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Easy Ricotta Cheesecake

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. In a medium mixing bowl, whisk the ricotta, sweetener, vanilla, cornstarch, and lemon zest.
  3. Add the eggs and whisk just until combined. Don't overmix.
  4. 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.
  5. Cool the cake for 2 hours in the pan on a cooling rack, then refrigerate it for at least 2 more hours, preferably overnight.
  6. 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.

Nutrition Information

Serving 1slice Calories 261kcal (13%) Carbohydrates 6g (2%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 11g (55%) Sodium 139mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 261

% 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.