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Crustless Italian Ricotta Cheesecake

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A light and creamy Italian ricotta cheesecake with citrus notes, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Brunch, Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cheesecake Ingredients
  • 2 cups ricotta cheese (preferably whole-milk for richness) Drain if needed to avoid a watery batter.
  • 1 cup granulated sugar Reduce to 3/4 cup for a less sweet cake or use a sugar substitute.
  • 1 teaspoon vanilla extract
  • 3 large eggs Use room temperature for better emulsification.
  • 1 cup all-purpose flour Substitute half with cake flour for a tender result.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest About 1 medium lemon.
  • 1 tablespoon orange zest About 1 small orange.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment.
  2. In a large bowl, whisk the ricotta, sugar, and vanilla until smooth.
  3. Add the eggs one at a time, beating thoroughly after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the ricotta mixture until just combined.
  6. Gently fold in the lemon and orange zests.
  7. Pour the batter into the prepared springform pan and smooth the top.
Baking
  1. Bake for 45–50 minutes until edges are set and lightly golden, with a slight jiggle in the center.
  2. Cool the cheesecake on a wire rack to room temperature, then chill in the refrigerator for at least 2 hours (overnight is best).

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 8gSodium: 180mgSugar: 30g

Notes

Serve dusted with powdered sugar and fresh berries or with honey for extra flavor. Store in the refrigerator wrapped tightly; it keeps well for 3-4 days.
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