This 7-ingredient Italian cheesecake recipe (no crust, no cream cheese) is a fantastic dessert. With over forty 5-star reviews, it leaves the most wonderful aroma in your kitchen as it comes out of the oven. It's very creamy but doesn't need to be fussed over like a classic cheesecake, lasts for several days, and cuts like a dream.
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Unique Italian dessert
Some years ago, I would've said that if it didn't have cream cheese, it couldn't be called a cheesecake, period. My recipe was simple and classic, with no flour or cornstarch. Nowadays, I'm more flexible (or more mature, lol) and don't need to be such a purist. And the cheesecake recipes in this blog can attest to that, including a wonderful American-style ricotta cheesecake.
My strong Italian heritage and food culture make me love all things ricotta. And this recipe today is more in tune with a no-crust Sicilian cheesecake. Everyday staples and no complicated technique; except for beating the egg whites separately, you just mix everything without much fuss.
If you look at how this gorgeous cake comes out of the oven, with its deep golden color and fantastic aroma, you'll understand why I'm such a fan.
It cuts like a dream. Even at room temperature, this cheesecake has the right firmness and holds its shape amazingly well.
- Jojo ⭐️⭐️⭐️⭐️⭐️
Without a doubt, this is one of the best ricotta cakes I've ever eaten and made outside of my childhood growing up as an Italian; very Impressive. And if you've ever had my family's, that's saying a lot. Thank you.
- Dana ⭐️⭐️⭐️⭐️⭐️
I never leave reviews. But this seriously came out amazing!! Great recipe. Thank you !!!
- Carolyn ⭐️⭐️⭐️⭐️⭐️
I've made this recipe about 5 times now, and it comes out perfect each and every time. It's absolutely delicious! Fantastic!!!! Thanks so much for this recipe.
Testing 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.
Beat the whites until they form medium peaks
This 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 up to 3 days, well covered in plastic wrap.
I don't recommend freezing 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, adjusting to the size of your pans.
Ingredients
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Ricotta: use regular, full-fat, whole-milk ricotta cheese. Though it can work with reduced-fat cheese, the texture will not be as rich.
- Fresh citrus zest: I used orange for this one, but lemon works very well. Freshly grated makes a difference.
Type of ricotta cheese to use
Ricotta is a soft, grainy cheese made from cow's milk. It's creamy, moist, and has an almost sweet taste.
I use regular soft ricotta, which is sold in supermarkets and specialty stores, for all of my recipes. Quality varies according to brands, and you can find some with additives to make it thicker. 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, the textures and flavors of ricotta and cottage cheese are different. Ricotta is made from the whey left when the curds are separated from the milk or cream to make cheese, while cottage cheese is made from the curds.
Ricotta vs. cream cheese
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 a tad sweeter.
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 before processing.
How to make a ricotta cheesecake
- It does not require a water bath.
- Separating the egg yolks from the whites might be the only part that takes a little more time.
Ricotta mixture
The ricotta and rest of the ingredients, except for the egg whites, are mixed in a large bowl with a hand whisk.
The whites are beaten separately and then added at the last moment. They give the cheesecake a light texture.
Egg whites
Have them at room temperature and use an electric mixer. It's the way to maximize the volume.
How stiff should you beat them? I recommend medium peaks that are still unctuous so the batter is more fluid, and the cake is creamier.
Incorporate them gently but without the excessive care that other recipes sometimes need. This is a more forgiving recipe.
Prepare the pan
It has to be buttered and coated with sugar, shaking off the excess. It will create a wonderful crust as it bakes.
How do you know when the cheesecake is done?
It's done when the top is golden, the edges are set, and the center still jiggles slightly. A toothpick or cake tester inserted in the center should come out almost clean. Let it cool and refrigerate for a few hours before cutting.
If you're a fan of 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.
Flavor substitutions
- Citrus: use your favorite. Lemon, lime, tangerine, or a mix.
- Ground spices and citrus, like cinnamon or pumpkin spice mix with orange zest. Cardamom or nutmeg with lemon zest.
- Extracts: coffee, aniseed, almond, or maple are good on their own or with a spice.
- Liquors like Cointreau or Grand Marnier (orange), Frangelico (hazelnut), Amaretto (almond), Limoncello (lemon), or any other sweet or fruity one you like.
Variation: lemon ricotta cheesecake
I know lemon is a huge favorite when it comes to cheesecakes. 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.
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Baked Italian Ricotta Cheesecake (no crust)
Ingredients
To prepare the pan:
- 2 teaspoons unsalted butter, approximately, to grease the pan
- 2 tablespoons white sugar, approximately, to coat the pan
For the ricotta cheesecake batter:
- 1 ½ pounds whole milk ricotta, at room temperature
- ½ teaspoon vanilla extract
- 2 tablespoons orange zest, from about 2 oranges
- ¼ cup all-purpose flour
- ¾ cup white sugar
- ¼ teaspoon salt
- 6 eggs, at room temperature
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter a 9-inch round cake pan with a removable bottom and dust with 2 tablespoons white sugar, shaking off excess.
- In a large bowl, mix 1 ½ pounds whole milk ricotta, 2 tablespoons orange zest, and ½ teaspoon vanilla extract. You can beat this for a minute or so if you want a smoother texture. I don't do it.
- Add the ¼ cup all-purpose flour, ⅜ cup white sugar(eyeball half the amount), ¼ teaspoon salt and mix well.
- Separate 6 eggs, one by one, adding the 6 yolks to the bowl with the ricotta mixture and the 6 whites to 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. The whites should not have even the tiniest bit of yolk, since it will prevent them from beating as they should.
- Beat the egg whites for 30 seconds and gradually add ⅜ cup white sugar (remaining sugar) while beating at medium speed. Keep on beating at high speed until it foams and triples in volume, and it forms medium-soft peaks 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 an 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 the oven and let the pan cool for 10 minutes on a wire rack, then run a smooth knife around the sides to ensure it is not stuck. Then, let it cool completely in the pan, cover it with plastic wrap, and refrigerate it for at least 2-3 hours before transferring it to the serving plate and cutting. I like to make it the day before and keep it wrapped and refrigerated until ready to serve.
Mara Tassone says
Super simple recipe and incredibly delicious! I made it for Christmas and added rum soaked raisins to the orange zest and dusted it off with cinnamon sugar! I can’t wait for the summer months to try out other versions!
Paula Montenegro says
Very happy to hear this Mara! I love the idea of adding raisins, they pair so well with orange. Have a great holiday week!
Sherry says
Oh my goodness, Paula! This was so simple and tasted great! We loved that it was so airy and light! I’m 9 months pregnant and was told to cut back the carbs and sugars, so these simple ingredients and no crust accommodated that perfectly! I switched the orange for lemon. Amazing!! We always have a ton of duck eggs, so next time we will experiment with those and see how it works. Thanks so much for this keeper!
Paula Montenegro says
SO happy to hear that Sherry! I think lemon might actually be even better than orange... Have a great week!
andi brennan says
This cheesecake is unbelievable with duck eggs. They’re very rich and add even more to an already amazing recipe!
Paula Montenegro says
I'm glad it turned out so well Andi! Have a great week.
Sylvia says
OMG, made for Thanksgiving! My future bil is italian. He LOVED it as did the rest of us! Would definitely make again! Thanks for sharing!!
Paula Montenegro says
So happy to hear that Sylvia! Have a great holiday season!
Sandy says
I am looking forward to making this recipe. I would like to use some Amaretto but want to know how much to put in. I don't want to ruin the texture by putting in too much.
Paula Montenegro says
Hi Sandy! A tablespoon won't hurt, maybe a bit more also. Amaretto is pretty flavorful, but you can also add a little pure almond extract to boost the flavor. Hope this helps. Enjoy the weekend!
KCL says
When you say “sugar” do you mean powdered sugar or granulated sugar? Thank you!
Paula Montenegro says
Hi KCL, it's regular granulated sugar.
Ana says
I made this today and it is so delicious! I especially love the texture. I flavored it with orange zest, orange extract, and some cinnamon. I then topped the baked and cooled cheesecake with orange cranberry jam-like topping and it made for a beautiful contrast with the delicate flavor and texture of the cheesecake.
Paula Montenegro says
So happy to hear you liked it Ana! I hadn't thought of using a topping and it sounds pretty perfect with cranberries. Enjoy the weekend!
TiCi says
just made this in lemon. turned out perfectly.
wondering what would be a nice side serving for this - real whipped cream? fruit? ....any suggestions?
Paula Montenegro says
Hey TiCi, a spoon of whipped cream would complement it well, especially if it's very lemony. But also consider just fresh berries, since the cake is creamy. Hope this helps!
Crystal says
Hello Paula,
How can I make this gluten free? My daughter, granddaughter and I all have celiac disease. I have all kinds of other flours. I was just wondering which to use.
Paula Montenegro says
Hi Crystal! Yes, you should have no problem as it uses a small amount of flour. I'd go with the GF cake mixes, but I'm not familiar with them. Rice flour might work also (It's what I use for the GF brownies and it works really well).
Ronak Mehta says
The cake looks perfect and fabulous to bake for a special day. Yes, it's definitely the best Cheese Cakes. Lovely!!
kiki says
instead of orange can you use vanilla and how much ?
Paula Montenegro says
Hi Kiki, you can. I think 2 teaspoons will do.
Uncle Irving says
I just made this and it was perfect and delicious. So moist! Mmmmm good.
Paula Montenegro says
Happy you liked it!
Richard Collitt says
Perfect bake . Excellent recipe. Dusted the tin with crushed lotus biscuits and used the zest of 2 lemons and half an orange, but it lacked citrus tartness so I will use way more zest next time to pep it up to my taste.
Paula Montenegro says
So glad you liked it Richard! A mix of citrus sounds perfect.
Martin says
Hello Paula, thank you for your recipe!
I baked this cake and it looked beautiful in the oven all the way to the last minute. I turned the oven off and left the cake in the oven with door closed to cool but after two minutes it just collapsed.
Do all cheesecakes collapse or do you have a trick for that not to happen?
Paula Montenegro says
Hi Martin, it does rise and fall a bit, that's OK. Cheesecakes can do that, and this has whipped egg whites so it's more souffle-like than others.
JC says
Strange wet texture. Maybe my ricotta was too moist? How do you know if you need to drain it?
Paula Montenegro says
Hi JC, you put it in a colander that is lined with a cheesecloth or a clean kitchen towel and let it drain.
Michael Uthe says
Hi Paula,
waiting like a little kid for my cheesecake..... 30 more min to go 🙂
Paula Montenegro says
How did it go Michael? I love this recipe.
Joanne says
Hi trying this recipe today and it does not state when to use the salt? Thanks
Paula Montenegro says
Hi Joanne, add it together with the flour.
Karen says
You say to put the egg yolks in the ricotta bowl. I’m confused, do you mix the yolks into the ricotta? Also, you say add half the sugar to the egg whites. When and where do I add the other half of the sugar? Maybe I’m just misreading the recipe! Please help!
Paula Montenegro says
Hi Karen! Half the sugar with the ricotta and the egg yolks. The other half beaten with the egg whites. Then you mix both. I changed some words in the recipe so it's more clear. Hope this helps.
Karen says
Thank you! I plan to make this soon and I will let you know how it turns out for me 🙂
Paula Montenegro says
Great! Thanks
Vannessa says
I do not see when you add the flour in your instructions.
Paula Montenegro says
Before the egg whites. I added it. Thanks for the heads up!
Paula Montenegro says
If you haven't tried ricotta you must! Thanks for stopping by!
Easyfoodsmith says
Love citrus in my bakes and this cake sounds absolutely amazing. It also.reminds me of an Indian cake called Chhena Poda (made using cottage cheese) which translates.to burnt cheese cake but that in is egg free.
Would love to give a shot to this cake.
Paula Montenegro says
And I love to give that Indian cake a shot too! I checked your recipe, but it throws error when I try to leave a comment...