Lemon Ricotta Cheesecake
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • Unsalted butter or vegetable oilfor greasing the pan
  • 8ounces cream cheeseat room temperature
  • 1/4cup cup Swerveplus 1 teaspoon, and more as needed
  • 1/3cup full-fat or part-skim ricotta cheeseat room temperature
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2teaspoon lemon extract
  • 2 eggsat room temperature
  • 2tablespoons sour cream
  1. Grease a 6-inch springform pan extremely well. I find this easiest to do with a silicone basting brush so I can get into all the nooks and crannies. Alternatively, line the sides of the pan with parchment paper.
  2. In the bowl of a stand mixer, beat the cream cheese, 1/4 cup of Swerve, the ricotta, lemon zest, lemon juice, and lemon extract on high speed until you get a smooth mixture with no lumps.
  3. Taste to ensure the sweetness is to your liking and adjust if needed.
  4. Add the eggs, reduce the speed to low and gently blend until the eggs are just incorporated. Overbeating at this stage will result in a cracked crust.
  5. Pour the mixture into the prepared pan and cover with aluminum foil or a silicone lid.
  6. Pour 2 cups of water into the inner cooking pot of the Instant Pot®, then place a trivet in the pot. Place the covered pan on the trivet.
  7. Lock the lid into place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 30 minutes. When the cooking is complete, let the pressure release naturally. Unlock the lid.
  8. Carefully remove the pan from the pot, and remove the foil.
  9. In a small bowl, mix together the sour cream and remaining 1 teaspoon of Swerve and spread this over the top of the warm cake.
  10. Refrigerate the cheesecake for 6 to 8 hours. Do not be in a hurry! The cheesecake needs every bit of this time to be its best.
Recipe Notes

Per Serving Calories: 217; Total Fat: 17g; Total Carbs: 10g; Net Carbs: 10g; Fiber: 0g; Sugar: 2g; Protein: 6g