This extra creamy ricotta cheesecake melts in your mouth and is super easy to make. Enjoy a homemade ricotta cheesecake that’s fluffy, elegant, and airy. It’s a fuss-free easy cheesecake recipe that requires no crust or water bath.
Calling out all the cheesecake fans because we’re sharing the easiest recipe. The star ingredient in this Italian Ricotta cheesecake is whole milk ricotta cheese that’s combined with butter, eggs, and sweetener for an incredibly silky and smooth dessert.
I love to serve my Ricotta with fresh berries and strawberry sauce, but it’s delicious topped with whipped cream, caramel sauce, or chocolate sauce.
Ricotta is also great in savory recipes like my Eggplant Rollatini that everyone loves.
- What is Ricotta Cheesecake?
- Why Are You Going To Love This Crustless Ricotta Cheesecake
- Crustless Ricotta Cheesecake Ingredients
- How To Make Italian Lemon Ricotta Cheesecake
- Tips And Variations
- How To Store This Delicious Crustless Ricotta Cheesecake
- Frequently Asked Questions
- More Delicious Desserts
- Crustless Ricotta Cheesecake
What is Ricotta Cheesecake?
Ricotta cheesecake is a cross between an American-style cheesecake and an Italian cheesecake. It’s a much lighter version as this grain-free cheesecake doesn’t require only cream cheese.
Why Are You Going To Love This Crustless Ricotta Cheesecake
- A fuss-free recipe that requires no water bath or crust
- Easy to make with just 7 ingredients
- Super light and creamy
- Crowd-pleasing dessert recipe that’s perfect for parties or holidays.
Crustless Ricotta Cheesecake Ingredients
I made this lemon ricotta cheesecake recipe without a crust, so it requires just a few simple and easy ingredients to find. Most of them are probably already in your pantry:
- Eggs – Use large room-temperature eggs to reduce the eggy flavor and help all ingredients bind while baking.
- Sweetener – To add sweetness, use your favorite sweetener. Powdered sweeteners are my favorite, and you can make your own at home using a clean coffee grinder. Erythritol, Allulose, and Monk Fruit are currently my favorite sweeteners. Use sugar if not keto.
- Butter – full-fat butter adds the best flavor.
- Ricotta Cheese – use whole milk ricotta cheese for a super-rich cheesecake. Just make sure to drain the liquid before incorporating it with the other ingredients.
- Cream Cheese – Use softened full-fat softened cream cheese.
- Vanilla Extract – Choose pure vanilla to guarantee that the flavors don’t reduce while baking.
- Lemon Juice Lemon Zest – for the best lemon flavors, use both.
How To Make Italian Lemon Ricotta Cheesecake
It’s easy to make this Crustless Ricotta Cheesecake by following just a few simple steps. Here is everything you have to do:
- Cream the ricotta cheese: Start by mixing the ricotta and cream cheese with an electric mixer at medium speed for one or two minutes, or until very smooth and uniform.
- Make the cheesecake: Add cream cheese, sugar, eggs, vanilla, butter, lemon zest, and juice. Mix until all the ingredients are well incorporated.
- Pour the cheesecake into the pan and to remove any bubbles in the cheesecake, tap it many times on the countertop from a low height, at least ten times.
- Bake: Bake the cheesecake in the preheated oven for 40-45 minutes. Remove from the pan and chill for at least four hours, ideally overnight, before serving chilled.
Tips And Variations
- Ensure all ingredients are at room temperature, especially the ricotta and cream cheese.
- Make sure that you don’t overbake the cheesecake. The edges of the borders may swell up and begin to crack.
- Overmixing the cheesecake batter will result in the cheesecake cracking when baking.
- Remove the cheesecake from the pan after it has cooled.
- Add two tablespoons of cornstarch or coconut flour to help the cake stabilize.
How To Store This Delicious Crustless Ricotta Cheesecake
- Fridge- The leftovers can be stored in the fridge for 3-5 days once the cheesecake has been removed from the oven and cooled. However, please keep them in an airtight container for best results, lined with paper towels to absorb moisture.
- Freezer- This ricotta cheesecake can also be stored in the freezer for up to three months. Then, simply thaw it in the refrigerator the night before serving it.
Frequently Asked Questions
Why Use Ricotta Instead Of Cream Cheese?
Ricotta cheese is an Italian cheese specialty with a very low percentage of fat (about 15%). That’s why ricotta cheesecake it’s lighter, less dense, and more delicate than cream cheese.
What Is Ricotta?
Ricotta is a cheese specialty produced in Italy, obtained by coagulating whey from cow’s milk. It is a fresh product, ideal for people interested in a balanced and healthy diet. Due to its low-fat and high calcium content – 100g of Ricotta provides over 50% of your daily calcium requirement.
How Should We Know The Cheesecake Is Done?
You will know that your cheesecake is done when the sides are fluffy and golden, and the center is firm to touch yet jiggly on the inside.
More Delicious Desserts
- Keto Flourless Chocolate Cake Recipe
- The Best Keto Cheesecake
- Blueberry Swirl Keto Cheesecake Bars
- Keto Lemon Blueberry Cake – Low Carb Cake
Crustless Ricotta Cheesecake
- Preheat the oven to 350°F/ 180°C and line a 9-inch spring form with parchment paper. Grease the sides and set them aside.
- Cream the ricotta cheese for one or two minutes, or until smooth and uniform.
- Add cream cheese, sugar, eggs, vanilla, butter, salt, lemon zest, and juice. Mix until all the ingredients are well incorporated.
- Transfer the cheesecake batter into the prepared pan. Tap it a few times on the countertop from a low height to remove any air bubbles.
- Bake the cheesecake in the preheated oven for 40-45 minutes. Remove from the pan and chill for at least four hours, ideally overnight.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: