This ricotta cheesecake has a delicate, airy texture and a pleasant lemon-vanilla flavor. It's not as heavy and dense as cream cheese-based cheesecakes.
This ricotta cheesecake has the best texture! Just like ricotta dessert, it's wonderfully light with a pleasant vanilla flavor. Plus, it's easy! You simply mix the seven ingredients in one bowl, pour them into a baking dish, and bake. Unlike other cheesecake recipes (like this keto cheesecake), this one is easy and not too complex.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ricotta cheese: I use whole-milk ricotta.
- Sweetener: I use stevia glycerite, a great formulation that nearly eliminated any aftertaste. You can use sugar if you don't mind the carbs.
- Vanilla extract: You can use other flavor extracts, including coconut, lemon, or orange extract. If using an extract other than vanilla, use just one teaspoon.
- Cornstarch: Ricotta cheese has a high moisture content, and the cornstarch absorbs some of it. Adding cornstarch also helps stabilize the cake, making it sturdier and easier to slice.
- Lemon zest: Adds wonderful flavor, so please don't skip it. You can use orange zest instead of lemon zest.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the ingredients in one bowl. Pour the mixture into a greased pie plate.
Bake the cake until set, for about 45 minutes at 350°F.
Cool completely, then refrigerate the cake for at least 2 hours. Cut and serve.
So very easy and delicious. My mom used to make this but we lost her recipe. This is the closest I've come to matching it. Yummy in my tummy!
Michell
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Recipe Tips
- Add the eggs at the end, and don’t overmix the batter. You don't want to introduce too much air into it.
- The batter will reach the top of the baking dish, so make sure to grease the sides all the way to the top.
- All the ingredients should be at room temperature, so remove them from the fridge two 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 the day before.
Recipe FAQs
While ricotta cheesecake is not as creamy as a cream cheese-based cake, it's definitely creamy. The photo below should give you an idea of its texture.
Please don't. Whole-milk ricotta makes the cake creamy and flavorful. Reduced-fat ricotta lacks flavor and creaminess.
Yes. Sweeteners that work in this recipe include sugar, granulated sugar-free sweeteners, and stevia. I tried making this cake with honey, and it wasn't as good. I also don't recommend using coconut sugar. It won't dissolve well, and the cake will have a grainy mouthfeel.
You can store this cake in a sealed container in the fridge for 3-4 days. Place it on paper towels to absorb moisture and replace them daily. This cake improves after a day or two in the fridge. The paper towels absorb the extra liquid, making it creamier.
Remove the cake from the fridge about an hour before serving it to allow it to reach room temperature.
Serving Suggestions
This cake is perfect as is. If you'd like to top it, here are a few ideas:
- Keto whipped cream
- Chocolate whipped cream
- Blueberry compote
- Strawberry compote
- A drizzle of warmed chocolate hazelnut spread
- Fresh berries
Recipe Card
Ricotta Cheesecake Recipe
Video
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.
- In a medium mixing bowl, whisk the ricotta, sweetener, vanilla, cornstarch, and lemon zest.
- Add the eggs and whisk just until combined. Don't overmix.
- 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.
- Cool the cake for 2 hours in the pan on a cooling rack, then refrigerate it for at least 2 more hours, preferably overnight.
- Slice the cake. Place the slices on paper towels to absorb any extra moisture.
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 per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Rose says
what can be used in place of cornstarch?
Vered DeLeeuw says
Hi Rose,
If you don't mind the carbs/gluten, you can use 1/4 level cup of all-purpose flour.
Michell says
So very easy and delicious. My mom used to make this but we lost her recipe. This is the closest I've come to matching it. Yummy in my tummy!
Vered DeLeeuw says
I'm so glad this recipe helped you recreate your mom's cake, Michell!
Lucia says
I make Italian Cheesecake all the time and tried this recipe today..
The addition of cornstarch really makes the difference to give the Cheese Cake the right amount of firmness. Very tasty recipe.
Vered DeLeeuw says
How wonderful, Lucia! I'm so glad you liked this recipe.
Jessica says
Hi Vered, Thank you very much for your recipe. I did have to make slight substitutions for this recipe. 1. ) I used two lemon flavor drops instead of lemon peel. 2.) I don't have any cornstarch right now so I used half a Tbsp of coconut flour instead 3.) I used 1/3 cup Lakanto Classic Monkfruit Sweetener. We just like things less sweet. Anyway, it's not cool enough to eat yet but, the mixture residue on the whisk and bowl tasted great. It looks so nice. It's not as brown as yours because I reduced the oven temperature to 325. I just did that because it's a glass pan and I read and heard that it's a good idea to do that with glass pans because of the way they retain heat. I'm so grateful for your recipe. My little girl is also excited. The carnivore diet healed her gut enough that now she can tolerate dairy. I just know ricotta cheesecake will be a special treat.
Vered DeLeeuw says
Hi Jessica,
I hope you and your daughter enjoyed this cake! I'm so glad she's feeling better. ❤️
Thank you for the detailed comment and for sharing your substitutions.
Cyndi Adkison says
Different texture than cheesecake I'm accustomed to, but good! Added a blueberry sauce on top and was a winner at our Bible study group!
Vered DeLeeuw says
I'm so glad this was a success, Cyndi! Blueberry sauce sounds amazing.
Sandee says
Use of a kitchen aide stand up mixer be ok for this recipe?
Using powdered sugar in place of granulated?
Vered DeLeeuw says
Hi Sandee,
Yes to both, although it's easy to mix this cake by hand. Make sure to avoid overmixing.
Kara says
Hi, can this be made gf and dairy free as well? I know a few ricotta brands and rare Japanese cheesecake is somewhat similar minus the no bake. Thanks!
Vered DeLeeuw says
Hi Kara,
I only tested this recipe with whole-milk ricotta cheese.
Mary Ann says
Does this form a crust? Could I add a graham cracker crust?
Vered DeLeeuw says
Hi Mary Ann,
This cake is crustless, but you can add a crust.
Ashleigh Edwards says
I don't quite understand the amount of sweetener/sugar. It says 1 tsp of stevia or 2/3 cup of granulated sugar. that's a massive difference in sweetness. I may have misread but please could you clear this up. it sounds delicious!
Vered DeLeeuw says
Hi Ashleigh,
Great question! It's exactly as you said - stevia is massively sweeter than sugar. That's why a teaspoon of stevia glycerite (the stevia I recommend) equals 2/3 cup of sugar.
Cathy says
Can I freeze this cheesecake?
Vered DeLeeuw says
Hi Cathy,
Yes. Wrap the chilled cheesecake tightly in plastic wrap followed by a layer of foil and freeze it for up to three months. You can also wrap and freeze individual slices. Thaw the cake in the fridge for 24 hours.
Monica says
Followed the recipe. Cheesecake rose all the way to the top of the baking tin. Then got flatter and flatter as it was cooling off. After 2 hours in fridge, it was less than an inch thick. Flavor was good though.
Vered DeLeeuw says
Hi Monica,
A cheesecake that rises so high and then deflates is caused by overbeating. Try mixing the ingredients less vigorously next time (if using an electric mixer, use the lowest speed) and stop as soon as they are incorporated.
Susan says
Can I use gelatin instead of cornstarch?
Thank you
Susan
Vered DeLeeuw says
Hi Susan,
I don't think so. As far as I know, gelatin is typically used in no-bake cheesecakes.