Crustless Creamy Italian Ricotta Cheesecake (One Bowl!)
Italian Ricotta Cheesecake has a light, fluffy texture and a rich, creamy, flavor. It's crustless, made easily in one bowl, and is lightly sweet. Enjoy it with fresh or macerated fruit and a drizzle of honey. Gluten-free.
Servings: 8 servings
Calories: 213kcal
Equipment
9-inch springform pan
Butter and sugar, for greasing and dusting pan
Ingredients
- ⅔ cup (140g) granulated sugar
- Zest of 1 lemon about 2 tsp
- 2 cups (500g) whole milk ricotta cheese room temperature
- 2 Tbsp cornstarch
- 1 tsp pure vanilla extract
- Pinch of Kosher salt
- 2 large eggs room temperature
- 2 egg yolks room temperature
- Confectioner’s sugar for serving
- Fresh fruit or macerated fruit for serving, such as strawberries
Instructions
- Prepare the pan. Preheat an oven to 350°F 175°C. Grease a 9-inch round springform pan with butter, then dust with a little granulated sugar. Shake off any excess, then set aside.
- Combine sugar and zest. Place ⅔ cup (130g) granulated sugar in the bowl of a stand mixer fitted with paddle attachment, then grate lemon zest directly on top. Use your fingers to rub the zest into the sugar.
- Make the cheesecake batter. To the same bowl, add 2 cups (500g) ricotta, 1 Tbsp cornstarch, 1 tsp vanilla extract, and a pinch of Kosher salt. Mix on medium-low speed until smooth and creamy. Continue beating on medium-low, then add 2 eggs and 2 egg yolks one at a time, scraping down the sides after each addition, until very well incorporated. Be sure to scrape the bottom of the bowl with a spatula to ensure the ingredients are thoroughly mixed.
- Prepare, then bake. Pour the ricotta cheesecake mixture into the prepared pan, then use a spatula to smooth into a flat, even layer. Place in a preheated oven and bake for 40-45 minutes. You’ll know the cheesecake is ready when it’s mostly set and only the very center jiggles a little bit.
- Cool in the oven. Turn the oven off, then crack the door so it’s slightly ajar. Leave the cheesecake in the oven to cool slowly for 1 hour.
- Chill overnight. Remove the cheesecake from the oven. Run a knife along the sides of the pan to make sure the cheesecake doesn’t stick, then allow it to cool completely on a wire rack at room temperature. Chill in a refrigerator uncovered for 6 hours or up to overnight. Cheesecake can be made 2-3 days in advance.
- Slice, then serve. When ready to eat, allow the cheesecake to sit at room temperature for 20-30 minutes before removing from the pan and slicing. Serve with a dusting of powdered sugar and fresh or macerated fruit.
Notes
- Tips: Add fruit just before serving. Use whole-milk ricotta for best texture. Orange zest works in place of lemon.
- Make ahead & storage: Make cheesecake 2–3 days ahead. After chilling uncovered 6 hours or overnight, cover and refrigerate. Leftovers keep up to 1 week.
- Freezing: Freeze wrapped cheesecake up to 2 months. Thaw overnight in the fridge.
Nutrition
Calories: 213kcal | Carbohydrates: 21g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 72mg | Potassium: 88mg | Fiber: 0.02g | Sugar: 17g | Vitamin A: 408IU | Calcium: 141mg | Iron: 1mg
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