Keto Ricotta Cheesecake Recipe
This Keto Ricotta Cheesecake is a delicious, low-carb dessert that’s both rich and creamy. With a simple almond flour crust and a filling made with ricotta and cream cheese, this cheesecake is a perfect treat for your keto lifestyle.
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- Springform Pan
- Oven or a Low-Heat Oven-safe Dish
- Spatula
- Parchment Paper
Ingredients
- Ricotta Cheese: 1 ½ cups
- Cream Cheese: 8 oz
- Eggs: 3 large
- Almond Flour: 1 cup
- Butter: ½ cup
- Sweetener: ½ cup
- Vanilla Extract: 1 tsp
- Salt: Pinch
Instructions
- Preheat your oven to 350°F (175°C).
- Mix almond flour, melted butter, and sweetener in a bowl to form the crust.
- Press the crust mixture into the bottom of a springform pan.
- Bake the crust for 10-12 minutes until golden brown.
- Beat ricotta, cream cheese, eggs, sweetener, vanilla, and salt together in a bowl until smooth.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake the cheesecake at 325°F (163°C) for 50-60 minutes, until set and golden.
- Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
- Serve and enjoy!