Crustless Ricotta Cheesecake

It’s not as heavy and dense as cream cheese-based cheesecake, so it provides a completely different eating experience. This cake is amazing. It’s wonderfully light, and it has a pleasant vanilla flavor. Plus, it’s such an easy recipe! You simply mix all the ingredients in one bowl, pour them into the baking dish, and bake. Cheesecake is by far one of my favorite desserts. I don’t think I ever tasted a cheesecake that I didn’t like, although admittedly some are better than others. This one? It’s a keeper. 🥰

Ingredients

You’ll only need a few simple ingredients to make this ricotta cheesecake. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Butter: I use it for greasing the pan. Ricotta cheese: Definitely use whole-milk cheese in this recipe. Sweetener: Sugar if you don’t mind the carbs; I use stevia. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Cornstarch: Helps stabilize the cake and absorb liquid. You can also use coconut flour. Lemon zest: Truly adds wonderful flavor, so I wouldn’t skip it. Orange zest is also good. Eggs: I use large eggs in most of my recipes, this one included.

Instructions

Making this ricotta cheesecake is easy! The detailed instructions are included in the recipe card below. Here are the basic steps: Use the butter to grease a 9-inch pie plate, then mix the ingredients in the order listed in one bowl. Pour the mixture into the greased pan and bake the cake until set, about 45 minutes at 350°F. Cool completely, then refrigerate.

Expert tips

Here are a few tips for making this recipe a success:

The lemon zest is a must. Sometimes it’s optional, but not in this recipe.Add the eggs at the end and don’t over mix the batter. You don’t want to introduce too much air into the batter.The batter will reach the top of the baking dish, so make sure to grease the sides all the way to the top.All ingredients should be at room temperature, so remove them from the fridge 2 hours before you start making the cake.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 make it the day before.

Frequently asked questions

Serving suggestions

Serve this cake as is, or with keto whipped cream and berries. It’s also good with a dollop of chocolate whipped cream or topped with blueberry compote.

Storing leftovers

Store the leftovers in a sealed container in the fridge for 3-4 days. Place them on paper towels to absorb moisture and replace the paper towels daily. This cake actually improves after a day or two in the fridge. The paper towels soak up extra liquid and it becomes creamier. Remove the cake from the fridge about an hour before you plan on serving it, to allow it to reach room temperature.

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