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.
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.
Parrish says
Thank you Paula. This is a much lighter version than the recipe I've been making for decades. I love my original, but this is lovely, light and easy to make. I only used 1 orange and 1 lemon and soaked about 1/4 C. golden raisins in brandy overnight. Drained them and tossed them with a couple of tablespoons of flour so they don't sink and folded them in with the egg whites. Again, thank you for your recipe. It definitely is a keeper.
Paula Montenegro says
I love the brandy raisins! I'm such a fan and they pair so well with ricotta. Have a great week!
Dmclyn says
This is the first recipe that I found that only has ricotta cheese. I‘m just curious as to why so many of the other recipes out there call for adding sour cream, whipping cream, and or cream cheese to an Italian cheesecake. My question is does a true traditional Italian cheesecake only have ricotta cheese? That’s what would seem logical to me. Plan on making this one! Thanks.
Paula Montenegro says
Italian recipes tend to use only ricotta. But cheesecake is a popular recipe that uses cream cheese. So many recipes use both. I also have a post for ricotta cheesecake that uses half of each.
There are so many new recipe ideas posted every day online, I think it's a natural thing to iterate on traditional recipes.
Let me know how it goes and I hope you like it. Happy baking!
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!
rita says
I bake a lot (everyday) and this is my MOST used recipe. Have made it at least 40 times and it has NEVER failed. I do make minimal changes...I use a water bath and put the mixture in a glass, tall sided pie dish (1 1/2'' sides). I use Aldi brand ricotta in the little white basket. I add frozen raspberries, or when available fresh passionfruit pulp (about 8 passionfruit). I serve with double cream and extra raspberries on top. Whoever eats it wants the recipe. Keeps so well in the fridge for a least 3 days.
Paula Montenegro says
So happy to hear this Rita! I agree that it is a fantastic recipe and love the idea of adding fresh berries. Scrumptious! Have a great week.
Kaylee says
Hi Paula I'm interested in baking this cake however I'm unsure what sugar you are using. Thanks
Paula Montenegro says
Hi Kaylee, it's white granulated sugar. I specified it more in the recipe card so it's not confusing. Enjoy the weekend!
Kaylee says
Thank you Paula this is a beautiful cake I'm glad I tried making it worked out well i did put vanillin for some flavour too as you said there's a lot of options with flavourings. Orange and cinnamon is so amazing. Thanks again for an amazing recipe
Paula Montenegro says
So happy to hear that Kaylee! It is very adaptable to different citrus and they all work. Have a great week.
Niki says
Not sure what went wrong, rised incredible, went completely flat and didn't cook throughout.
Paula Montenegro says
Hi Niki, several things can cause that. You might've taken it out of the oven before it was done because it was risen and golden, so when it sank as it cooled (it always does a little) it didn't have enough structure. The oven might've been too high, or the batter over beaten. Or a combination of them. Let me know if you feel something might've happened with the batter and/or oven and we can to troubleshoot.
laura starrett says
Looking forward to making this! I have a question: some other recipes call for draining the ricotta. What do you think? TYIA
Paula Montenegro says
Hi Laura! I also suggest draining it but only if it's watery, if it has extra liquid. Otherwise it's fine.
Teri scad says
The first time I made this cake, I followed the recipe exactly...but used this new zester that my husband bought. It kind of made long strips, which I chopped before adding. But the citrus didn't come through. I made a glaze with Grand Marnier and orange preserves to pour over mixed berries on top, and it was very good. Today I used my old box grater, fresh ricotta, and added a graham cracker crust. It was absolutely amazing. As good as any Italian cheesecake we've had in NY or Italy.
Paula Montenegro says
Happy to hear that Teri and I love the idea of adding Grand Marnier! I've had my issues with some microplane zesters too lol.
Lizzie says
Absolutely delicious! Can’t wait to make it again. So easy & light.
Paula Montenegro says
Happy to hear that Lizzie!
Von says
Made this on 1/7/2021...love it easy quick.
Paula Montenegro says
Happy to hear that!