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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

Ingredients:

  • 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)

Directions:

  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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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.