Low Sodium Ricotta Cheesecake

Indulge in the creamy, velvety delight of a **Low Sodium Ricotta Cheesecake**, a perfect fusion of richness and lightness designed to suit low-sodium dietary needs. This recipe starts with a crisp, unsalted graham cracker crust and is topped with a luxurious filling made from low sodium ricotta cheese and softened cream cheese, enhanced by bright notes of fresh lemon juice and zest. With just the right amount of sweetness and a dreamy, smooth texture, this cheesecake bakes to perfection in under an hour and sets beautifully in the fridge for a delectable finish. Ideal for gatherings or a guilt-free treat, this dessert is a healthier take on a classic favorite without compromising on flavor. Whether you're watching your sodium intake or just looking for a lighter option, this Low Sodium Ricotta Cheesecake is a must-try for cheesecake lovers.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 3 tablespoons unsalted butter
• 1.5 cups graham crackers, unsalted
• 3 tablespoons granulated sugar
• 2 cups low sodium ricotta cheese
• 8 ounces cream cheese, softened
• 0.75 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons all-purpose flour

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with some unsalted butter and set aside.

Step 2

In a food processor, pulse the graham crackers until finely ground. Add 3 tablespoons of granulated sugar and 3 tablespoons of melted unsalted butter, then pulse until the mixture resembles wet sand.

Step 3

Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, combine the low sodium ricotta cheese and softened cream cheese with an electric mixer on medium speed until smooth and well combined.

Step 5

Add 0.75 cup of granulated sugar to the cheese mixture and continue mixing until completely integrated.

Step 6

Beat in the eggs one at a time. Ensure each egg is fully incorporated before adding the next.

Step 7

Mix in the vanilla extract, lemon zest, and fresh lemon juice, and blend until combined.

Step 8

Add the all-purpose flour and mix on low speed until just combined, being careful not to overmix.

Step 9

Pour the cheese mixture over the pre-baked crust, smoothing the top with a spatula.

Step 10

Bake the cheesecake in the preheated oven for 50-60 minutes or until the center is set and slightly jiggles.

Step 11

Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to cool slowly, which helps prevent cracking.

Step 12

Once completely cool, cover and refrigerate the cheesecake for at least 4 hours or overnight.

Step 13

To serve, remove the cheesecake from the springform pan, slice, and enjoy!

Nutrition Facts

Serving size	(1508.5g)

Amount per serving	% Daily Value*
Calories	4445.4

Total Fat 230.1g	0%
Saturated Fat 120.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1155.1mg	0%
Sodium 1902.0mg	0%
Total Carbohydrate 515.6g	0%
Dietary Fiber 10.9g	0%
Total Sugars 283.4g
Protein 114.1g	0%

Vitamin D 120IU	0%
Calcium 1506.0mg	0%
Iron 14.0mg	0%
Potassium 1525.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 9.9%

Carbs: 44.9%