Oct 5, 2022 · Updated Sep 5, 2024 by Paula Montenegro · Revenue from ads and affiliates

Crustless Ricotta Cheesecake

This 7-ingredient Italian cheesecake recipe is a fantastic dessert. 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.

Whole Orange ricotta cheesecake and slice being cut, white background.

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, with no flour or cornstarch.

Nowadays, I'm more flexible and don't need to be such a purist. My strong Italian heritage and food culture make me love all things ricotta. So this recipe today (similar to a Sicilian cheesecake) and the classic ricotta cheesecake are a must in this blog and some of my personal favorite desserts.

Besides, 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.

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.

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Reader review

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.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️

- Carolyn

Step-by-step VIDEO

Whole ricotta cheesecake on a white plate on a white table.

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.
Citrus zest: I used orange for this one, but lemon works very well.
Vanilla extract.

Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.

What is ricotta cheese?

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).

I use regular soft ricotta (image below), which is sold in supermarkets and specialty stores, for all of my recipes.

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. I try to buy original ricotta sourced from good small producers. It tastes much better, and I like the consistency more.

Glass plate with soft ricotta cheese and wooden spoon.

Ricotta vs. cottage cheese

Though they might look somewhat similar and can, 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. Their textures and flavors are different.

Difference between ricotta and 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.

How to make a crustless cheesecake

It does not require a water bath, which can make some people nervous because some water might get into the batter.
Separating the egg yolks from the whites might be the only part that takes a little more time. The whites are beaten separately and then added at the last moment. They give the cheesecake a light texture.

Top view of hands mixing ricotta cheesecake batter in a bowl.

Egg whites

Use an electric mixer.
Have them at room temperature. It's the way to maximize the volume when they are beaten.
How stiff should you beat the egg whites? I recommend medium peaks that are still unctuous. That way, 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.

Pouring orange ricotta cheesecake mixture into the pan.

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.

Does a ricotta cheesecake need to be refrigerated?

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.

How long can you keep ricotta cheesecake?

It keeps for 3 days, well wrapped and refrigerated.

Cutting a slice of orange ricotta cheesecake on a white plate with a silver knife.

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: 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 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.
Serving: we like it plain, but, for a more sophisticated presentation, serve it with a dollop of whipped cream and fresh berries.
Individual cheesecakes: use small springform pans and reduce the baking time, adjusting to the size of your pans.

Ricotta Cheesecake on a cake stand, hand holding a slice, white surface, stand mixer in the backgorund.

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.

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.

Related recipes you might like:

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.

Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series 'Baking the Best' and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.

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Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.

Baked Ricotta Cheesecake (no crust)

Author: Paula Montenegro

Click the stars to Rate this Recipe!

4.43 from 28 votes

This 7-ingredient ricotta cheesecake recipe is soft and very creamy. It leaves the most wonderful aroma in your kitchen, lasts several days, and cuts like a dream. A great addition to Mother's Day and Easter brunch tables, small Spring weddings and picnics.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings 8 servings

Course Cakes

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 the pan in plastic and refrigerate the cheesecake for a few hours or until the next day before eating.

Notes

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 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 up to 3 days, well wrapped in plastic wrap. I don't recommend freezing it.

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.

For variations & substitutions read the post above.

Cuisine Italian

Keyword crustless ricotta cheesecake

Did you try this recipe?Let me know in the comments below!

About Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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