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Italian baked lemon ricotta cheesecake

Keto Italian Lemon Ricotta Cheesecake

Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: 25 minutes
Servings: 16 people
Calories: 339
Think it's impossible to make a healthy, low carb lemon cheesecake that tastes just like "nonna" makes it? This keto friendly dessert will blow your mind but won't blow up your belly!
Print Recipe

Ingredients

Crust

Filling

  • 1 teaspoon grass-fed gelatin optional, but recommended
  • 16 ounces cream cheese softened
  • 15 ounces ricotta cheese
  • 1 cup low carb sugar substitute
  • 1 tbsp vanilla extract
  • 2 tsp fresh lemon zest
  • ½ tsp lemon extract
  • 1 ½ cups heavy cream

Instructions

Crust

  • Preheat your oven to 350°F.
  • Melt the butter in a microwave safe bowl.
  • Combine the melted butter, almond flour, sea salt, and sweetener in a medium mixing bowl.
  • Spray a 9in. glass pie pan with non-stick cooking spray and gently press the crust into the pan. Bake it for 12-15 minutes then remove it from the oven and set on a rack to cool.

Filling

  • Sprinkle gelatin (if using) on top of two teaspoons of water in small bowl to soften. Then stir in 2 teaspoons hot water to completely dissolve the gelatin.
  • In a large mixing bowl or stand mixer combine the cream cheese, ricotta cheese, sweetener, the lemon and vanilla extracts, and the lemon zest.
  • Blend everything together on medium speed until the filling is creamy and smooth.
  • In another medium mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form, streaming in gelatin water mixture (if using) to stabilize the cream.
  • Fold the whipped cream into the cream cheese mixture. Be gentle but be sure to completely mix all the ingredients.
  • Pour the filling into the cooled crust and refrigerate the pie for at least 4 hours before serving.

Video

Notes

Try using a chilled mixing bowl when whipping the heavy cream, it will speed up the process.
If needed, strain the filling before putting it into the cooled crust.
Make sure to let the cheesecake chill for at least 4 hours so it can set before serving.

Nutrition

Serving: 1slice | Calories: 339 | Carbohydrates: 5g | Protein: 8g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 158mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 0.5mg | Calcium: 128mg | Iron: 0.7mg

Additional Info

Net Carbs: 4 g | % Carbs: 4.8 % | % Protein: 9.5 % | % Fat: 85.7 % | SmartPoints: 14
Values
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    [serving_size] => 1
    [calories] => 339
    [carbohydrates] => 5
    [protein] => 8
    [fat] => 32
    [saturated_fat] => 16
    [cholesterol] => 86
    [sodium] => 158
    [potassium] => 83
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 960
    [vitamin_c] => 0.5
    [calcium] => 128
    [iron] => 0.7
    [serving_unit] => slice
)

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