Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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)

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

Units
  • 3/4 cup white granulated sugar + more for the pan
  • 1 1/2 pounds whole milk ricotta, at room temperature
  • 6 eggs, at room temperature
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons orange zest (2 oranges)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 350ºF /180ºC.
  2. Butter a 9-inch round cake pan with removable bottom and dust with sugar, shaking off excess.
  3. 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.
  4. Add the flour, HALF the sugar, salt, and mix well.
  5. 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.
  6. Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed.
  7. Keep on beating at high speed until it foams and triples in volume, but medium-soft peaks form when the beater is lifted.
  8. With a spatula, add the beaten egg whites to the ricotta mixture in 3 parts.
  9. Add the next part after almost incorporating the last part.
  10. 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.
  11. 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.
  12. 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.
  13. 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. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cooling time: 60 minutes
  • Cook Time: 55 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/8
  • 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