Crustless 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
Scale
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