Made with just 5 ingredients, this ricotta cheesecake is light and creamy, with a unique texture. Skipping the crust and cream cheese keeps the focus on the subtle ricotta flavor, with just a hint of lemon. It’s delicious and easy to make!
As much as I love a classic New York style cheesecake with a dense, tangy filling or even a simple no bake cheesecake, I also love experimenting with different types of cheesecake. This ricotta cheesecake is a fun variation with great, light flavor. It’s quite different in texture than your traditional vanilla cheesecake, but that’s also part of the fun.
This ricotta cheesecake is so delicious and lovely, so rather than trying to add cream cheese to make it more traditional in texture, I went all in on the ricotta. So don’t make this expecting it to be just like your average cheesecake made with cream cheese, because it’s not. It has more texture to it because of the ricotta and the filling is a bit softer, plus the flavor is subtle and not as tangy.
I did test it with added cream cheese, but even replacing just 8 ounces of the ricotta with cream cheese totally changed the flavor. Cream cheese is very strong and ricotta is more subtle, so the cream cheese took over. Why bother with ricotta if you aren’t going to taste the ricotta?
Why Make Cheesecake With Ricotta Cheese?
- Subtle flavor. As noted above, I really kept the focus on the ricotta and that’s what you taste in the cheesecake. There’s just a hint of lemon to give it a light lemon flavor but the ricotta is really the star of the show here.
- Simple & rustic. Similar to a basque cheesecake, ricotta cheesecake is more rustic and has no crust. Again, the flavor of the crust takes over. If you love ricotta, you don’t need any bells and whistles, just the classic ricotta filling.
- Light, creamy filling. The ricotta gives this cheesecake a completely different texture than cream cheese. It’s much lighter and not as dense, while still being creamy. To make it even creamier, be sure to process the ricotta after it’s strained.
- Only 5 ingredients. Besides the ricotta cheese, this recipe just calls for basic ingredients like vanilla, sugar, and eggs to sweeten and stabilize the filling. The only other ingredient is a bit of lemon zest for the added flavor.
Key Ingredients
One of the things that makes this recipe so accessible is that it’s made with just 5 ingredients. Be sure to scroll down to the recipe card for the exact measurements.
- Ricotta cheese – It’s important to stick with whole milk ricotta cheese here. I also recommend a good quality ricotta cheese. I used Galbani, but Bel Giosio and Polly-O are also good ones.
- Sugar – Sweetens the filling.
- Vanilla – A small amount of vanilla helps to balance the flavors in the cheesecake.
- Lemon zest – You’ll need to zest about 3 lemons. It adds a light lemon flavor throughout, without thinning the filling with lemon juice.
- Eggs – This recipe uses more eggs than usual since the ricotta is a bit softer than cream cheese.
How To Make Ricotta Cheesecake
This cheesecake is actually quite simple and quick to put together. You just need to plan ahead and be sure to strain the ricotta ahead of making it, or your cheesecake may not set properly. See the full instructions in the recipe card below.
Strain the ricotta in cheesecloth over a strainer for at least 4 hours. Overnight is better. Discard the liquid.
Line the bottom of the springform pan with parchment paper, leaving an overhang outside the sides. Spray the sides with non-stick spray. Cover the pan in foil to prepare for the water bath.
Add the strained ricotta to a food processor. Process until smooth and creamy. (Optional step, for a smoother cheesecake.)
Mix the ricotta, sugar, vanilla, lemon zest, and 4 eggs on low speed until well combined. Add the remaining eggs and combine fully.
Pour the batter into the prepared pan. Bake for 1 hour and 30-40 minutes. The center should be wiggly but not sloshy.
Cool the cheesecake in the oven with the door closed for 30 minutes, then with the door open for 30 minutes. Cool to room temperature on the counter, then remove from the water bath and refrigerate until firm.
Tips for Success
There are a few key differences in the preparation between this ricotta cheesecake and a cream cheese cheesecake. Here are my best tips to ensure it turns out perfectly each time.
- Strain the ricotta overnight. While 4 hours will do in a pinch, I really prefer to let the ricotta strain overnight. This helps ensure there’s no excess liquid in the filling, which prevents it from being too thin and soft.
- Prepare the pan well. Since this cheesecake doesn’t have a crust, it is harder to remove from the pan. I line my springform pan with parchment paper, leaving a bit of overhang out the sides so I can easily lift it out later, and grease the sides as well.
- Blend the ricotta. I really like to add the strained ricotta to a food processor and process until it’s smooth and creamy. It isn’t 100% necessary to make this cheesecake but it will result in a much smoother cheesecake.
- Use a water bath. One thing this ricotta cheesecake has in common with a traditional cheesecake is that it bakes best in a water bath. I promise the even cooking and crack-free texture is worth the effort. See all my tips on how to prepare a cheesecake water bath here.
- Cool slowly. Just like a regular cheesecake, this ricotta cheesecake requires a slow cooling process. Leave it in the oven with the door closed for 30 minutes, then crack the door for another 30 minutes before placing it on the counter to come to room temperature.
Topping Ideas
This cheesecake really needs nothing with it. The purpose and star of the show is the ricotta. That said, this cheesecake has such a light flavor, you could certainly dressing it up with a little something extra.
Some homemade lemon curd on top would pair well with the lemon flavor in the cheesecake. And little whipped cream is never a bad idea, either.
That said, my favorite topping for this ricotta cheesecake is simply some fresh fruit, as shown in the photos.
How To Know When Ricotta Cheesecake Is Done
Since this cheesecake has a very thin batter and softer texture than most cheesecakes, checking for doneness is a bit different. The easiest way is to use the wobble test. The center should be a little set and jiggly, but not sloshy, when it’s time to start the cooling process. It will continue to cook and firm as it cools.
Proper Storage
- Fridge: Store ricotta cheesecake in the fridge, tightly covered with plastic wrap or in an airtight container. It’s best enjoyed within 4-5 days.
- Freezer: This cheesecake can also be frozen for up to 2 months. Once it has chilled completely in the fridge, wrap it tightly in plastic wrap, then foil. Individual slices can be stored in the same way. Thaw overnight in the fridge.
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Ricotta Cheesecake
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Ingredients
- 3 pounds whole milk ricotta cheese
- 1 ¼ cups (259g) sugar
- 1 teaspoon vanilla extract
- 4 teaspoons lemon zest (from about 3 lemons)
- 8 large eggs (divided)
Instructions
Strain the ricotta
- Line a fine-mesh strainer or colander with cheesecloth and place it over a bowl. Spoon the ricotta into the cheesecloth and cover it. Allow it to sit and strain for at least 4 hours, or overnight. I prefer to let it sit overnight, if I’m able to plan that far ahead. Discard the liquid.
Make cheesecake filling
- Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan. Place a piece of parchment paper over the top of the bottom of the pan, then secure the sides on top of the parchment paper, leaving overhang on the outside of the pan. This will make it easier to remove the cheesecake when it’s done, since it has no crust. Spray the sides of the pan well with non-stick spray. Cover the outside of the pan with aluminum foil so that water from the water bath cannot get in (or use a silicone pan, as I do – see how I prepare a pan for a water bath). Set prepared pan aside.
- Note: This step is optional, but gives you a much smoother cheesecake. Add the strained ricotta to a large food processor (or use a small food processor and process in two or three batches) and process until smooth and creamy.
- Remove the ricotta from the food processor and add to a mixer bowl. Add the sugar, vanilla extract, lemon zest and 4 of the eggs and mix on low speed just until well combined. Add the remining 4 eggs and mix until well combined.
- Pour the cheesecake batter into the prepared pan and bake for 1 hour and 30-40 minutes, or until the edges are set and the center is a little wiggly, but not sloshy (it’ll be a little softer than your average cream cheese-based cheesecake). At this point, turn of the oven but leave the door closed for another 30 minutes so that it can continue to cook and begin slowly cooling.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove from the oven and allow to cool to room temperature. Remove from water bath wrapping, then cover and refrigerate for 5-6 hours, or overnight.
- Remove cheesecake from springform pan and transfer to a serving plate. Serve with fresh fruit and whipped cream, if desired. Store covered in the fridge. Best if eaten within 4-5 days.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
