For those following a ketogenic lifestyle, finding satisfying desserts can sometimes feel like a challenge. However, this Vanilla Ricotta Cheesecake recipe offers a delightful solution. Rich, creamy, and naturally low-carb, this cheesecake uses ricotta cheese to create a lighter texture compared to traditional cream cheese-based cheesecakes. Perfect for special occasions or a simple treat, this recipe is sure to become a favorite.
Why Ricotta?
If you've never tried ricotta in a cheesecake it works really well. It makes a lighter cheesecake than just using cream cheese. Using whole milk ricotta in cheesecake gives the cheesecake a lighter texture than a dense New York cheesecake and has a mild enough flavor you can add in any flavor of your choice.
The Magic of LMNT: A Unique Twist
During a visit from friends, a happy accident led to a brilliant flavor enhancement. Lacking lemon or lemon juice, a packet of Lemon LMNT was added to the ricotta cheesecake batter. The result was extraordinary! This unexpected addition not only provided the necessary citrusy notes but also introduced a healthy element to the dessert.
LMNT is a great option for people. For those consulting clients for over 20 years, and in the past, would get a lot of parents asking what their kids can drink if they do not recommend Gatorade. Now they recommend LMNT!
Perfect for Any Occasion
This cheesecake isn't just for keto dieters. It's a versatile dessert that can be tailored to suit any palate. Consider serving it at a cheese tasting party, where its unique texture and flavor will undoubtedly impress your guests. What is the best type of dessert for a cheese party? Almost every year my husband and I host a cheese tasting party for our friends. It is one of my favorite nights of the year. We provide wine, crackers, fruits, and dessert and each couple brings an interesting variety of cheese. We also do a white elephant gift exchange with humorous gifts.
Read also: Easy Low-Carb Cheese Crackers
Variations and Flavor Combinations
While the vanilla flavor is the star in this cheesecake, the possibilities are endless. When presented with multiple cheesecake flavors I tend to stick to the classics. Vanilla. Lemon. Maybe Raspberry. Plain old New York Style Cheesecake topped with fresh strawberries. I don’t often go for chocolate, caramel, peanut butter, or other intense flavors when eating cheesecake.
- Fruity Swirls: Swirl in a berry puree before baking for a burst of color and flavor, inspired by cranberry cheesecake bars or raspberry cheesecake brownies.
- Citrus Infusion: Enhance the lemon flavor with additional lemon extract or zest.
- Berry Bliss: Incorporate blueberries or raspberries into the batter for a delightful twist.
Essential Tools and Techniques
The Food Processor Advantage
My top kitchen appliance is a food processor. You see my Cuisinart food processor in almost every recipe I have. If you are only going to buy one appliance to prep with this should be it. I recently upgraded to the 14 cup model and it is like a dream come true. When you make cheesecake in the food processor it saves on time because you can make the crust and then the filling without even washing it. True story. I don’t even bother to wash the bowl between steps. A couple of bits of almond flour crust in the cheesecake batter doesn’t matter in the slightest.
The Bain-Marie Method
The term Bain-marie means “A container holding hot water into which a pan is placed for slow cooking”. The reason why a water bath works so well for cheesecake is that it helps the cheesecake heat up and then cool down gradually. I don’t always use a water bath. And I’m not always patient enough (or have enough time) to let my cheesecake cool gradually. So sometimes my cheesecakes crack. When that happens I simply top them with berries or whipped cream and no one is any wiser. Check out my beautiful cracked easy pumpkin cheesecake.
Troubleshooting Tips for Perfect Cheesecake
Why Did It Crack?
Cheesecakes often crack due to rapid temperature changes. To prevent this, allow the cheesecake to cool gradually in the oven with the door closed for an hour after baking. Using a water bath can also help regulate the temperature and prevent cracking.
Why Is the Texture Grainy?
A grainy texture can result from overmixing the batter. Mix the ingredients until just combined, and avoid overprocessing, especially when using a food processor.
Read also: Keto Calorie Counting: A Detailed Guide
Why Is It Too Soft in the Middle?
An underbaked cheesecake will be too soft in the middle. Ensure the cheesecake is set around the edges but still slightly jiggly in the center before turning off the oven. The residual heat will continue to cook it as it cools.
Keto Ricotta Cheesecake Recipe
This Vanilla Ricotta Cheesecake Recipe is rich and creamy. This recipe combines the lightness of ricotta with the satisfying sweetness of a keto-friendly dessert.
Ingredients
For the Crust:
- 2 cups almond flour
- 1/4 cup sweetener (such as erythritol or monk fruit)
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 (15 ounce) container whole milk ricotta cheese, strained
- 8 ounces cream cheese, softened
- 1 cup sweetener (such as erythritol or monk fruit)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 packet Lemon LMNT (optional, for lemon flavor)
Instructions
- Prepare the Crust:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crust ingredients until crumbly.
- Press into the bottom of the springform pan.
- Bake for 12 minutes until golden brown around the edges.
- Make the Filling:
- Strain the ricotta cheese and discard the liquid.
- Mix the ricotta cheese until smooth. Add the cream cheese and mix again until combined. Add the eggs, vanilla, and sweetener. Process until smooth. You will probably need to scrape down the sides of the bowl a few times.
- In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sweeteners, and lemon LMNT. Mix, starting on low and increasing to medium speed for 10 minutes. The mixture will look light and fluffy. If using a hand-mixer, keep the speed at medium.
- Assemble and Bake:
- When the crust is done grease the sides of the pan with a pat of butter on a fork. Don't touch it to the crust. This will help the cheesecake release from the pan easier. Pour the cheese mixture on top of the crust.
- Pour the batter into the springform pan (or casserole dish) and give it a little shake.
- Bake in the preheated oven for 1 hour if using a springform pan (if using a casserole dish, bake for 30 minutes or until set and just barely jiggly in the center).
- Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking. NOTE: tent with tinfoil if it starts to brown too much.
- Cool and Chill:
- Remove from oven and allow to cool.
- When the cake is fully chilled, you can remove the springform pan.
- Refrigerate for at least 4 hours before serving.
No-Bake Ricotta Cheesecake Bars
You can make any cheesecake into cheesecake bars. For this one, I would make 1.5 times the crust and then bake it in a 9 x 13 pan. It will take between 35-45 minutes to bake. Maybe a little longer.
Variations on the Classic Recipe
Crustless Keto Ricotta Cheesecake (Zapekanka)
Zapekanka is a traditional Russian cheesecake made from tvorog (Russian farmer’s cheese), eggs, semolina or flour, and dried fruit. Thanks to its simplicity, it is often served for breakfast.
Ingredients:
- 15 oz (425g) ricotta cheese
- 3 large eggs
- 1/4 cup sweetener (such as erythritol or monk fruit)
- 1/4 cup coconut flour
- 1 teaspoon vanilla extract
- Zest of one orange (optional)
- 1/4 cup raspberries (optional)
Instructions:
- Preheat oven to 325°F (160°C, fan).
- In a large bowl, whisk together eggs, ricotta, sweetener, vanilla extract, and orange zest (if using).
- Add coconut flour and whisk in well.
- Lastly, stir in ¼ cup of the raspberries (if using).
- Pour batter into prepared pan and smooth the top.
- Bake for 55 minutes to 1 hour.
- Remove from oven and let rest for 10 minutes before removing from pan.
- Chill in the fridge for at least 1 hour or overnight.
- Serve with powdered erythritol and fresh berries.
Keto Ricotta Cheesecake Loaf
Ingredients:
- 15 oz (425g) ricotta cheese
- 3 large eggs
- 1/4 cup sweetener (such as erythritol or monk fruit)
- 1/4 cup coconut flour
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Zest of one orange (optional)
- 1/4 cup raspberries (optional)
Instructions:
- Line 9×5-inch loaf pan with parchment paper and preheat oven to 350 °F.
- In a large bowl, whisk together eggs, ricotta, yogurt, sour cream, sweetener, melted butter, vanilla extract, and orange zest (if using).
- Add coconut flour and whisk in well.
- Lastly, stir in ¼ cup of the raspberries (if using).
- Pour cheesecake mixture into prepared pan, drop remaining raspberries over the batter, and bake for 55 minutes to 1 hour.
- Remove from oven and let rest for 10 minutes before removing from pan.
- Chill in the fridge for at least 1 hour or overnight.
- Serve with powdered erythritol and fresh berries.
Read also: Magnesium Supplements for Keto
tags: #keto #ricotta #cheesecake #recipe