WebDirections. Start heating a large pot of salted water. Blend the ricotta and the egg together in a large bowl. Mix in the spinach, cheese, bread crumbs, flour, salt and pepper, and …
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Preheat the oven to In a large bowl, beat the egg yolks and sugar and salt with a whisk until pale yellow. Add the drained ricotta, lemon and orange zest and beat until blended thoroughly. Beat in the cream. With a rubber spatula, fold in the pine nuts and the raisins and rum, blending well.
This keto-friendly Italian Lemon Ricotta Cheesecake has a sweet, tangy flavor and rich, creamy texture that is simply irresistible! It’s also easy to make and only has 4 net carbs per slice. Cheesecake can be a great keto dessert. As long as you use a low-carb sweetener, the rest of the ingredients are very keto-friendly!
I make a very simple almond flour crust for this ricotta cheesecake in my food processor. It only takes a minute or two to pulse the ingredients and then press them into the bottom of a springform pan.
They’re sometimes even called “ricotta pies.” Italian cheesecakes will be a bit lighter and fluffier. New York style cheesecakes are known for being very heavy and dense due to the cream cheese.