Ricotta Cheesecake - Just 3 Ingredients!
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
12
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Calories
152 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Ricotta Cheesecake - Just 3 Ingredients!
Description
Ricotta Cheesecake simplifies traditional cheesecake by relying on well-drained ricotta cheese, sugar, and eggs to create a creamy, smooth filling. The batter is mixed until lump-free and baked in a lined springform pan at a moderate temperature. The texture is delicate, with set edges and a jiggly center indicating doneness. Incorporating orange zest is optional, providing subtle aroma and brightness.
The cake should cool completely before removal from the pan and refrigeration to firm up the texture. This cheesecake’s mild sweetness and smooth texture suit those preferring a lighter dessert without a heavy crust.
Proper draining of ricotta is crucial for texture; it’s best to drain ricotta over several hours to avoid watery batter. Baking without overmixing and maintaining steady oven temperature prevents cracking. It can be served chilled, making it a simple yet elegant cake for various occasions.
Ingredients
- 600 g ricotta cheese well drained, fresh
- 150 g confectioners sugar
- 3 egg
- 1 tablespoon orange optional, fresh zest
Instructions
- Preheat oven to 350°F/180°C with the fan option off. Arrange the baking tray onto the middle shelf of the oven. Line with parchment paper a 7-inch springform cake pan.
- Using a hand mixer, beat the drained ricotta cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add the sugar and beat until smooth. Beat in the eggs, one at a time, until fully combined and you reach a creamy lump-free batter. Do not overmix.
- Pour the batter over the prepared cake pan. Bake in the oven for 50-60 minutes. The cheesecake should be taken out of the oven when the edges are set but the center is still jiggly You can check whether the cheesecake is ready, with an instant-read thermometer. When the cheesecake inside reaches 65°C/150°F, it's ready.
- Let the cheesecake cool completely before removing the cake from the pan. Cover the cake with cling film and refrigerate for a few hours before serving. It tastes even better the next day!
Notes
- Drain ricotta cheese thoroughly over several hours before use to achieve a thick, creamy texture.
- Avoid overmixing the batter to prevent cracks and maintain smooth consistency.
- If using a fan oven, reduce temperature by 20°C to prevent overbaking.
- Baking in a water bath (bain-marie) is optional but helps retain moisture and avoid cracks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 58mg | 2% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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