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 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.

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.

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. 

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

Other Similar Recipes You Might Like

Keto Strawberry Tart 

Keto Chocolate Sponge Cake with Strawberries and Cream

Keto Lemon and Poppyseed Muffins with Lemon Cream Cheese Frosting

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! 

• What is Keto?
• What Can I eat on Keto?
• How Much Should I Eat on Keto?
• What To Expect On Keto
• Ketogenic 21 Day Meal Plans
• Preparing for the Ketogenic Diet EBook
• Understanding Net Carbs and Total Carbs