Serious Eats Ricotta Cheesecake Pie Recipe

Total time: 300 minutes

Keto Friendliness Gauge

Net Carbs are 11% of calories per serving, at 32g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Serious Eats Ricotta Cheesecake Pie? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Serious Eats Ricotta Cheesecake Pie Recipe

  • Net Carbs are 11% of calories per serving, at 32g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Serious Eats Ricotta Cheesecake Pie Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 162 g )
Amount Per Serving
Calories: 294
Total Fat: 15g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 153mg
Total Carbohydrates: 33g
Dietary Fiber: 1g
Sugar: 27g
Protein: 8g
Calcium: 151mg Iron: 1mg
Potassium: 217mg Vitamin A: 150mcg
Vitamin C: 15mg Vitamin D: 0mcg

Ingredients

  • One half recipe easy pie dough, shaped and chilled in a pie plate
  • 13 ounces whole milk ricotta (room temperature, see note above)
  • 6 ounces cream cheese (room temperature)
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 4 ounces granulated sugar
  • 1 tablespoon potato or corn starch
  • 1 tablespoon vanilla
  • Pinch of salt
  • 1 tablespoon zest from 1 lemon
  • Strawberry and rhubarb compote:
  • 8 ounces fresh rhubarb, cut into 1/2 inch pieces
  • 8 ounces frozen strawberries, thawed
  • Approximately 3 ounces sugar (adjust to taste)

Instructions

Visit Serious Eats's website to view the recipe instructions. (Via Edamam)