Lemon Ricotta Cheesecake Recipe (sugar-free)
This creamy, naturally sweetened lemon cheesecake is made without refined sugar and features a wholesome nut-and-date crust. Blending ricotta and cream cheese creates a light, rich texture, while lemon juice and zest add a bright, refreshing flavor. Sweetened only with dates (and an optional touch of honey), it's a nourishing twist on a classic dessert.
Preheat oven to 325°F.
Crust Ingredients:
1/2 cup oat flour
1/2 cup brown rice flour
3 tablespoons arrowroot flour
1/2 tbsp cinnamon
6 dates, pitted
1 cup pecans
2 tbsp coconut oil
Directions:
Combine in a food processor. Press into the bottom of the springform pan. Cook in the oven at 325°F for 10 minutes.
Cake Ingredients:
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
6 dates, pitted, blended
1/2 teaspoon of honey (optional--omit to make recipe added-refined-sweetener free)*
1/2 cup tapioca powder
4 eggs
2 cups half-and-half
1/3 cup lemon juice
3 tsp grated lemon peel
2 tsp vanilla extract
Directions:
Blend dates, optional honey, tapioca, eggs, half-and-half, lemon juice, lemon peel, and vanilla in a food processor.
Mix cream cheese and ricotta cheese in a glass mixing bowl with an electric mixer.
Pour blended ingredients in with cream cheese and blend until smooth.
Pour over the crust.
Bake at 325°F for 90 minutes or until it's set.
Cool and refrigerate overnight.
Optional blueberry açaí topping:
Frozen blueberries
Frozen açaí
Combine and heat up in a saucepan. Serve over cheesecake slices.
*This cheesecake will have great flavor, even without added sweeteners!
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