Go Back
–+ servings
Incredibly Light & Creamy Ricotta Cheesecake – vegetarian recipe
Stav Kogan

Incredibly Light & Creamy Ricotta Cheesecake

Discover a lighter, creamier cheesecake experience with this incredible Ricotta Cheesecake recipe. Swapping cream cheese for ricotta results in a moist, delicate, and guilt-free dessert, brightened with a hint of fresh lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 serving
Calories: 371
Ingredients Method Nutrition

Ingredients
  

  • 1 recipe Baked Crumb Crust
  • 6 large eggs
  • 1 cup (220 g / 7.8 oz) turbinado sugar
  • 1.5 pounds (680 g / 24 oz) fresh ricotta cheese
  • 1 tablespoon (15 ml / 0.5 fl oz) finely grated lemon zest
  • 2 tablespoons (30 ml / 1 fl oz) all-purpose flour
  • for Perfect Ricotta Cheesecake
  • For an ultra-smooth, less grainy texture, give the ricotta a quick whirl in a food processor before mixing it with the other .
  • To avoid a cracked top without a messy water bath, simply turn the oven off after baking and let the cheesecake cool down slowly inside with the door closed.
  • Ricotta is a blank canvas! Swap the lemon zest for orange zest, a teaspoon of vanilla or almond extract, or even a pinch of cinnamon.
  • For a quicker, gluten-free-friendly option, skip the crust and bake the filling in individual greased ramekins for about 20-30 minutes to create elegant ricotta pots.

Method
 

  1. Prepare the crust and preheat your oven. Press your Baked Crumb Crust into the bottom of a 9 or 10-inch springform pan and bake as directed.
  2. Set it aside to cool.
  3. Preheat the oven to 325°F / 165°C.
  4. Make the filling.
  5. In a large bowl, use an electric mixer to beat the eggs and sugar together until they are light and fluffy.
  6. Add the ricotta cheese, lemon zest, and all-purpose flour, and continue to beat until the mixture is completely smooth.
  7. Bake the cheesecake.
  8. Pour the ricotta batter into the prepared crust.
  9. Bake for 45 to 50 minutes, or until the cake has pulled away from the sides of the pan but the center still has a slight jiggle.
  10. Cool it slowly.
  11. Turn off the oven, but leave the cheesecake inside with the door closed to cool down completely. This slow cooling process is the secret to preventing cracks!
  12. Chill and serve.
  13. Once cool, remove the cake from the oven.
  14. Let it cool on a wire rack before covering with plastic wrap and refrigerating until well chilled, at least 4 hours or overnight.
  15. Slice and serve cold.

Nutrition

Calories: 371kcalCarbohydrates: 37.7gProtein: 9.4gFat: 15.5g

Tried this recipe?

Let us know how it was!