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Perfect Ricotta Cheesecake

Ricotta cheesecake is perfectly rich, silky, and delicious! This ricotta cheesecake is lighter than it's American sister, with no crust, and a fluffier texture.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
4 hrs
Total Time
5 hrs 30 mins
Servings: 10 slices
Calories: 465 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 16 oz 480 g whole milk ricotta cheese
  • 16 oz 480 g full-fat cream cheese, softened to room temperature
  • 4 large eggs room temperature
  • 1 1/2 cup 300 g granulated sugar
  • 1/2 cup 114 g unsalted butter, melted and cooled
  • 1/2 tsp kosher salt
  • 2 tsp 10 mL vanilla extract
  • 1/2 lemon zest
  • 2 1/2 tbsp 37 mL lemon juice
  • 3 tbsp cornstarch
  • 3 tbsp all purpose flour

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F (165 degrees C), moving a rack to the middle of the oven. Mix ricotta and cream cheese with an electric mixer in a large bowl on medium speed until very smooth and uniform, for about one or two minutes. Make sure there are little to no lumps before adding the remaining ingredients.
  2. Add sugar, eggs, vanilla, butter, lemon zest and juice and beat until just fully incorporated. Add the cornstarch and flour afterward until just mixed in; you don’t want to beat the mixture too much.
  3. Grease a 9 inch spring-form pan with shortening or baking spray and triple wrap the outside and bottom with foil. Pour cheesecake batter into the spring-form pan and tap it multiple times onto the counter top from a low height, at least 10 times to remove any bubbles in the cheesecake.
  4. Use a 9×13 Pyrex dish or large roasting pan and fill it with 1 inch of water to create a water bath for your cheesecake to sit in. Place the spring-form pan into the water bath dish and carefully put into your preheated oven on the middle rack.
  5. Bake for 1 hour and 15 minutes; afterwards, turn the heat off and crack open the oven door for about another hour. The ricotta cheesecake needs this time to cool slowly, removing it from the oven quickly will deflate it and cause it to crack. Remember: "you want a jiggle, but just a little, in the middle," when it's done.
  6. Refrigerate for at least four hours, preferably overnight, before removing from spring-form pan and serving chilled.
  7. Keep in fridge in airtight container or wrapped with plastic wrap for up to 1 week.

Notes

  • NOTE: You can add the water to the water bath once you have both pans in the oven, you can put the Pyrex with water into the oven first and place the cake into it, you can do it all on the counter. It’s up to you.
  • NOTE 2: If she cracks, it's okay; it doesn’t affect the taste. Go get some strawberries, slice up some bananas, frozen strawberries and make a strawberry banana topping with strawberry syrup made from the frozen strawberries. Or use cherry filling, apple filling, or fresh berries as a topping. As long as you cover up whatever you want to cover.

Nutrition Information

Serving 1g Calories 465kcal (23%) Carbohydrates 35g (12%) Protein 21g (42%) Fat 27g (42%) Saturated Fat 16g (80%) Polyunsaturated Fat 9g Cholesterol 158mg (53%) Sodium 548mg (23%) Sugar 10g (20%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 465

% Daily Value*

Serving 1g
Calories 465kcal 23%
Carbohydrates 35g 12%
Protein 21g 42%
Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 9g 53%
Cholesterol 158mg 53%
Sodium 548mg 23%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.