his Vanilla Ricotta Cheesecake is rich and creamy. If you’ve never tried ricotta in a cheesecake it works really well. It makes a lighter cheesecake than just using cream cheese. The vanilla flavor is the star in this cheesecake.
Vanilla Ricotta Cheesecake – Low Carb, Keto, THM S, Grain-Free, Gluten-Free, Sugar-Free
Every year my husband and I host a cheese tasting party for our friends. It is one of my favorite nights of the year. We provide wine, crackers, fruits, and dessert and each couple brings an interesting variety of cheese. I decided to stick with the theme this year and make a cheesecake for dessert.
When presented with multiple cheesecake flavors I tend to stick to the classics. Vanilla. Lemon. Maybe Raspberry. Plain old New York Style Cheesecake topped with fresh strawberries. I don’t often go for chocolate, caramel, peanut butter, or other intense flavors when eating cheesecake. I love all of those but like my cheesecake simple most of the time.
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This Vanilla Ricotta Cheesecake is rich and creamy. If you've never tried ricotta in a cheesecake it works really well. It makes a lighter cheesecake than just using cream cheese. The vanilla flavor is the star in this cheesecake.
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup ground golden flax or additional almond flour
- 4 tbsp melted butter
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 2 cups ricotta cheese
- 16 oz cream cheese softened
- 4 eggs
- 1 tbsp vanilla extract
- 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- Preheat oven to 350. Wrap a springform pan with three layers of aluminum foil. You are going to bake this is a water bath so this protects the crust from getting wet.
- Mix crust ingredients until crumbly. Press into the bottom of the springform pan. Bake for 12 minutes until golden brown around the edges.
- Meanwhile, in a food processor or with an electric mixer mix the ricotta cheese until smooth. Add the cream cheese and mix again until combined. Add the eggs, vanilla, and sweetener. Process until smooth. You will probably need to scrape down the sides of the bowl a few times.
- When the crust is done grease the sides of the pan with a pat of butter on a fork. Don't touch it to the crust. This will help the cheesecake release from the pan easier. Pour the cheese mixture on top of the crust.
- Put the entire pan into a larger pan. Pour hot water into the larger, outside pan. Bake at 350 for 1 hour 20 minutes or until the center of the cheesecake only jiggles slightly. Cool to room temperature and then refrigerate for at least a couple hours before serving. To serve run a knife around the edges of the pan and then release the spring mechanism to remove the outside of the pan.
Notes on Sweeteners:
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
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