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.
Preheat the oven to 160C / 320F.
Grease and line a 20cm springform pan (see note and video above)
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.
Prick all over with a form and bake for 10 minutes until just gold, remove to cool.
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)
Stir through the eggs one by one until just combined.
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
Remove from the oven when it is golden around the edges and just a little bit wobbly in the middle.
Let it cool in the pan, and then refrigerate to completely set. Remove gently from the springform pan and remove the baking paper.
It will sink a bit in the middle which helps create the lovely dense texture.
Top with fresh berries or your favourite keto compote.