A simple to make yet elegant dessert that is sure to please. This delectable cheesecake will impress even your most discerning guest.

Yield: 12 slices

Serving size: 1 slice


  • 1/2 tsp. butter
  • 1 1/2 tbsp. rum
  • 5 large eggs
  • 1/2 cup natural, non-GMO granular erythritol
  • 1/2 tsp. salt
  • 4 cups whole milk ricotta
  • 8 oz softened cream cheese,
  • 1 tsp finely grated orange zest
  • pignolias (optional)
  • fresh berries (optional)


  1. Preheat oven to 350° F.
  2. Grease a 9″ springform pan.
  3. In a mixer fitted with the whisk attachment, beat the eggs, erythritol, and salt at high speed until foamy, about 2 minutes.
  4. Add the ricotta, cream cheese, zest, and rum to the egg mixture, and mix on medium speed until smooth and fluffy, about another 2 minutes.
  5. Place the springform pan on to a baking sheet, and pour the batter into the pan. Smooth the top with a spatula.
  6. Bake on the center rack of the preheated oven for about 1 hour or until the edges are set and lightly golden brown. The center should still be a bit jiggly.
  7. Cool completely on a wire rack, before slicing and serving.
  8. Garnish with fresh berries and pine nuts (pignolias) if desired.
  9. Store covered in the refrigerator.
4 Net Carbs Per Slice
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