Italian Creamy Ricotta Cake in 5 Minute, With Keto Version (VIDEO)

Name: Italian Creamy Ricotta Cake in 5 Minute, With Keto Version (VIDEO)
Prep time: 5 min
Cook time: 40 min
Total time: 345 min
Ingredients: 2 Organic lemons; 750 g ricotta (soft and creamy (2¾ cups plus 3 tbsp)); 2 eggs; 250 g granulated sugar (1¼ cups); 60 g potato starch (sifted (⅓ cup plus 1 tbsp)); 1 sachet of vanilla powder (sifted (or 1 sachet of vanillin or 1 teaspoon of vanilla extract))

Try this quick and delicious Italian creamy ricotta cake recipe that you can make in just 5 minutes! It’s rich and bursting with flavor. Perfect for a sweet treat anytime!

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Have you ever tried the Italian creamy ricotta cake? It’s very popular in Italy. It’s about as simple as desserts come — basically a ricotta cheesecake without the crust on the bottom. This ricotta cake can be prepared in various styles: with lemon zest or chocolate chips, or topped with powdered sugar or berries.

The version I’m going to tell you about is what my family has always made. It’s real similar to the San Sebastian cheesecake, except we don’t use cream cheese — just creamy ricotta and lemon. You can prepare it in 5 minutes with very few ingredients. Perfect for lemon dessert lovers or fans of cheesecakes, for a fine meal or to enjoy for a small afternoon break, this baked lemon ricotta is truly surprising in its simplicity!

And I know it looks a little rustic on the outside, all burnt looking. But that’s no mistake, and it doesn’t make it bitter or anything! I have intentionally crafted this way, to lend my creamy ricotta and lemon cake that look akin to its Spanish cheesecake cousin. So, don’t worry! This creamy lemon ricotta cake sure is delicious!

Creamy Lemon Ricotta Cake Video Recipe

How to Make the Italian Creamy Ricotta Cake

Tools you will need:

1 20 cm (8 inch) round cake pan
Parchment paper
1 mixing bowl
1 grater

Italian Ricotta Cake Ingredients:

Grated zest of 2 organic lemons
750 g ricotta, soft and creamy (2¾ cups plus 3 tbsp)
2 eggs
250 g granulated sugar (1¼ cups)
60 g potato starch, sifted (⅓ cup plus 1 tbsp)
1 sachet of vanilla powder, sifted (or 1 sachet of vanillin or 1 teaspoon of vanilla extract)

Creamy Lemon Ricotta Cake Instructions:

The preparation is quite simple and quick.

In a large bowl, work the ricotta with a spatula until creamy. Add the eggs and sugar and mix well between each ingredient, mashing with the spatula to avoid lumps. Sift the potato starch and vanilla powder (or add the vanilla extract if using) into the bowl. Sifting helps to prevent lumps in the batter. Mix until fully incorporated.

Fold in the grated lemon zest (1). The zest will add a fresh, citrusy flavor to the cheesecake.

PRO TIP — At this stage, some may prefer using a handheld electric mixer, but it is not recommended as the compound should not be whipped but remain creamy.

Line a 20 cm diameter round cake pan with parchment paper extending above the rim, then fill with the batter (2). Bake in a preheated oven at 180 °C (ca 356 °F) for 40 minutes or until the ricotta cake is set, and the surface becomes dark, almost burnt (3). The crunchy top crust is the characteristic of this cake, imparting a delicious caramel aroma.

Let the cheesecake cool in the pan on a wire rack. Once it reaches room temperature, refrigerate it for at least 4 hours, preferably overnight. This helps the flavors to meld and the cheesecake to set properly. To serve, remove the ricotta cake from the springform pan and slice.

Italian Creamy Ricotta Cake Tips & Tricks

This ricotta cheesecake can be stored in the refrigerator for 2–3 days.
You may reduce the amount of sugar according to your preferences.
To achieve a creamy texture, it is recommended to use a very soft ricotta cheese that is not too dry.
This delicious Italian cheesecake can be served as is, or topped with powdered sugar, blueberry or berry syrup, or jam.

How to Make a Keto Italian Creamy Ricotta Cake

To make your crustless cheesecake keto-friendly, you’ll need to substitute the high-carb ingredients with low-carb alternatives. Here’s how you can adjust the ingredients:

Ricotta: Ricotta is relatively low in carbs, so you can keep this ingredient.
Eggs: Eggs are keto-friendly, so no substitution is needed.
Sugar: Substitute with a keto-friendly sweetener such as erythritol, monk fruit sweetener, or stevia. Use the same amount you would for regular sugar, adjusting to taste if necessary.
Vanilla and Lemon: Vanilla extract is keto-friendly, so keep using 1 teaspoon of vanilla extract. Lemon zest is a keto ingredients.
Potato Starch: Instead of using cornstarch like regular recipes call for, which obviously isn’t keto friendly, melt 2 tablespoons of butter and mix that sucker right into the batter. The butter adds more fat to the cake, which we all know is a good thing on keto. Plus, it has the bonus effect of making the whole thing set much more solid once it’s chilled and ready to dig into.
Garnishing: garnish with fresh berries (in moderation) or a dusting of powdered erythritol if desired.

By substituting sugar and potato starch with keto-friendly ingredients, you’ll significantly reduce the carbohydrate content of your cheesecake, making it more suitable for a ketogenic diet. Give it a try next time you’re craving a nice slice of cake without kicking yourself out of ketosis.