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.
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. So ricotta cheesecake is a must in this blog and one of my personal favorites.
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 a crustless cheesecake
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.
Watch our step-by-step videos
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, lack of crust and easy cutting.
It's a wonderful recipe slightly adapted from Martha Stewart's Baking Handbook, and is phenomenal. I urge you to try it!
Flavor substitutions
- Citrus, use your favorite: lemon, lime, tangerine, a mix of all of them, you name it.
- Ground spices like 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.
Variation: 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.
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: 2 hours 10 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 a removable bottom and dust with sugar, shaking off excess.
- Mix ricotta, orange zest, and vanilla (if using) in a large bowl. 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, adding the yolks to 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 risk 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.
- Add the beaten egg whites to the ricotta mixture with a spatula in 3 parts, adding the next part after almost incorporating the last part. This way, you don't overmix the whites and they keep some volume.
- After the third part is added, make sure the mixture is combined. Don’t overmix it so it rises well in the oven and has airy texture.
- 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 for 10 minutes on a wire rack, then run a smooth knife around the sides to ensure 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.
- For variations & substitutions read the post above.
- 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: crustless ricotta cheesecake
Maribeth Southworth says
Well, two months later I finally got around to making this with my Bob's Red Mill gluten-free baking flour and it is delicious. I thought I had a 9 inch spring form pan, but it was 6 inches, so I put the excess in a pie plate. This was a trial run, for my husband, son and I, so I really didn't care how either looked.
I had no idea how long to bake the portion in the 6" pan, as it was so much deeper, and have not cut in to it yet, but once I buy a new 9 inch I will be set. The part in the pie plate is absolutely light and delicious. I will try the other tomorrow! Thank you for providing a gluten-free alternative that is delicious.
Ann says
thank you! finally a sicilian cheesecake with no cream cheese! my mom would make one every holiday and it was so worth waiting for but my mom unexpectedly developed Alzheimer's and i don't know where her precious recipe is. i am collecting my ingredients and can't wait to try this! ❤
Maribeth says
It's probably me, but I just need confirmation that none of the egg yolks are used here. The "Add the next part after almost incorporating the last part" confused me and I can't wait to make this, so just wanted to confirm. Thanks!
Paula Montenegro says
Hi Maribeth! You DO use the yolks and they go with the ricotta mixture. The egg whites are added in two or three parts afterward. I rewrote some sentences in the recipe card so it's more clear. Let me know if you have more questions. Happy baking!
Maribeth Southworth says
Thank you, Paula. I CANNOT WAIT TO MAKE THIS. I have celiac disease and my favorite Italian restaurant in New Jersey has a ricotta cheesecake that is divine and I bet this will be! Thanks for helping me with the directions!!!!
Megan says
Would love to make this, however, I can't find where in the recipe it lists how much ricotta to use.
★★
Paula Montenegro says
Hi Megan, the amount is in the recipe card at the end of the post. It has always been there. You have a jump to recipe button underneath the title of the post so you can go directly to it.
paula lederman says
made this cake. used half ricotta and half cottage cheese. unfortunately the center was very runny so either it had too much liquid or I needed to bake it it longer. it did taste delicious though.
not sure what the cup equivalent measurement is for one pound
★★★★
Paula Montenegro says
Hi Paula! Yes, cottage cheese is very different from ricotta as it's much wetter, so I'm not surprised the center was runny. Maybe it changed after you refrigerated it for several hours or a day? I hope so. Next time, drain it first so it's similar in texture to ricotta.