Crustless ricotta Cheesecake

This crustless ricotta cheesecake has a delicate, airy texture and a pleasant lemon-vanilla flavor. It's not as heavy as cream cheese based cheesecake.

Course Dessert

Cuisine Italian

Prep Time 20 minutes

Cook Time 1 hour

Rest time 4 hours

Total Time 5 hours 20 minutes

Servings slices

Calories 322kcal

Author Vered DeLeeuw

Ingredients

1 tablespoon melted butter for baking dish
4 large eggs
½ cup granulated sweetener*
2 (15 oz) containers whole milk ricotta cheese (30 oz total; not low fat)
2 tablespoons coconut flour (14 g)
1 tablespoon vanilla extract
1 tablespoon lemon zest

Instructions

Preheat oven to 350 degrees F. Brush a 9-inch pie plate with a little butter. Cover the bottom with a parchment paper circle and brush it with more butter.
Place the remaining ingredients in your food processor and process until light and foamy, about 1 minute, stopping once to scrape the sides with a spatula.
Pour the batter into the prepared pie plate. Bake until the cake is golden and set. Depending on your oven, this can take anywhere from 45 to 60 minutes. Start checking after 45 minutes. If the cake is not done yet, loosely cover it with foil to prevent over browning of the edges.
Cool the ricotta cake for 2 hours on a cooling rack, then cover and refrigerate for 2 more hours.
Slice the cake. Place the slices on paper towels to absorb any extra moisture.
Store leftovers in a sealed container in the fridge for 3-4 days, on paper towels to absorb moisture. Replace the paper towels daily.

Notes

*Nutrition info assumes that plain granulated sugar was used. For a keto version, use a sugar-free granulated sweetener instead. Nutrition info for this version: Calories 275; fat 20g; saturated fat 12g; carbs 5g; sugars 2g; sodium 143mg; fiber 0g; protein 17g.

Nutrition