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Keto Zucchini Ricotta Cheesecake

Keto Zucchini Ricotta Cheesecake

Delicious Keto Zucchini Ricotta Cheesecake with a creamy filling and topped with goat cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Keto
Servings 8 slices
Calories 166 kcal

Equipment

  • 8 inch spring form cake tin

Ingredients
  

  • 2 cups Zucchini grated and water squeezed out
  • 15 oz Ricotta cheese
  • ½ cup Parmesan cheese grated
  • 2 Spring onions chopped
  • 2 Garlic cloves chopped
  • ¼ cup Dill fresh chopped
  • 1 tablespoon Lemon zest
  • 2 large Eggs beaten
  • ⅓ cup Goats cheese
  • ½ teaspoon Salt
  • ½ teaspoon Black pepper

Instructions
 

  • Preheat the oven to 180C/350F degrees.
  • Lightly spray an 8 inch spring form cake tin and line the bottom with parchment paper.
  • Combine the ricotta, Parmesan, onions, garlic, dill and lemon thoroughly in a large mixing bowl. Add the eggs and mix well.
  • Add the grated zucchini, season with the salt & pepper, and stir well.
  • Put the mixture into the springform pan and spread evenly.
  • Top with slices or chunks of the goat’s cheese and put it over the top of the ricotta cheesecake.
  • Bake for 1 hour until the goats cheese is melted and the top of the cheesecake is slightly golden or brown.
  • Remove and cool in the pan for 10 minutes, then remove and either serve warm or allow to chill and serve.

Notes

Serves 8 slices.

Nutrition

Serving: 1sliceCalories: 166kcalCarbohydrates: 4gProtein: 12gFat: 12gFiber: 1g
Keyword cheesecake, dessert, Keto Zucchini Ricotta Cheesecake, low-carb, ricotta cheese, zucchini
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