Sicilian Ricotta Cheesecake

I love cheesecake, and I am Sicilian American.  All 4 of my grandparents came to the US from Sicily.

This Ricotta Cheesecake is absolutely amazing – it is great at Christmas, Easter, or any time.

Made with Ricotta cheese instead of cream cheese.

Print Recipe
4.67 from 3 votes

Keto Sicilian Ricotta Cheesecake

This amazing Sicilian Ricotta Cheesecake is clean keto and carnivore friendly. It is a great dessert for Christmas, Easter, or any time.
Course: Dessert
Cuisine: Keto
Servings: 10
Calories: 82kcal

Ingredients

  • 3 lbs whole milk ricotta cheese
  • 8 eggs
  • 1/2 cup sweetner or liquid stevia
  • 3 lemons zested
  • 1 tsp vanilla extract
  • olive oil spray

Instructions

  • Preheat oven to 425 F
  • In the bowl of a stand mixer, add the ricotta, eggs, sweetener, vanilla, and lemon zest.
  • With the paddle blade, mix on low speed for 10 minutes. The mixture will be light and fluffy
  • Spray the bottom and sides of a 9" springform pan with olive oil spray.
  • Pour the batter into the pan and bake at 425 F for 30 minutes
  • After 30 minutes, decrease the oven temperature to 375 F and bake for an additional 40-45 minutes.
  • Remove the cheesecake from the oven and let cool for about 1 hour.
  • Use a butter knife to loosen the sides of the cheesecake from the sides of the pan. This will eliminate the cracking as the cheesecake continues to cool.
  • Once the cheesecake is cooled, remove from the springform pan, cover, and refrigerate for at least 3-4 hours. It is better if it can cool overnight.
  • Slice and enjoy!

Notes

This is great topped with Keto Lemon Curd
You can try baking at 375 F for the whole time instead of the 425F then 375F
 

Nutrition

Calories: 82kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g

 



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