INGREDIENTS:
3 eggs
1 cup ricotta full-fat
½ cup Greek yogurt full-fat
2 tbsp. sour cream full-fat
¾ cup Swerve Sweetener confectioners
2 tbsp. butter melted
½ tsp. vanilla extract
Orange zest from one orange
¼ cup coconut flour
½ cup raspberries divided
Topping:
Fresh berries
Swerve Sweetener confectioners
INGREDIENT NOTES:
RICOTTA CHEESE:
It forms the majority of the cheesecake’s base. If at all feasible, get an entire, full-fat ricotta that is free of additives. The ingredients list should ideally just include vinegar, milk, and whey. Don’t forget to add sour cream and full-fat Greek yogurt!
COCONUT FLOUR:
I use flour of coconut to make this ricotta cheesecake; you might also use almond flour or hemp flour.
SWERVE CONFECTIONER SWEETENER
This swerve confectioner sweetener is utilized to make this ricotta cheesecake; we might also use any powdered keto-friendly sweeteners like powdered monk fruit, or stevia.
VANILLA EXTRACT:
Vanilla extract is added to this ricotta cheesecake; we can also add caramel extract or orange extract according to our preference.
FRESH BERRIES:
Raspberries are added to this ricotta cheesecake, but you can also add blueberries, lemon zest, orange zest, or raisins.
INSTRUCTION:
Lay parchment paper inside a 9 x 5-inch loaf pan.
Set oven temperature to 350 °F.
Mix the eggs, ricotta, yogurt, sour cream, Swerve candy, liquefied butter, extract of vanilla, and zest of orange in a dish (large) with the whisk.
Mix the coconut flour with the whisk. Finally, add a quarter cup of the raspberries and whisk.
Fill the pan with the cheesecake mixture, sprinkle the remaining raspberries on top, and bake for 55 to 1 hour.
Prior to taking it out of the pan, place it on the shelf and give it 10 mints to rest.
Put the ricotta cheesecake in the refrigerator approximately for an hour or for whole night..
Serve with fresh berries and powdered Erythritol.
TIPS:
Use full-fat Greek yogurt for best results.
Buy the full-fat and preservatives-free ricotta cheese.
You can also make a combination of blueberries and lemon zest or zest and raisins.
Serve the cheesecake after you chill it overnight or at least for an hour.
STORAGE INFORMATION:
FRIDGE:
Put this ricotta cheesecake in the air-tight container and stock it up for 5 days.
FREEZER:
Wrap the slices of ricotta cheesecake put in the container and stock it up for a month.
FAQs:
Is this a low-carb ricotta cheesecake?
This ricotta cheesecake just contains 4g of carbs, 2g of fiber, 2g of net carbs, and 7g of proteins in it.
How can we store this cheesecake?
We can put this cheesecake in an air-tight container and store it for 5 days in the fridge wrap the slices of ricotta cheesecake in aluminum foil put them in the container and stock it up for one month in the freezer.
Would we get a substitute of flour of coconut?
I didn’t make this cake with any other flour, but you may use flour of almond or hemp flour to make this ricotta cheesecake.
NUTRITIONAL INFORMATION/SERVING:
Serving: 1serving
Calories: 121kcal
Carbohydrates: 4g
Protein: 7g
Fat: 9g
Fiber: 2g
Net carbs: 2g
