Go Back
–+ servings
Ricotta cheesecake is served on a white plate with a fork.
Print Add to Collection

Ricotta Cheesecake Recipe

This ricotta cheesecake has a delicate, airy texture and a pleasant lemon-vanilla flavor. It's lighter than cream cheese-based cheesecakes.
Course Dessert
Cuisine Italian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 45 minutes
Rest time 4 hours
Total Time 5 hours
Servings 8 slices
Calories 261kcal
Author Vered DeLeeuw

Ingredients

  • 1 tablespoon butter melted, for the baking dish
  • 30 ounces whole milk ricotta cheese room temperature, not reduced-fat
  • 1 teaspoon stevia glycerite or ⅔ cup of white sugar - see notes below
  • 2 teaspoons vanilla extract
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 4 large eggs room temperature

Instructions

  • Preheat the oven to 350°F. Brush a 9-inch pie plate with half of the butter. Cover the bottom with a parchment paper circle and brush it with the remaining butter.
    A parchment-lined pie plate.
  • In a medium mixing bowl, whisk the ricotta, sweetener, vanilla, cornstarch, and lemon zest.
    Mixing the cake ingredients in a bowl.
  • Add the eggs and whisk just until combined. Don't overmix.
    Adding eggs to the batter.
  • Pour the batter into the prepared pie plate. Bake until the cake is set, about 45 minutes. When done, the sides will be puffed and browned. The center will be firm to the touch but jiggly underneath.
    The cake batter was transferred to the pie plate.
  • Cool the cake for 2 hours in the pan on a cooling rack, then refrigerate it for at least 2 more hours, preferably overnight.
    The cake is fully baked and ready in the pan.
  • Slice the cake. Place the slices on paper towels to absorb any extra moisture.
    The cake was sliced.

Video

Notes

  • The lemon zest is a must. Sometimes, it’s optional, but not in this recipe.
  • Add the eggs at the end, and don’t overmix the batter. You don't want to introduce too much air into the batter.
  • All ingredients should be at room temperature, so remove them from the fridge 2 hours before you start making the cake.
  • The batter will reach the top of the baking dish, so make sure to grease the sides all the way to the top.
  • The nutrition info assumes that stevia was used. 
  • Store the leftovers in a sealed container in the fridge for 3-4 days on paper towels to absorb moisture. Replace the paper towels daily - they will become soaked. The cake improves after a day or two in the fridge. The paper towels absorb extra liquid, making the mixture creamier.
  • Sweeteners that work in this recipe include granulated sugar, granulated sugar-free sweeteners, and stevia. I don't recommend using honey (or any liquid sweetener other than stevia) or coconut sugar.
  • Plan ahead: Like all cheesecakes, this cake needs time to chill and set after it's baked, so plan accordingly. If you need it by the evening, you'll need to start making it in the morning or the day before.

Nutrition

Serving: 1slice | Calories: 261kcal | Carbohydrates: 6g | Protein: 17g | Fat: 18g | Saturated Fat: 11g | Sodium: 139mg
QR Code linking back to recipe