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Keto Ricotta Cheesecake

Keto Ricotta Cheesecake

This delicious Keto Ricotta Cheesecake is so decadent and moist, you will be in Keto Dessert Heaven! Easy to make but very impressive, add this to your Keto Celebration repertoire. 

Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions  

If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️

Keto Ricotta Cheesecake by Aussie Keto Queen. A delicious Keto Dessert perfect for Summer, this Low Carb Keto Ricotta Cheesecake is so impressive, your friends and family won’t even know they’re eating healthy. Delicious, simple and so decadent, topped with fresh berries. #summerdessert #ketodessert #ketocheesecake #ketogenicdiet

Keto Ricotta Cheesecake Summary

  • Ingredient tips
  • Recipe tips
  • Substitutions and sweetener tips
  • Storage tips
  • How many carbs in Keto Ricotta Cheesecake?

Before creating this Keto Ricotta Cheesecake, I didn’t know how to line a springform pan.

There, I said it.

I must have missed that class in Cooking in school. Every time I made something with a wobble or liquid filling, it would leak out and I thought it was my fault.

I assumed either I’d messed up or I’d bought cheap pans.

When I decided to create a Keto Cheesecake (because every Keto blogger has one, so it’s my turn!) I thought I better learn how to line a springform pan.

Luckily, YouTube saved the day with this handy video

You put the paper over the edges. Wow. It creates this seal that stops any filling leaking out, and makes it SUPER easy to remove after it’s cooked!

Because you’re not trying to peel off a perfect circle of paper!

Life changed.

Almost as life changing as this Keto Ricotta Cheesecake!

Ingredients for Keto Ricotta Cheesecake

You will need:

  • Almond flour
  • Butter
  • Xylitol
  • Salt
  • Cream cheese
  • Smooth ricotta
  • Lemon
  • Vanilla
  • Egg
  • Fresh berries

If you don’t like ricotta, don’t stress because it is beautifully blended into the cheesecake and complemented by the lemon in this recipe.

It is important to cook until it’s still a little bit wobbly in the middle. Not liquid, but ‘just set’ kind of thing.

Substitutions and Ingredient tips

This Keto Ricotta cheesecake is wonderfully smooth, with a nice hint of lemon which balances out the richness of your typical cheesecake.

You could even just serve with a bit of my Keto Lemon Curd – hmmm that could be delicious!

I have used a Smooth Ricotta here, which I just bought from the supermarket. It is literally just that – smooth.

I find there’s no water in it and it’s great for cooking dishes like this. I used to use it quite bit for making Ricotta Gnocchi, before I ate Keto.

I might have to try and make that Keto because I miss that dish.

Lastly, on the almond flour, I always get asked whether almond flour is the same as almond meal. In some shops, yes it is.

What you are really looking for here is super fine almond flour. They might call it almond meal, but basically there shouldn’t be any brown bits (i.e skin!) in it.

Keto Ricotta Cheesecake by  Aussie Keto Queen. A delicious Keto Dessert perfect for Summer, this Low Carb Keto Ricotta Cheesecake is so impressive, your friends and family won’t even know they’re eating healthy. Delicious, simple and so decadent, topped with fresh berries. #summerdessert #ketodessert #ketocheesecake #ketogenicdiet

Tips for making Keto Ricotta Cheesecake

Once you have baked for the Keto Cheesecake, it’s time to cool it.

You remove the Keto Ricotta Cheesecake from the oven and let it cool, before placing in the fridge to cool completely.

This is where the real magic happens because it becomes so dense and beautifully smooth.

The Keto Cheesecake will sink a bit in the middle and might crack a little (this depends on your oven, but it’s ok!)

I then pile it high with fresh berries because it looks SO fresh and summery.

If you were wanting to serve this Keto Ricotta Cheesecake in winter though, I’d make a berry compote or jam instead.

Keto Ricotta Cheesecake by  Aussie Keto Queen. A delicious Keto Dessert perfect for Summer, this Low Carb Keto Ricotta Cheesecake is so impressive, your friends and family won’t even know they’re eating healthy. Delicious, simple and so decadent, topped with fresh berries. #summerdessert #ketodessert #ketocheesecake #ketogenicdiet

Here’s the step-by-step cooking instruction

  1. Preheat the oven to 160C / 320F. 
  2. Grease and line a 20cm springform pan (see note and video above)
  3. Combine the base ingredients in a small bowl and combine evenly. Press into the bottom of the lined springform pan using your hand or the back of a flat glass of measuring cup.
  4. Prick all over with a form and bake for 10 minutes until just gold, remove to cool. 
  5. Meanwhile, in a food processor or using hand mixers, blend together all filling ingredients except the eggs. Continue mixing on high speed until the cream cheese is blended evenly though with no lumps (this is why it must be room temperature)
  6. Stir through the eggs one by one until just combined.
  7. Pour the filling mixture over the base and bake for 45 – 50 minutes. I put it on a baking tray so its easier to transport and catch any leaks
  8. Remove from the oven when it is golden around the edges and just a little bit wobbly in the middle. 
  9. Let it cool in the pan, and then refrigerate to completely set. Remove gently from the springform pan and remove the baking paper. 
  10. It will sink a bit in the middle which helps create the lovely dense texture.
  11. Top with fresh berries or your favourite keto compote. 
Keto Ricotta Cheesecake by  Aussie Keto Queen. A delicious Keto Dessert perfect for Summer, this Low Carb Keto Ricotta Cheesecake is so impressive, your friends and family won’t even know they’re eating healthy. Delicious, simple and so decadent, topped with fresh berries. #summerdessert #ketodessert #ketocheesecake #ketogenicdiet

Essentially what you want is a fine, blanched almond flour with skins removed – ie. no grainy brown skin bits.

Enjoy!

Storage tips

Fridge: You can put leftovers in a sealed container in the fridge for a couple of days. Make sure to place them on paper towels to absorb moisture and replace the paper towels daily.

Freezer: Cheesecake is perfect for a freezer treat! I cut it into individual serves, or make it in muffin pans for individual cheesecakes and freeze them for 3 – 4 months.

How many carbs in Keto Ricotta Cheesecake

As you will see in the nutrition panel below, thisKeto Ricotta Cheesecake has 6 grams of carbs and 1 grams of fiber per serve. This equates to 5 grams net carbs.

SAVE KETO RICOTTA CHEESECAKE TO PINTEREST FOR LATER

Keto Ricotta Cheesecake by  Aussie Keto Queen. A delicious Keto Dessert perfect for Summer, this Low Carb Keto Ricotta Cheesecake is so impressive, your friends and family won’t even know they’re eating healthy. Delicious, simple and so decadent, topped with fresh berries. #summerdessert #ketodessert #ketocheesecake #ketogenicdiet

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Keto Ricotta Cheesecake by Aussie Keto Queen. A delicious Keto Dessert perfect for Summer, this Low Carb Keto Ricotta Cheesecake is so impressive, your friends and family won’t even know they’re eating healthy. Delicious, simple and so decadent, topped with fresh berries. #summerdessert #ketodessert #ketocheesecake #ketogenicdiet

Keto Ricotta Cheesecake

Yield: 12
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes

This delicious Keto Ricotta Cheesecake is so decadent and moist, you will be in Keto Dessert Heaven! Easy to make but very impressive, add this to your Keto Celebration repertoire. 

Ingredients

Base

Filling

  • 250 grams cream cheese, at room temperature
  • 375 grams smooth ricotta
  • 1/2 cup xylitol
  • 1 lemon, juice and rind
  • 2 teaspoons vanilla
  • 4 medium size eggs

To Serve

  • Fresh berries

Instructions

  1. Preheat the oven to 160C / 320F. 
  2. Grease and line a 20cm springform pan (see note and video above)
  3. Combine the base ingredients in a small bowl and combine evenly. Press into the bottom of the lined springform pan using your hand or the back of a flat glass of measuring cup.
  4. Prick all over with a form and bake for 10 minutes until just gold, remove to cool. 
  5. Meanwhile, in a food processor or using hand mixers, blend together all filling ingredients except the eggs. Continue mixing on high speed until the cream cheese is blended evenly though with no lumps (this is why it must be room temperature)
  6. Stir through the eggs one by one until just combined.
  7. Pour the filling mixture over the base and bake for 45 - 50 minutes. I put it on a baking tray so its easier to transport and catch any leaks
  8. Remove from the oven when it is golden around the edges and just a little bit wobbly in the middle. 
  9. Let it cool in the pan, and then refrigerate to completely set. Remove gently from the springform pan and remove the baking paper. 
  10. It will sink a bit in the middle which helps create the lovely dense texture.
  11. Top with fresh berries or your favourite keto compote. 
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 251Total Fat: 22gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 52mgSodium: 138mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 7g

If you enjoyed this recipe, don’t forget to rate and review it or share on social media! ⭐️⭐️⭐️⭐️⭐️

Not sure how to start Keto? 

Here’s some resources to help you! 

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Barbara

This looks wonderful, Rachel! Thank you! Do you know if it freezes well?

Julie

5 stars
Great tasting recipe, easy instructions to follow and make thank you for the wonderful tips. Freezes beautiful ly with the lemon curd on top. I slice it up into bite size pieces for frozen yummy snack. Husband and friends loved it!

Julie

Yes it freezes beautifully, I’ve made this recipe several times

Docklands Pizzeria

5 stars
Aww…damnn good, cant wait for trying it!….

Anonymous

I made the cheesecake yesterday and it was fabulous. I put in 1/3 cup of xylitol as I don’t like things too sweet. If you turn the oven off and leave the cheesecake in the cooling oven with the door slightly open the cheesecake is less likely to sink in the middle – at least mine didn’t! Thanks for the recipe Keto Queen!

Elisa

Hi, I made the cheesecake and it’s amazing!! I was just wondering how many serves it is as I couldn’t see it anywhere 😞
Thanks

Elisa

I had a blind moment, found the serving 😂😂😂😂

Sheila

5 stars
I made this today and it was AMAZING! Thank you! We swapped out monk fruit sweetener 1 to 1 but that was the only change. Piled high with berries it’s so gorgeous!

TRICIA

I have made this cheesecake a few retime, a fabulous recipe!

Julie

5 stars
Easy to make and assemble, tastes delicious!
This is always my go too recipe to take to parties and my non keto friends love it, they never know 😉 I also make it in a square pan and cut it up as a slice, to have as a frozen treat topped with keto lemon curd.
I use the lemon curd and top with fresh berries for parties. Freezes beautifully. Thank you so much! Julie x

Rachel - The Aussie Keto Queen

, Thats so great to hear! It has me inspired to make it again in a square pan and freeze individual serves, so I don’t have a whole cheesecake sitting in the fridge tempting me. ~Rachel

Sharyn

5 stars
This is my go to cheesecake recipe. It never disappoints. Freezes well too. Thank you Rachel. 🙂

Anonymous

5 stars
Awesome recipe. It turned out really well.

Sharon

Hi Rachel,
Just wondering how you get the cheese cake brown on the outside?
Thanks

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