
- Bake: Pour the batter into the prepared pie plate. Bake for about 45 minutes. You are looking for specific visual cues: the sides should be puffed and browned, and the center should be firm to the touch but still jiggly underneath (like gelatin).
- Cool Slowly: Remove the cake from the oven. Let it cool in the pan on a wire cooling rack for 2 hours.
- Chill: Once cooled to room temperature, cover the cake loosely and refrigerate it for at least 2 more hours, but preferably overnight. This chilling time allows the texture to transform from soft custard to a firm, sliceable cake.
Recipe Tips
- The Lemon Zest is Mandatory: Unlike heavy cream cheese cakes, ricotta has a mild, milky flavor that can be bland on its own. The tablespoon of lemon zest cuts through the dairy and brightens the entire profile.
- Room Temperature Ingredients: You must remove the ricotta and eggs from the fridge at least 2 hours before baking. Cold ingredients will result in a lumpy batter that doesn’t bake evenly.
- The Paper Towel Trick: Ricotta holds a lot of whey (moisture). When storing leftovers, place the slices on paper towels in the container. The towels will absorb the excess liquid that seeps out over time, actually making the cake creamier and denser after a day or two.
- Cornstarch vs. Xanthan Gum: The recipe calls for 2 tablespoons of cornstarch (approx. 14g carbs total). Spread across the whole cake, the carb impact is low. However, for strict keto, you can swap this for 1 teaspoon of xanthan gum or arrowroot powder to thicken the batter.
- Sweetener Options: Stevia glycerite is very potent and has no bulk. If you prefer the mouthfeel of sugar, use a granulated erythritol blend (like Swerve) but make sure to whisk until it fully dissolves so the cake isn’t gritty.
What To Serve With Low Carb Ricotta Cheesecake Recipe
This Italian-style cheesecake is lighter than New York style and pairs well with fruit.
- Fresh Berries: Sliced strawberries or raspberries.
- Sugar-Free Berry Coulis: Simmer berries with a little water and sweetener, then strain.
- Whipped Cream: Unsweetened heavy cream whipped with vanilla.
- Espresso: A shot of strong coffee complements the Italian vibe.
How To Store Low Carb Ricotta Cheesecake Recipe
- Refrigerate: Store leftovers in a sealed container in the fridge for up to 3-4 days. As mentioned in the tips, place paper towels under the slices to absorb moisture, replacing them daily if they become soaked.
- Freeze: You can freeze this cheesecake. Wrap individual slices tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw in the refrigerator overnight. The texture may become slightly more crumbly upon thawing.
Low Carb Ricotta Cheesecake Recipe Nutrition Facts
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 115mg
- Sodium: 180mg
- Total Carbohydrates: 5g
- Dietary Fiber: 0g
- Sugar: 1g
- Protein: 14g
- Net Carbs: 5g
Nutrition information is estimated per slice (based on 8 slices).
FAQs
Why is my cheesecake watery?
Ricotta cheese has a high moisture content. If you didn’t use “Whole Milk” ricotta or used a “part-skim” variety, it will be watery. Draining the ricotta in a cheesecloth for 30 minutes before mixing can help prevent this.
Can I make this crustless?
This recipe is designed to be crustless! The edges brown beautifully on their own, forming a natural “crust” from the caramelized cheese.
Is this Keto?
Yes. While it contains a small amount of cornstarch, the net carb count per slice is very low (approx 5g), fitting well within a low-carb diet.
Low Carb Ricotta Cheesecake Recipe
Description
A rustic, crustless Italian cheesecake made with creamy whole milk ricotta and lemon zest that is naturally gluten-free and low sugar.
Ingredients
Instructions
- Preheat oven to 350°F and butter a 9-inch pie plate (line bottom with parchment).
- Whisk ricotta, sweetener, vanilla, cornstarch, and lemon zest.
- Add eggs and whisk gently just until combined (do not overmix).
- Pour into pie plate.
- Bake for 45 minutes until puffed and browned.
- Cool on rack for 2 hours.
- Refrigerate for at least 2 hours (overnight is best).
Notes
- The lemon zest is essential for the flavor profile; do not skip it.
- Avoid overmixing the eggs to prevent introducing too much air.
- Ingredients must be at room temperature for a smooth batter.
- Place leftovers on paper towels in the fridge to absorb excess whey.
Low Carb Ricotta Cheesecake Recipe
