Comments on: Keto Italian Lemon Ricotta Cheesecake

By: Mercedes

Mercedes — Thu, 16 Feb 2023 21:06:26 +0000

I love this recipe! I didn’t make a crust at all because I was feeling lazy (and wanted to eat dessert sooner than later)(also frozen blueberries make a nice bottom layer). I did add some gelatin but I think the ratio was off and I ended up with chunks that couldnt quite mix into the rest. I’m the weirdo who likes those chunks though! I’m sure it would have been absolutely fine without gelatin since my ricotta was not at all watery. I need to make this again!

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 25 Aug 2022 23:16:27 +0000

In reply to P. Jackson. Thanks for catching that! That photo was for a similar recipe. I will get that changed out.

By: P. Jackson

P. Jackson — Wed, 24 Aug 2022 17:42:52 +0000

The photo under the crust ingredients shows 3 eggs in the bowl with the cream cheese and sweetener. Did I miss something? I understood that there were no eggs in this recipe and it was a "no bake" version.

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 16 Apr 2022 17:01:23 +0000

In reply to Karina. Mascarpone should work but I haven't tested it myself to say for sure.

By: Karina

Karina — Fri, 15 Apr 2022 19:34:02 +0000

Can I use marscapone instead of ricotta

By: Vinny

Vinny — Sat, 02 Oct 2021 16:08:36 +0000

I loved the ricotta. I substituted 2 medium eggs for the gelatin and used just enough Monkfruit sugar substitute (1/2 cup was good) to make it mildly sweet. (I don't like a heavy amount of substitute as it leaves a bitter taste in my mouth. Don't forget to chillier 4 hours, it sets the cake.

Everyone loved this. Keto people or not. It was devoured after dinner.

By: SUE ESTELL

SUE ESTELL — Fri, 17 Sep 2021 13:41:23 +0000

A little too sweet for my liking. Not as big of a lemon flavor as I was looking for.

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 02 Jun 2020 23:49:01 +0000

In reply to Bonnie Nicholson. The cream cheese generally holds the pie together and the ricotta cheese does need to be drained. You can up the gelatin to 1 tablespoon if needed, but you need to be careful not to add too much or the pie will be too firm.

By: Bonnie Nicholson

Bonnie Nicholson — Tue, 02 Jun 2020 21:00:17 +0000

Hi there, I made this recipe last weekend. It tasted fabulous; however, the only problem I ran into is that the pie never set properly for me. I did follow your instructions regarding the gelatin and water and the pie went into the refrigerator overnight for approximately 18 hours before we cut into it and is was nothing but mush. I can't figure out what happened. I loved the flavor and the silky texture but I really hated the fact that it never firmed up enough to cut the darn thing. Any ideas why I can't replicate your results?

By: Seda

Seda — Thu, 28 May 2020 19:33:30 +0000

This was amazing! I used liquid stevia and it turned out great, set perfectly and tasted absolutely delicious. I’m totally fine with Stevia, the aftertaste doesn’t bother me at all and the lemon flavor in this recipe suppresses it, if there is any. Thanks so much for the recipe!

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 23 May 2020 14:04:05 +0000

In reply to Fil. It could have been the sweetener you used. I find that blending different sweeteners and adjusting the amount to taste works best.

By: Fil

Fil — Fri, 22 May 2020 23:10:42 +0000

WORST TASTING CHEESECAKE EVER!!!! I pride myself in the quality and taste of my cheesecakes. I have made many that have been very difficult. I'm doing Keto now and thought I would try this recipe. Sweetener completely ruins it