Sugar Free Ricotta Cheesecake

This cheesecake will blow your mind!

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Okay, my friends, I have to share this recipe with you because it is so darn good. Today’s actually our anniversary. This won’t be posted until September, but today’s our anniversary. I thought, hey, nobody’s up yet. I’m going to make a quick little dessert. And I made this a few days ago for my friends because I got to tell you this funny story. I love this brand of ricotta. And I saw that the store had a premium, this is the premium label. I was like, “Oo, good.” So, I usually get these tiny these small tubs and I can eat like one in two days, but it’s three lbs. So, I had like 12 of these three pounders. So, I brought them to my girls retreat and I made a ricotta cheesecake, which I’ve never made before. I kind of just wung it. And I like to always add a lemon to my cheesecakes just to add that little bit of citrus. I didn’t have any lemon. I didn’t have any lemon juice. And Samantha, one of the girls on my retreat, said, “Why don’t you add a packet of lemon element?” And so I did because adding salt to desserts is always a good idea. And it was they were just ugling over it. So I’m going to show you how to make it. It’s very easy. You’re going to add three lbs of ricotta cheese. I’m going to add eight eggs. Just crack those right on. I should probably crack them in a different bowl so I don’t the shells in there. Ah, but this is so simple. We’re going to add our sweetener element and boom, it’s it. I have the oven on at 375°. Now, if you don’t have a spring form pan, you could use a casserole dish because at the cabin, I didn’t have any parchment paper or spring form pan. So, I used a casserole dish that I brought from home. That’s the thing about renting VBO’s. They never have enough cooking equipment. I suppose not everybody likes to cook as much as I do. And I’m going to add one cup. Sorry for the noise. One cup of alulose. This is powdered alulose. So, one cup of that. When I made it for my friends, I added 1 and a4 cups. I think it was a little bit too sweet. I’m going to round it out with some stevia glyceride, which is a non- bitter stevia. And then one packet of the element lemonade salt, which I’m serious people, this just made it the bomb. And if you go to drink element/ keto Maria, you get a free sample with all your orders. So check that out. Now, another funny thing is I didn’t have a stand mixer, so I used my stick blender. So I’m going to do that and show you how that works. I’ll speed this up. Okay. So now at this moment, if you’re not afraid of raw eggs, which I am not, you can taste, take a little taste. And if it’s a little too sweet, that’s a good thing because when you bake anything, natural sweeteners are going to be less. Samantha also mentioned cuz I had some chocolate elements. She’s like, “Oh, you could make chocolate ricotta cheesecake.” So if that’s what you got, that’s what you got. So, I’m going to place parchment into this spring form pan. Now, if you, like I said before, if you use a casserole dish, it’s actually going to bake faster because it’s going to be a thinner layer. So, I have those directions for you cuz that’s what I had to do. If you don’t line it with parchment, it’s going to leak everywhere. So, make sure to do that. I use parchment a lot. Okay, now that it’s in there, all you do is pour that on in. Oh boy, I’m getting it all over the place. And I like this. My family loves cheesecake. I like this better than cheesecake. I thought it was just so amazing. And again, this is going to take longer if you use the cheesecake pan, the spring form pan, whatever. I should have mixed that better. Oh well, it’ll be fine. Um, it’s going to take about an hour in here. And with the alulose, things tend to brown very quickly. So, you might want to tent it with a little foil after about 20 minutes so it doesn’t burn the top. But, you know, it is what it is. We’re going to bake this and we’ll catch you back in a little bit. Okay, friends. I want to show you what it should look like when you take it out. It should jiggle a little bit like that. And now I’m going to put it in the fridge and completely cool it before we cut into it. Okay, friends. I might be jumping the gun, but this is just too good to sit in the fridge. I actually prefer it a little bit warm, too. So, I am just going to take it out. And I want to take some pictures and I take my pictures outside and it’s kind of a nice cloudy day. I’m just hoping it doesn’t fall apart. If it’s too warm, it could totally fall apart. Ah, it’s looking not too bad. I’m gonna see how I can get this on here as smoothly as possible. This is probably a terrible idea, Maria. Yeah, I might just do this and then rip it apart once it’s on here. There. This is what we’re going to do. So, this is the finished ricotta cheesecake. I’m really excited for everybody to try it. I hope they like it as much as I do. I love ricotta though. I never liked it growing up. I didn’t never had it. We made lasagna with cottage cheese. I know a lot of like Italian grandmothers would be rolling in their grave. Um but I find the ricotta to be really grainy here in the States until I found the brand that I showed you earlier and that is really good. So, I’m gonna take some pictures, then we’ll have Kai’s taste test. And you’re going to want to get your ovens on. Hi, guys. Hey, Kai. How you doing? Uh, good. You’re doing good. Okay. Well, we have a ricotta cheesecake for you. Do you know what day is today? Uh, it’s your anniversary. It’s our anniversary, so we’re going to have a little bit of cake. And I want your rating 1 through 10. What do you want to tell them about this? Uh, it helps support our family and get some element because it’s very good for you. And you get a free sample with your order, right? Yeah. Yeah. Go to drinkelement.com/ketoomaria. Here is your slice. Kai, why don’t you give us a rating 1 through 10? Can you taste the lemon in there, too? Let us know. Yeah, I taste the lemon a little bit. It’s not It’s not too salty, though, is it? It’s like perfect, isn’t it? Yeah. What would you rate that? Uh, nine. A nine, people. We got a nine. And Kai, what do you save tens for? Uh, Wagu steaks. Wagu steaks, people. So, a nine is about all we we’ve gotten like a 9.5. Yeah, I think you should have tried the Big Mac casserole. I made everybody loved that. What do you want to tell people, Kai? Cook with your kids. Cook with your kids and order some element lemonade salt people. It’s really good. That link will be in the show notes for you. Everybody, thank you for your support. When I was 16 years old, I was diagnosed with PCOS, acid reflux, depression, and IBS. Instead of taking those prescription drugs, I decided to change my life with food. Yes, food healed me and it’s healed so many of my clients over the past 20 years of working with people. If you are interested in transforming your life, check out ketoaria.com. I’d be honored to help you.