Sugar free Recipes

Sugar Free Lemon Ricotta Almond Cheesecake

written by aunatvia April 14, 2016 7 Comments


      • 3 cups/750g/1lb 10 oz reduced fat ricotta cheese
      • 1/2 cup/130g/8.5 oz natural Greek yogurt
      • 1 lemon, finely zested
      • 1/4 cup/60ml/2 oz fresh lemon juice
      • 1/2 cup/90g/3 oz Natvia
      • 5 eggs
      • 1/4 cup/38g/1.3 oz Plain Flour
      • 1/2 cup/50g/1.7 oz Flaked almonds
Serves 10 people


  1. Preheat your oven to 180C and lightly grease a spring form pan and line with baking paper.
  2. Add ricotta, yogurt, lemon zest and juice, Natvia and eggs into a bowl (or food processor) and mix until very smooth.
  3. Add flour and either pulse (processor) or fold through until combined.
  4. Transfer into your tin and scatter the almonds all over the top of the mixture.
  5. Bake in oven for 50 minutes or until light golden and just set in the middle.
  6. Turn off oven and leave to cool with the door open for a few minutes.
  7. Serve with fresh cream and berries and a dusting of icing sugar if you wish.
  8. Store the remainder in the fridge. Serves 10….enjoy!

Recipe by Ness Lockyer

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Peta April 15, 2016 at 1:10 pm

Why low fat ! New studies show we don’t get enough good fats in our diet such as grass fed butter eggs full milk coconut oil olive oil . I’ll definitely give this one a try but with full fat ricotta !!

grace galea April 19, 2016 at 3:43 pm

Seems very delicious and healthy! Well done. Thanks for sharing

Carol Clark April 25, 2016 at 11:25 am

How can I convert grams to cups

Rosie Lane April 29, 2016 at 10:34 am

Hi Carol – we’ve just updated the recipe to have cup measurements as well.
Hope that helps!

Maria October 19, 2016 at 9:39 pm

Love all the recipes

Mezz January 2, 2017 at 11:51 pm

What could you use instead of flour or could you omit this altogether? I use natvia as part of a low carb way of eating.

Rosie Lane January 9, 2017 at 5:13 pm

You could use almond meal or coconut flour, which both have less carbs than plain flour 🙂


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