Keto Ricotta and Lemon Zest Cheesecake

This Keto Ricotta and Lemon Zest Cheesecake is a zesty dessert that brings the freshness of lemon and the creamy texture of ricotta cheese together in a low-carb delight. Perfect for satisfying your sweet tooth without breaking your keto goals.

Course Desserts

Cuisine American

Keyword Keto Cheesecake, keto dessert, Lemon Cheesecake, low carb dessert, Ricotta Cheesecake, Sugar-Free Cheesecake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 410kcal

Equipment

9-inch springform pan
Mixing bowls
Hand mixer
Measuring cups and spoons
Spatula
Parchment paper

Ingredients

Crust

1 ½ cups almond flour 150g
¼ cup coconut flour 30g
⅓ cup granulated erythritol 67g
½ cup unsalted butter, melted 113g
1 tsp vanilla extract 5ml

Filling

15 oz ricotta cheese 425g
8 oz cream cheese, softened 227g
1 cup powdered erythritol 200g
4 large eggs
Zest of 2 lemons
2 tbsp lemon juice 30ml
1 tsp vanilla extract 5ml
A pinch of salt

Instructions

Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, mix together almond flour, coconut flour, granulated erythritol, melted butter, and vanilla extract until well combined.
Press the mixture into the bottom of the prepared pan, forming a crust. Bake for 10 minutes, then remove from the oven and cool.
In a large mixing bowl, combine ricotta cheese, cream cheese, and powdered erythritol. Using a hand mixer, beat until smooth.
Add eggs one at a time, fully incorporating each before adding the next. Stir in lemon zest, lemon juice, vanilla extract, and a pinch of salt.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake for 40 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
After cooling, refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Notes

Ensure all ingredients, especially the cheeses and eggs, are at room temperature to avoid lumps in your batter. The lemon zest adds a bright flavor, but be sure to avoid the white pith when zesting to prevent bitterness. If you prefer a sweeter cheesecake, adjust the amount of erythritol to taste. This cheesecake can be stored in the refrigerator for up to 5 days or in the freezer for up to a month. Defrost in the fridge overnight before serving.

Nutrition