Ricotta Cheesecake
Let me tell you about this little slice of Italian heaven: ricotta cheesecake. It’s all about that smooth velvety ricotta with just the right hint of lemon to make it sing. It’s so easy to make, with just a few ingredients, a quick mixing time, and has no crust.
A sublime fusion of traditional cheesecake and silky custard, ricotta cheesecake is distinguished by its exceptionally smooth texture, achieved by whipping the ricotta cheese first. And if you’re a fan of pineapple, be sure to try my pineapple ricotta cheesecake too.
This crucial step ensures the cheesecake is free from any graininess, creating a light, creamy consistency that enhances the delicate, slightly sweet flavor of the ricotta. It’s a dessert that appeals to both cheesecake aficionados and those who appreciate the refined simplicity of custard.
Ingredients
There are only four major ingredients (ricotta, sugar, eggs, cornstarch) and two flavorings of lemon zest and vanilla.
Use full-fat ricotta for the best flavor. No other fancy ingredients are needed. Although finding high-quality ricotta is difficult, this recipe blends it, so there’s no need to worry about graininess.
How To: An Overview
Begin by whipping the ricotta in a food processor or blender until smooth. Then, add it and all the ingredients (cornstarch, sugar, eggs, lemon zest, vanilla) to a large mixing bowl and whisk until blended. Mixing the cornstarch and sugar together first will help prevent the cornstarch from clumping.
Before placing the cheesecake in the oven, place a baking rack in the center of the oven with another rack just below it for a large baking dish or pan that you’ll fill with at least one inch of water.
For complete instructions, see the recipe card below.
Tips & Potential Pitfalls
Aside from whipping the ricotta to get a nice smooth cake, you will want to do some things to prevent cracking (although a tiny bit around the edges is okay, in my opinion) and sinking.
While it is typical and completely normal for a ricotta cheesecake to sink slightly, a drastic sinking in the middle can be avoided by cooling the cheesecake slowly after baking.
To do this, turn off your oven and leave the cheesecake inside with the door ajar for about 2 hours.
Also, do not overmix the batter. You don’t want to introduce too much air, which causes the cake to overinflate and then sink and/or crack.
To prevent too much cracking, we use a pan of water placed on a shelf beneath the cake, not directly around the pan for greater ease.
More Desserts
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📖 Recipe
Ricotta Cheesecake
Equipment
- 9 inch springform pan For baking the cheesecake
- large pan or baking dish To be filled with water and placed on a lower rack under the cheesecake to create a moist environment in the oven, helping to prevent cracks on the cheesecake's surface.
- blender or food processor To whip the ricotta and make it smooth
- stand or hand mixer Optional (can also use wire whisk with some "elbow grease")
- heavy duty aluminum foil To wrap the bottom of the springform pan
- baking sheet Facilitates easier handling and movement of the cake but also catches any drips, keeping your oven clean.
Ingredients
- 3 pounds (1360.78 g) whole milk ricotta cheese
- 8 large (400 g) eggs
- 1 1/4 cups (250 g) sugar
- 3 tbsp (24 g) cornstarch
- 1 tbsp (13 g) vanilla extract
- 1 small lemon zest only (or a small orange)
- oil or butter to grease the pan
- powdered sugar or lemon curls for decorating
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Position a baking rack in the center of the oven, and place another rack just below it. On this lower rack, set a large baking casserole or similar-sized pan filled with at least an inch of water.
- Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent the batter from leaking out. Grease the sides and bottom of the pan with oil to ensure easy removal of the cheesecake later.
- In a small bowl, thoroughly combine the sugar and cornstarch.
- Next, blend the ricotta cheese in a blender or food processor until it becomes smooth.
- Transfer the blended ricotta into a large bowl (or in the bowl of a standing mixer) along with the eggs, sugar/cornstarch mixture, vanilla extract, and lemon zest.
- Whisk or mix the ingredients for a few minutes until they are thoroughly combined and smooth. If using a mixer, avoid overmixing as this can cause the batter to incorporate too much air, causing the cake to collapse after baking.
- Pour the batter into the prepared pan, ensuring it's evenly distributed, and place the pan on a baking sheet.
- Place the pan in the center of the preheated oven.
- Bake at 350 degrees Fahrenheit for about 90 minutes.
- Check the cheesecake around the 70-minute mark by gently jiggling it. If the center jiggles more than the perimeter, it requires more baking time.
- When the cake is done, turn off the oven and leave the oven door ajar for at least an hour or two until the cake has cooled to avoid cracking.
- Leave the cake in the pan, cover it with plastic wrap, and refrigerate it for at least 6 hours, preferably overnight.
- After it has been thoroughly chilled, remove from the springform pan, slice and serve.
- Garnish with lemon curls, lemon zest or powdered sugar if desired.
This cheesecake is elevated without all the fuss!! It’s creamy and delicious and was huge hit with friends.
Thanks Kelly! ❤️
Your receipes look wonderful. I can’t wait to try them and make them for my family, who will LOVE them.
Thank you so much for the kind words! This cheesecake is definitely one of my all-time favorites. I think they will love it!!