Lemon Ricotta Cheesecake
By :Urvashi Pitre
Print Recipe
Votes: 9
Rating: 4.22
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Diet Keto
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • Unsalted butter or vegetable oil for greasing the pan
  • 8 ounces cream cheese at room temperature
  • 1/4 cup cup Swerve plus 1 teaspoon, and more as needed
  • 1/3 cup full-fat or part-skim ricotta cheese at room temperature
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 teaspoon lemon extract
  • 2 eggs at room temperature
  • 2 tablespoons sour cream
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Diet Keto
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • Unsalted butter or vegetable oil for greasing the pan
  • 8 ounces cream cheese at room temperature
  • 1/4 cup cup Swerve plus 1 teaspoon, and more as needed
  • 1/3 cup full-fat or part-skim ricotta cheese at room temperature
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 teaspoon lemon extract
  • 2 eggs at room temperature
  • 2 tablespoons sour cream
Votes: 9
Rating: 4.22
Rate this recipe!
Instructions
  1. Grease a 6-inch springform pan extremely well. I find this easiest to do with a silicone basting brush so I can get into all the nooks and crannies. Alternatively, line the sides of the pan with parchment paper.
  2. In the bowl of a stand mixer, beat the cream cheese, 1/4 cup of Swerve, the ricotta, lemon zest, lemon juice, and lemon extract on high speed until you get a smooth mixture with no lumps.
  3. Taste to ensure the sweetness is to your liking and adjust if needed.
  4. Add the eggs, reduce the speed to low and gently blend until the eggs are just incorporated. Overbeating at this stage will result in a cracked crust.
  5. Pour the mixture into the prepared pan and cover with aluminum foil or a silicone lid.
  6. Pour 2 cups of water into the inner cooking pot of the Instant Pot®, then place a trivet in the pot. Place the covered pan on the trivet.
  7. Lock the lid into place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 30 minutes. When the cooking is complete, let the pressure release naturally. Unlock the lid.
  8. Carefully remove the pan from the pot, and remove the foil.
  9. In a small bowl, mix together the sour cream and remaining 1 teaspoon of Swerve and spread this over the top of the warm cake.
  10. Refrigerate the cheesecake for 6 to 8 hours. Do not be in a hurry! The cheesecake needs every bit of this time to be its best.
Recipe Notes

Per Serving Calories: 217; Total Fat: 17g; Total Carbs: 10g; Net Carbs: 10g; Fiber: 0g; Sugar: 2g; Protein: 6g

13 replies
  1. Qwikstix
    Qwikstix says:

    This is very delicous. I would have liked a deeper cheescake so next time i will double the ingredients. A great dessert for diabetics as it is so low in carbs. Thank you.

  2. Sweetthing
    Sweetthing says:

    Is this ingredient swerve, common in most grocery stores, and what could you sub for it if you can’t aquire it. Thanks!

  3. 92husker
    92husker says:

    I found it to be too tart and not very sweet. Tried it a 2nd time thinking maybe i missed something but it was the same. Not a big fan of this one.

  4. Mflema26
    Mflema26 says:

    Swerve is a sweetener made with Stevia. It is not a chemical sweetner like Sweet n Low, but of natural Stevia which is a plant, with no carbs. I use more than the recipe calls for, and besides Swerve, I use lemon flavored Stevia drops. It makes it a bit more like lemon cheesecake. I also take my ricotta cheese, and i first blend it until smooth in my Ninja blender. Then, if it has to much liquid, I drain it, saving the liquid for soup, as it has vitamins in it.

  5. Dinaterry
    Dinaterry says:

    Swerve isn’t Stevia. Its Erythritol, which is natural sweetner. It tastes just like sugar, unlike Stevia which has a bitter aftertaste

  6. Rwinthrop
    Rwinthrop says:

    I used 12 oz of cream cheese and omitted the ricotta completely. It was fantastic. I will make again – next time with orange juice, orange zest and orange extract! Delicious.

  7. Rwinthrop
    Rwinthrop says:

    Forgot to mention, that I don’t practice Keto -so I used 1/4 cup of granulated sugar – turned out perfect!

  8. merituni
    merituni says:

    I made this with an almond and Graham cracker crust, it was very creamy. I added a little more ricotta to just finish off the tub, it ended up needing to pressure cook for 10 more minutes, but it ended up very good.

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