Keto Protein Ricotta Cheesecake

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This crustless Keto Protein Ricotta Cheesecake from @Martinaslajerova is a light, fluffy, high-protein version of the classic Basque burnt cheesecake, but made with ricotta instead of cream cheese. It is naturally low-carb, free of refined sugars and enriched with Perfect Keto Collagen for extra creaminess and protein. The result is a beautifully golden, crustless cheesecake that’s both indulgent and perfectly keto-friendly.

Benefits of This Keto Protein Ricotta Cheesecake

• ~13 g protein per slice
• Gluten-free and crustless – simple and satisfying
• Lighter texture from ricotta instead of cream cheese
• Naturally low in carbohydrates and sugar-free
• Perfect for preparing meals or making desserts

Storage tips

• Store in an airtight container in the refrigerator for up to 5 days.
• For longer storage, you can freeze individual slices for up to 1 month; thaw overnight in the refrigerator.

Serving suggestions

• Sprinkle with cinnamon or cocoa powder before serving.
• Add a dollop of whipped cream or fresh berries.
• Drizzle with sugar-free caramel or berry sauce for a decadent finish.

Recipe variations

• Lemon twist: Add 1 teaspoon lemon zest + ½ teaspoon vanilla extract.
• Mocha flavour: Add 1 teaspoon of instant espresso powder to the batter.
• Chocolate Swirl: Before baking, add 2 tablespoons of melted sugar-free chocolate.

Frequently asked questions/troubleshooting

• Why did it burst? Cheesecake cracks due to overbaking or sudden temperature changes; a small crack is normal with this rustic style.
• Why is the texture grainy? Beat the ricotta and mascarpone well before adding other ingredients.
• Why too soft in the middle? The center should wiggle slightly when removed; it hardens as it cools..

This crustless ricotta cheesecake is light, creamy, and packed with protein. If you make it, don’t forget to tag @Martinaslajerova And @perfectketo of #perfectketo so we can see your cheesecake masterpieces 🧡🍰

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Crustless Protein Ricotta Cheesecake

This Crustless Protein Ricotta Cheesecake from @martinaslajerova is a light, fluffy, high-protein version of the classic Basque burnt cheesecake, but made with ricotta instead of cream cheese. It is naturally low-carb, free of refined sugars and enriched with Perfect Keto Collagen for extra creaminess and protein. The result is a beautifully golden, crustless cheesecake that’s both indulgent and perfectly keto-friendly.

• Author: karylva
• Preparation time: 10 minutes
• Cooking time: 45–55 minutes
• Total time: ~5 hours (including cooling)
• Yield: 8–10 portions 1X
• Category: Dessert
• Kitchen: Keto / High protein

Dish
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Ingredients

• 2 packs of ricotta cheese (500 g).
• 1 pack of mascarpone cheese (250 g).
• ¼ cup (50 gr / 1.8 oz) low-carb sweetener – such as Allulose
• 4 scoops of Perfect Keto Collagen Peptides (Cinnamon Toast flavor recommended)
• Pinch of salt
• 4 large eggs

1. Preheat oven to 325°F (160°C, fan). Lightly butter a 9-inch springform pan and line with parchment paper.
2. Beat the ricotta and mascarpone together until smooth.
3. Add collagen powder and sweetener; Mix well and adjust sweetness if necessary.
4. Add a pinch of salt, beat in the eggs one at a time and mix on low to medium speed until just combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, until the edges are set but the center jiggles slightly.
6. Turn off the oven, leave the door ajar and let the inside cool for 20-30 minutes.
7. Let cool completely and then refrigerate for at least 4 hours or overnight before slicing.

Power supply

• Calories: ~210 kcal
• Sugar: 1 gram
• Sodium: ~150 mg
• Fat: ~16 grams
• Saturated fat: ~9 grams
• Carbohydrates: ~3 grams
• Fiber: 0 grams
• Egg white: ~13 grams
• Cholesterol: ~120 mg