Lemon Ricotta Keto Cheesecake Recipe

Can you think of a more delicious dessert in a hot summer than a cheesecake? Better yet, a lemon ricotta keto cheesecake for those following a healthy diet.

It’s easy, simple to make, elegant, and quickly goes with any entrée because it is refreshing. Follow our step-by-step guide to this fun dessert!

Lemon Ricotta Keto Cheesecake Recipe

I’m sure you are thinking how difficult it is to make a regular cheesecake. Mainly because of how easily it can break in the oven if the ingredients aren’t mixed properly.

And you are right! But with our step-by-step guide, we break down the process and explain exactly how to complete this keto cheesecake recipe with zero possibility of failing.

It all comes down to the way the ingredients are folded together. That’s the secret, ladies and gents! Also, ensure you do not open the oven mid-baking, as it will deflate our beautiful keto cheesecake.

Now that the cat is out of the bag, it is time to gather the ingredients and begin baking this yummy dessert that will not disappoint.

Continue to Content

Yield: 1

Lemon Ricotta Keto Cheesecake

Print

We hope you try this delicious and easy-to-make lemon ricotta keto cheesecake. Enjoy it plain or take it to the next level by adding your favorite sugar-free jam or fresh fruit.

Either way, it will not disappoint. The delightful flavor, fluffy texture, and classy appearance of this keto cheesecake will captivate you and your guests.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

• Keto cooking spray or any regular cooking spray
• 8 oz. full fat cream cheese (softened at room temperature)
• 1/4 cup monk fruit granulated sweetener
• 1/3 cup whole-milk ricotta cheese
• 1 lemon juice
• 1 lemon zest
• 1/2 tsp. lemon extract
• 2 large eggs

Topping

• 2 tbsp. full-fat sour cream
• 1 tsp. monk fruit granulated sweetener

Instructions

1. Preheat your oven to 350°F. Grease a 6-inch circular pan with keto cooking spray and set it aside until ready.
2. In a glass container, combine your cream cheese, monk fruit granulated sweetener, ricotta cheese, lemon zest, lemon juice, and lemon extract until well mixed and the mixture shows no lumps. Taste it and adjust the sugar to your liking.
3. Add your eggs and mix on low for about 1 minute until combined.
4. Transfer your keto cheesecake batter to the prepared pan and bake for 55 minutes or until the top of the keto cheesecake looks set. The middle of the cake should look soft when ready.
5. While your keto cheesecake bakes, combine sour cream and monk fruit sweetener in a small bowl.
6. When the keto cheesecake is done baking, spread your sour cream topping on top evenly and move it to the refrigerator for 6 – 8 hours until thoroughly chilled. The longer, the better before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 196Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 109mgSodium 155mgCarbohydrates 4gFiber 0gSugar 3gProtein 6g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

It all comes down to the ingredients that make the difference in all the types of different cheesecakes.

The ricotta cheese is the main character in our story, which helps this keto cheesecake recipe come to life, along with the lemon juice and zest that helps to bring it all together.

Frankly, this tart is aromatic and refreshing but not overly so. This keto cheesecake recipe has all it takes to be the perfect ending to a family meal!

See Also

Keto Cottage Cheese Pancakes

Paleo Lemon Bars Recipe

Mediterranean Diet vs Keto

Keto vs Low Carb

Free 28 Day Keto Meal Plan