Easy Ricotta Cheesecake

Name: Easy Ricotta Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Yield: 8 slices
Ingredients: 1 tablespoon butter; 30 ounces whole milk ricotta cheese; 1 teaspoon stevia glycerite; 2 teaspoons vanilla extract; 2 tablespoons cornstarch; 1 tablespoon lemon zest; 4 large eggs

User Reviews

5.0

111 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
5 hrs
Servings
8 slices
Calories
261 kcal
Course
Dessert
Cuisine
Italian

Easy Ricotta Cheesecake

Winston Campbell

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This ricotta cheesecake has a delicate, airy texture and a pleasant lemon-vanilla flavor. It's lighter than cream cheese-based cheesecakes.

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Ingredients

Servings

1 tablespoon butter melted, for the baking dish
30 ounces whole milk ricotta cheese room temperature, not reduced-fat
1 teaspoon stevia glycerite or ⅔ cup of white sugar - see notes
2 teaspoons vanilla extract
2 tablespoons cornstarch
1 tablespoon lemon zest
4 large eggs room temperature

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Instructions

Preheat the oven to 350°F. Brush a 9-inch pie plate with half of the butter. Cover the bottom with a parchment paper circle and brush it with the remaining butter.
In a medium mixing bowl, whisk the ricotta, sweetener, vanilla, cornstarch, and lemon zest.
Add the eggs and whisk just until combined. Don't overmix.
Pour the batter into the prepared pie plate. Bake until the cake is set, about 45 minutes. When done, the sides will be puffed and browned. The center will be firm to the touch but jiggly underneath.
Cool the cake for 2 hours in the pan on a cooling rack, then refrigerate it for at least 2 more hours, preferably overnight.
Slice the cake. Place the slices on paper towels to absorb any extra moisture.

Notes

The lemon zest is a must. Sometimes, it’s optional, but not in this recipe.
Add the eggs at the end, and don’t overmix the batter. You don't want to introduce too much air into the batter.
All ingredients should be at room temperature, so remove them from the fridge 2 hours before you start making the cake.
The batter will reach the top of the baking dish, so make sure to grease the sides all the way to the top.
The nutrition info assumes that stevia was used.
Store the leftovers in a sealed container in the fridge for 3-4 days on paper towels to absorb moisture. Replace the paper towels daily - they will become soaked. The cake improves after a day or two in the fridge. The paper towels absorb extra liquid, making the mixture creamier.
Sweeteners that work in this recipe include granulated sugar, granulated sugar-free sweeteners, and stevia. I don't recommend using honey (or any liquid sweetener other than stevia) or coconut sugar.
Plan ahead: Like all cheesecakes, this cake needs time to chill and set after it's baked, so plan accordingly. If you need it by the evening, you'll need to start making it in the morning or the day before.