This Crustless Keto Protein Ricotta Cheesecake by @martinaslajerova is a light, fluffy, high-protein take on the classic Basque burnt cheesecake — but made with ricotta instead of cream cheese. It’s naturally low-carb, refined-sugar-free, and elevated 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 carb and sugar-free
- Perfect for meal prep or make-ahead desserts
Storage Tips
- Refrigerate in an airtight container for up to 5 days.
- For longer storage, freeze individual slices for up to 1 month; thaw in the fridge overnight.
Serving Suggestions
- Dust with cinnamon or cacao 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 tsp lemon zest + ½ tsp vanilla extract.
- Mocha flavor: Add 1 tsp instant espresso powder to the batter.
- Chocolate swirl: Fold in 2 Tbsp melted sugar-free chocolate before baking.
FAQ / Troubleshooting
- Why did it crack? Cheesecake cracks from overbaking or sudden temperature changes — a little crack is normal for this rustic style.
- Why is the texture grainy? Beat ricotta and mascarpone well before adding other ingredients.
- Why too soft in the middle? The center should have a slight jiggle when removed; it sets while cooling..
This crustless ricotta cheesecake is light, creamy, and full of protein. If you make it, don’t forget to tag @martinaslajerova and @perfectketo with #perfectketo so we can see your cheesecake masterpieces 🧡🍰
PrintCrustless Protein Ricotta Cheesecake
This Crustless Protein Ricotta Cheesecake by @martinaslajerova is a light, fluffy, high-protein take on the classic Basque burnt cheesecake — but made with ricotta instead of cream cheese. It’s naturally low-carb, refined-sugar-free, and elevated 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.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Total Time: ~5 hours (including cooling)
- Yield: 8–10 servings 1x
- Category: Dessert
- Cuisine: Keto / High Protein
Ingredients
- 2 packs (500 g / 1.1 lbs) ricotta cheese
- 1 pack (250 g / 8.8 oz) mascarpone cheese
- ¼ cup (50 g / 1.8 oz) low-carb sweetener – such as Allulose
- 4 scoops Perfect Keto Collagen Peptides (Cinnamon Toast flavor recommended)
- Pinch of salt
- 4 large eggs
Instructions
- Preheat oven to 325°F (160°C, fan). Lightly butter a 9-inch springform pan and line with parchment paper.
- Beat ricotta and mascarpone together until smooth.
- Add collagen powder and sweetener; mix well and adjust sweetness if needed.
- Add a pinch of salt, then beat in eggs one at a time, mixing on low-medium speed until just combined.
- Pour batter into prepared pan and smooth the top. Bake for 45–55 minutes, until edges are set but center has a slight jiggle.
- Turn off oven, crack door, and cool inside for 20–30 minutes.
- Cool completely, then refrigerate at least 4 hours or overnight before slicing.
Nutrition
- Calories: ~210 kcal
- Sugar: 1 g
- Sodium: ~150 mg
- Fat: ~16 g
- Saturated Fat: ~9 g
- Carbohydrates: ~3 g
- Fiber: 0 g
- Protein: ~13 g
- Cholesterol: ~120 mg