Easy Ricotta Cheesecake
User Reviews
5
Easy Ricotta Cheesecake
Description
The cheesecake recipe blends room-temperature ricotta cheese with sweetener (stevia glycerite or sugar), vanilla extract, cornstarch, lemon zest, and eggs. The batter is mixed carefully to avoid overwhipping, which could introduce excess air. The pan is well-greased and lined with parchment to ease removal, and the cake bakes at 350°F until the edges puff and brown, while the center remains slightly wobbly.
Once cooled at room temperature, the cake is refrigerated for at least two hours, ideally overnight, to allow flavors to meld and the texture to firm. Lemon zest adds essential brightness and character to the cheesecake. Slicing and placing pieces on paper towels helps absorb extra moisture released during chilling, maintaining a creamier texture.
This cheesecake works well as a dessert or snack, pairing with fresh fruit or a light dusting of powdered sugar. Using whole milk ricotta and allowing ingredients to reach room temperature enhances smoothness. Sweeteners may be varied, but liquid sweeteners other than stevia are not recommended to maintain texture.
Plan ahead for chilling time to achieve optimal firmness and flavor integration before serving. Store leftovers refrigerated, changing paper towels beneath slices daily to keep moisture balanced and maintain cake quality for up to four days.
Ingredients
- 1 tablespoon butter melted, for the baking dish
- 30 ounces ricotta cheese room temperature, not reduced-fat, whole milk
- 1 teaspoon stevia glycerite or ⅔ cup of white sugar - see notes
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- 4 egg room temperature, large
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
- Lemon zest is essential for this cheesecake's flavor, do not omit it.
- Add eggs at the end of mixing and avoid overmixing to prevent excess air incorporation.
- Use room-temperature ingredients for a smooth batter, removing them from fridge about 2 hours before starting.
- Grease the baking dish sides thoroughly to prevent sticking when batter rises during baking.
- Store leftovers in the fridge on paper towels to absorb moisture; replace towels daily to maintain texture.
- Sweeteners suitable for this recipe include granulated sugar and stevia; avoid honey or other liquid sweeteners except stevia.
- Allow sufficient chilling time, preferably overnight, for the cheesecake to set fully before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 261kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Sodium | 139mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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