Sugar Free Ricotta Cheesecake

Prep Time 6

Cook Time 30

Course Dessert, Nut Free, Vegetarian

Cuisine Italian

Servings

Calories 270.2

Get Recipe Ingredients

Preheat oven to 350 degrees F. Lightly grease a 9 inch springform pan or an 8 by 11 inch casserole dish. Place the springform pan on a large sheet pan.
Strain the ricotta cheese and discard the liquid.
In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sweeteners, and lemon LMNT. Mix, starting on low and increasing to medium speed for 10 minutes. The mixture will look light and fluffy. If using a hand-mixer, keep the speed at medium.
Pour the batter into the springform pan (or casserole dish) and give it a little shake.
Bake in the preheated oven for 1 hour if using a springform pan (if using a casserole dish, bake for 30 minutes or until set and just barely jiggly in the center). Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.
NOTE: tent with tinfoil if it starts to brown too much.
Remove from oven and allow to cool. When the cake is fully chilled, you can remove the springform pan. Slice and serve!