Keto Italian Lemon Ricotta Cheesecake

 Ingredients

Crust

• 2 cups almond flour
• 6 tbsp unsalted butter
• ¼ tsp sea salt
• 2 tbsp low carb sugar substitute

Filling

• 1 teaspoon grass-fed gelatin optional, but recommended
• 16 ounces cream cheese softened
• 15 ounces ricotta cheese
• 1 cup low carb sugar substitute
• 1 tbsp vanilla extract
• 2 tsp fresh lemon zest
• ½ tsp lemon extract
• 1 ½ cups heavy cream

Instructions

Crust

• Preheat your oven to 350°F.
• Melt the butter in a microwave safe bowl.
• Combine the melted butter, almond flour, sea salt, and sweetener in a medium mixing bowl.
• Spray a 9in. glass pie pan with non-stick cooking spray and gently press the crust into the pan. Bake it for 12-15 minutes then remove it from the oven and set on a rack to cool.

Filling

• Sprinkle gelatin (if using) on top of two teaspoons of water in small bowl to soften. Then stir in 2 teaspoons hot water to completely dissolve the gelatin.
• In a large mixing bowl or stand mixer combine the cream cheese, ricotta cheese, sweetener, the lemon and vanilla extracts, and the lemon zest.
• Blend everything together on medium speed until the filling is creamy and smooth.
• In another medium mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form, streaming in gelatin water mixture (if using) to stabilize the cream.
• Fold the whipped cream into the cream cheese mixture. Be gentle but be sure to completely mix all the ingredients.
• Pour the filling into the cooled crust and refrigerate the pie for at least 4 hours before serving.