Sugar-Free Ricotta Cheesecake

Indulge guilt-free with this luscious Sugar-Free Ricotta Cheesecake, a decadent yet health-conscious twist on a classic dessert. Featuring a buttery almond flour crust and a creamy, velvety filling made with full-fat ricotta and cream cheese, this recipe is perfectly sweetened with a granulated sugar substitute for a low-carb, diabetic-friendly treat. A hint of lemon zest adds a refreshing citrus note, while the slow baking process ensures a silky texture with a slight wobble in the center. Ready in just 20 minutes of prep time and ideal for refrigerating overnight, this cheesecake is the ultimate make-ahead dessert for dinner parties or special gatherings. Savor every bite of this sugar-free delight, perfect for satisfying your sweet cravings without the guilt!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 150 grams Almond flour
• 75 grams Unsalted butter, melted
• 150 grams Granulated sugar substitute (e.g., erythritol)
• 500 grams Full-fat ricotta cheese
• 200 grams Cream cheese, softened
• 4 large Eggs
• 1 tablespoon Vanilla extract
• 1 teaspoon Lemon zest
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

In a mixing bowl, combine the almond flour and 50 grams of the sugar substitute. Pour in the melted butter and mix until the mixture resembles wet sand.

Step 3

Press the almond flour mixture into the bottom of a greased 9-inch springform pan to form the crust. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove and let it cool while preparing the filling.

Step 4

In a large bowl, combine the ricotta cheese, cream cheese, remaining sugar substitute, eggs, vanilla extract, lemon zest, and salt. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.

Step 5

Pour the ricotta mixture over the cooled crust, spreading it evenly with a spatula.

Step 6

Bake the cheesecake in the oven for approximately 50-60 minutes or until the edges are set and the center has a slight wobble when gently shaken.

Step 7

Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool gradually in the oven for 1 hour.

Step 8

After the hour, remove the cheesecake from the oven and run a knife around the edge to loosen it from the sides of the pan. Allow it to cool completely to room temperature.

Step 9

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.

Step 10

Before serving, remove the cheesecake from the springform pan and transfer to a serving plate. Slice and enjoy your sugar-free treat!

Nutrition Facts

Serving size	(1291.1g)

Amount per serving	% Daily Value*
Calories	3306.5

Total Fat 289.9g	0%
Saturated Fat 133.7g	0%
Polyunsaturated Fat g
Cholesterol 1384.2mg	0%
Sodium 1950.5mg	0%
Total Carbohydrate 212.5g	0%
Dietary Fiber 16.4g	0%
Total Sugars 16.2g
Protein 127.1g	0%

Vitamin D 194IU	0%
Calcium 1691.1mg	0%
Iron 11.5mg	0%
Potassium 1050.2mg	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: 65.8%

Protein: 12.8%

Carbs: 21.4%