Lemon Ricotta Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper or lightly grease with olive oil.

Step 2

Prepare crust (optional):

Step 3

Mix almond flour, olive oil, monk fruit, and salt until crumbly.

Step 4

Press firmly into the bottom of the pan. Bake 8–10 minutes. Let cool.

Step 5

Make the filling:

Step 6

In a large bowl, beat ricotta until smooth.

Step 7

Add eggs one at a time, mixing well.

Step 8

Stir in Greek yogurt, monk fruit, lemon zest, lemon juice, and vanilla.

Step 9

Gently fold in flour if using.

Step 10

Pour filling over the crust (or directly into pan if skipping crust). Smooth top with a spatula.

Step 11

Bake:

Step 12

Bake for 50–55 minutes, until edges are set but center still jiggles slightly.

Step 13

Turn off oven and leave cheesecake inside for 10 minutes to prevent cracking.

Step 14

Cool and chill:

Step 15

Remove from oven and let cool to room temperature.

Step 16

Refrigerate at least 4 hours, preferably overnight, for the best texture.

Step 17

Serve:

Step 18

Top with fresh berries, a drizzle of honey (optional, if your version of Mediterranean diet allows), or a sprinkle of lemon zest.

Step 19

💡 Tips for super moist cheesecake:

Step 20

Don’t overmix the ricotta; gentle folding keeps it light.

Step 21

Baking in a water bath isn’t necessary but can make it even creamier.

Step 22

Let it chill fully—it will set nicely without needing extra flour.