Keto Coconut Flour Ricotta Cheesecake

Preheat oven to 175C (350F). Mix coconut flour, melted butter, and 1 egg until a crumbly dough forms.

Press the dough evenly into the base of an 8-inch springform pan, using your fingers or the bottom of a measuring cup to compact it firmly.

Bake the crust for 8-10 minutes, until set and lightly golden at the edges. Remove and let cool slightly.

In a large bowl, beat the ricotta and cream cheese together with a hand mixer or stand mixer on medium speed until completely smooth and no lumps remain, about 2 minutes.

Add white sugar, vanilla extract, and salt. Mix on low speed until incorporated.

Add 3 eggs one at a time, mixing on low speed after each addition until just combined — do not overmix.

Reduce oven temperature to 160C (325F). Pour the filling over the pre-baked crust and smooth the top with a spatula.

Bake for 30-35 minutes. The edges should be set but the center should still have a gentle wobble — it will firm as it cools.

Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes to prevent cracking from thermal shock.

Remove from the oven and cool completely at room temperature, then refrigerate for at least 2 hours or overnight before serving.

Verify the filling has reached 71°C (160°F) at the center with a calibrated food thermometer before proceeding with the cooling process.