This 7-ingredient ricotta cheesecake is a fantastic recipe. Soft and very creamy, it leaves the most wonderful aroma in your kitchen, lasts several days, and cuts like a dream. It's crustless and made with 100% ricotta cheese.
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Some years ago, I would've said that if it didn't have cream cheese, it couldn't be called a cheesecake, period. My cheesecake recipes were simple; most, if not all, have no flour or cornstarch.
Nowadays, I'm more flexible and don't need to be such a purist.
But my strong Italian heritage and food culture made me love all things ricotta - lemon ricotta pie, baked ricotta, berry squares, you name it - and especially this cheesecake recipe I'm sharing today.
Besides, if you look at how this gorgeous cake comes out of the oven, is deeply golden, smells amazing, and has the right firmness, you'll understand that it belongs in the cheesecake category.
Not a pie, not a cake, but a ricotta cheesecake.
It cuts like a dream. You can see that in the pictures. The cake was almost room temperature and still holds its shape amazingly.
The simple part is that the ingredients are everyday staples and, except for beating the egg whites separately, you just mix everything without much detail.
And it has no crust. Similar to some recipes for Sicilian cheesecake.
Ingredient list
- Ricotta: use regular, full-fat, whole-milk ricotta cheese.
- Eggs: fresh, large.
- Granulated sugar.
- Flour: a little bit of all-purpose flour is used as a binding agent to give the cheesecake more structure.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Citrus: only the zest is used for flavor. I used orange for this one, but lemon also works very well.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
What is ricotta?
Ricotta is a soft, grainy cheese made from cow's milk in this case (though it can also be made with goat, sheep, or buffalo milk).
The type I use for all of my recipes is the regular soft ricotta (image below) sold in supermarkets and specialty stores.
It's creamy, moist, and has an almost sweet taste.
Quality varies according to brands, and you can find some with additives to make it thicker or whatever. I try to buy original ricotta sourced from good small producers. It tastes much better, and I like the consistency more.
Ricotta vs. cottage cheese
Though they might look somewhat similar, ricotta and cottage cheese are different.
Ricotta is made from the whey left when the curds are separated in the milk or cream to make cheese, while cottage cheese is made from the curds.
Their textures are different as well as their flavors.
Substitution
Though for this recipe, you should get the ricotta cheese (it is, after all, a ricotta cheesecake), you can use cottage cheese that has been processed with some cream cheese.
Cottage cheese can be too watery. If that's the case, drain it on a strainer with a cheesecloth or clean kitchen towel over a bowl.
How to make this recipe
Being a no-crust cheesecake, this is a fairly easy recipe.
It does not require a water bath, which makes many home bakers nervous because some water might get into the batter. But the good news is no water bath today.
The only part that takes a little more time is separating the egg yolks from the whites, which are beaten separately and then added at the last moment. More about this further down.
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Egg whites
Beating: the whites can be stiffer or not so stiff, and they are incorporated without the excessive care that other recipes sometimes need, like the best flourless chocolate cake ever (the photos are old, but the recipe is amazing!).
I like to beat the whites to medium-soft peaks; that way, the batter is more fluid, and the cake is creamier. And have them at room temperature, that is the way to maximize the volume when they are beaten.
If you love cheesecakes as much as I do, this is a different recipe that you will love for its versatility (flavorings) and simplicity - no crust, cuts easily.
It's a wonderful recipe slightly adapted from Martha Stewart's Baking Handbook, and it is phenomenal. I urge you to try it!
Other flavorings
- Citrus, use your favorite: lemon, lime, tangerine, a mix of all of them, you name it.
- Ground spices, such as cinnamon, cardamom, nutmeg, or pumpkin spice mix. Whatever you love more.
- Extracts (coffee, aniseed, almond, maple, there are so many to choose from)
- Liquors like Cointreau or Grand Marnier (orange), Frangelico (hazelnut), Amaretto (almond), Limoncello (lemon), or any other sweet or fruity one you like.
- A combination of the above, maybe almond extract and spice, or cinnamon with orange zest.
Let your imagination flow. So many options, I know.
Lemon ricotta cheesecake
I know lemon is a huge favorite when it comes to cheesecakes. I know I am a raving fan. So I'm leaving you the simple way to make this lemon ricotta cake.
- Substitute the orange zest for lemon zest.
- Adding lemon juice: combining zest and juice gives it a more intense and balanced flavor. But don't overdo it with the juice, or you'll change the texture. You can add up to 1 tablespoon of lemon juice. If your cheese is dry, this would be perfect, but if your ricotta cheese is on the wetter side, I suggest you let it drain for a while.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storing: his ricotta cheesecake lasts for several days in the fridge. I ate it after almost a week, and it was delicious. But the coldness of the refrigerator dries it up a bit every day (it's what refrigeration does to all baked goods), so my advice is no more than 3 days, well wrapped in plastic wrap.
- Freezing: I don't recommend it as the texture changes quite a bit for my taste. But you can if you want to. Make sure it's well wrapped. I would freeze just one slice to try at first and see how it goes.
- Individual cheesecakes: use small springform pans and reduce the baking time, depending on the size of your pans.
Frequently asked questions
Both are soft cheeses, but ricotta is a grainy cheese while cream cheese is smooth. The amount of salt is also different, and ricotta tends to be sweeter.
It's done when the top is golden, the edges are set, but the center still jiggles a little. You can find all the tips in the recipe card at the end of this post.
Yes, that's what I recommend. It will get too soft if left at room temperature for too long, and it's a soft cheese, so the refrigerator is the best place to keep it.
It keeps for 3 days, well wrapped and refrigerated.
Related recipes you might like:
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Baked Ricotta Cheesecake (no crust)
This 7-ingredient ricotta cheesecake is a fantastic recipe. Soft and very creamy, it leaves the most wonderful aroma in your kitchen, lasts several days, and cuts like a dream.
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Ingredients
- ¾ cup white granulated sugar + more for the pan
- 1 ½ pounds whole milk ricotta, at room temperature
- 6 eggs, at room temperature
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons orange zest (2 oranges)
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 350ºF /180ºC.
- Butter a 9-inch round cake pan with removable bottom and dust with sugar, shaking off excess.
- In a large bowl mix ricotta, orange zest, and vanilla if using. You can beat this for a minute or so if you want a smoother texture. I don’t do it.
- Add the flour, HALF the sugar, salt, and mix well.
- Separate eggs, one by one, putting the yolks into the bowl with the ricotta mixture and the whites in another clean (very clean and dry, with no traces of oil or grease) bowl. I use the stand mixer for the whites and put them directly in the mixing bowl. Try using an extra small bowl for cracking each egg so you don’t run the risk of the tiniest bit of yolk getting into the whites since it will prevent them from beating as they should.
- Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed.
- Keep on beating at high speed until it foams and triples in volume, but medium-soft peaks form when the beater is lifted.
- With a spatula, add the beaten egg whites to the ricotta mixture in 3 parts.
- Add the next part after almost incorporating the last part.
- After the third part is added make sure the mixture is combined. Don’t over mix it so it rises well in the oven and the texture is airy.
- Put in the prepared pan smoothing the surface and bake for 50-55 minutes, or until it’s golden but the center of the cheesecake still wiggles when lightly shaken, similar to brownies.
- Remove from oven and let cool 10 minutes on a wire rack, then run a smooth knife all around the sides to make sure it is not stuck.
- Let cool completely in the pan before transferring it to the serving plate. I like to wrap it in plastic and put it in the fridge for a few hours or until the next day.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Egg whites: beat the whites to medium-soft peaks; that way, the batter is more fluid and the cake is creamier. Have them at room temperature, that is the way to maximize the volume when they are beaten.
- Storing: his ricotta cheesecake lasts for several days in the fridge. I ate it after almost a week, and it was delicious. But the coldness of the refrigerator dries it up a bit every day (it's what refrigeration does to all baked goods), so my advice is no more than 3 days, well wrapped in plastic wrap.
- Freezing: I don't recommend it as the texture changes quite a bit for my taste. But you can if you want to. Make sure it's well wrapped. I would freeze just one slice to try at first and see how it goes.
- Individual cheesecakes: use small springform pans and reduce the baking time, depending on the size of your pans.
- Flavorings:
Citrus: use your favorites like lemon, lime, tangerine, or a mix.
Ground spices: such as cinnamon, cardamom, maybe nutmeg, and pumpkin spice mix. Whatever you love more.
Extracts: coffee, aniseed, almond, maple, there are so many to choose from.
Liquors: like Cointreau or Grand Marnier (orange), Frangelico (hazelnut), Amaretto (almond), limoncello (lemon), or any other sweet or fruity one you like.
A combination of the above, maybe almond extract and spice, or cinnamon with orange zest. - Substitutions: if you must substitute ricotta, you can use cottage cheese that has been processed with some cream cheese.
- Lemon cheesecake: simply substitute the orange zest for lemon zest. You can add up to 1 tablespoon of lemon juice for a sharper flavor.
- Prep Time: 15 minutes
- Cooling time: 60 minutes
- Cook Time: 55 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: ⅛
- Calories: 288
- Sugar: 19.1 g
- Sodium: 197.6 mg
- Fat: 14.6 g
- Carbohydrates: 24.6 g
- Fiber: 0.1 g
- Protein: 14.7 g
- Cholesterol: 182.9 mg
Keywords: ricotta cheesecake
Slightly adapted from Martha Stewart's Baking Handbook
Briana says
This sounds wonderful! We had baked ricotta cheesecake in Italy years ago that had lemon and mini chocolate chips in it. Do you think this would work with the mini chocolate chips?
Paula Montenegro says
Hi Briana, go for it! It sounds great.
Jaci Yescas says
Hello I’ve been making ricotta cheesecake for years and I would like some advice on preventing my cake from sinking. It always puffs up so nicely in the oven but when I take it out to cool it collapses and looks very sad. Please any tips. I love this cake but I’m always embarrassed about how ugly it looks! This is why I usually top with fresh whipped cream and fruit to give it more height! Thank you for any advice.
★★★★★
Paula Montenegro says
Hi Jaci! Don't beat the cheesecake mixture, it only needs to be stirred well, but we don't want to get too much air that it will rise during baking and then sink. Ingredients at the right temperature according to the recipe instruction is important together with the right oven temperature and baking times according to the recipe.
Diana says
Hello, I just made this cake but used lemon zest rather than orange zest. It looked beautiful but as it set I have a huge crack in the middle. Do you have any suggestions on what to do for this problem. The cake doesn’t look very nice and I’m bringing it to a Memorial Day party tomorrow.
I have a tub of whipped cream cheese and was tempted to add sugar and vanilla for a topping but I’m unsure if I should do this. I also have a can of blueberry pie filling.
Any suggestions you can provide will be appreciated and very helpful.
Thank you, Diana
Paula Montenegro says
Hi Diana! I would add whatever you're planning on serving it with as a topping. Whipped cream with fresh blueberries works very well with lemon. I would not pile a lot of cream though, just fill the crack and add a thin layer so it doesn't distract from the flavor of the cheesecake.
A layer of blueberry sauce is always great on top of cheesecakes also.
Peck says
I have a lot of cream cheese in my fridge. Can I use cream cheese instead of ricotta? And will it be alright if I add some fresh cubed mangoes into the batter to be baked together?
Paula Montenegro says
Hi Peck, you can in, but if you change the ricotta it will be a very different cheesecake in texture. I would substitute half of it for this recipe. If you want a recipe with all cream cheese, there are several more traditional cheesecake recipes in the archives that use it.
Grace DiTommaso says
Because of all the ads, I can’t print this (3 pages, 3 in-removable ads) and I certainly can’t read it off the screen. Oh well!
★★★
Paula Montenegro says
Hi Grace, sorry for that issue. I sent you an email with the link to the recipe. Have a great weekend!
Dolly says
Making this tomorrow & looking forward to it. Question: other cheesecake recipes call for wrapping the cake pan with foil & using a water bath. Why doesn't your recipe require a water bath please? Thanks !
Paula Montenegro says
Hi Dolly, it's not necessary. It uses ricotta and the texture is different from traditional cheesecakes. Happy baking!
Katrina says
I made this but subbed out gluten free 1:1 flour for the regular flour (I'm celiac) and it came out amazing. Absolutely delicious and very easy to make. I have been missing ricotta cakes and pies!
★★★★★
Paula Montenegro says
So happy it turned out so well Katrina! And thanks for the tip on using GF flour. Have a great weekend!
Maria Vene says
I have been eating this cheesecake since I was a child. It was my grandmother's recipe and she was born in 1901. Our recipe is slightly different. 3lbs. Ricotta, 10 eggs, 1C Sugar, 1/4 tsp. cinnamon, 1/4 tsp. nutmeg. Beat all ingredients together, bake @ 350 degrees 1.5 hours. You can put colored sprinkles on top prior to baking. We do that for Easter, otherwise, we dust powdered sugar on top after cooled.
maria vene says
forgot also 1 tsp. Real Vanilla!
Margaret says
1 tsp real vanilla . . . Please, is that real vanilla beans or is it vanilla extract or vanilla essence . . . thank you
Paula Montenegro says
Hi Margaret, you can use any type of vanilla you like. I use pure vanilla extract or paste, but a good essence also works well.
Paula Montenegro says
Love the idea of adding Easter-colored sprinkles Maria! Thanks for the vintage recipe. I will definitely try it.
Brandi Fox says
If I only have 1 lb of ricotta, can I add just sour cream to make up the additional half pound or is that too much? Thanks!
Paula Montenegro says
Hi Brandi! You should be fine but the cake will have a different texture, smoother probably and it might not be as fluffy because the sour cream is denser. But I can't imagine it not being delicious. Hope this helps. Happy holidays!