Home » Low-Carb Desserts » Ricotta Cheesecake
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This wonderful ricotta cheesecake has a delicate, airy texture and a pleasant lemon-vanilla flavor.
It's not as heavy and dense as cream cheese-based cheesecake, providing a different eating experience.
Cheesecake is one of my favorite desserts. I regularly make several cheesecake recipes, such as keto cheesecake, cheesecake-stuffed strawberries, and microwave cheesecake.
This ricotta cheesecake is especially good. Just like this ricotta dessert, it's wonderfully light and has a pleasant vanilla flavor. Plus, it's such an easy recipe! You simply mix all the ingredients in one bowl, pour them into a baking dish, and bake.
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- Ingredients
- Variations
- Ricotta Cheesecake Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Cheesecake Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
You'll only need a few simple ingredients to make this cake. 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: You should definitely use whole-milk cheese in this recipe.
- Sweetener: Granulated white 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 adds wonderful flavor, so I wouldn't skip it.
- Eggs: I use large eggs in most of my recipes, this one included.
Variations
- You can use orange zest instead of lemon zest. Both are excellent.
- Try using different flavor extracts instead of vanilla. I like to add coconut extract, lemon extract, or orange extract. If using an extract other than vanilla, use just one teaspoon.
- Sweeteners that work in this recipe are granulated sugar, erythritol, or stevia. I don't recommend using honey (or any other liquid sweetener) or coconut sugar.
Ricotta Cheesecake Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
- Mix the ingredients in the order listed in one bowl. (Photo 1).
- Pour the mixture into a greased pan. (Photo 2).
- Bake the cake until set, about 45 minutes at 350°F. (Photos 3,4).
- Cool completely, then refrigerate the cake for at least 2 hours. Cut and serve! (Photos 5,6).
Expert Tips
- 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 the 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.
Recipe FAQs
Are cream cheese and ricotta interchangeable?
Not exactly. Ricotta is an Italian whey cheese made from the whey that’s leftover from the production of cheese.
It's lighter than cream cheese, And it produces a less creamy but more airy and delicate cake than a cheesecake made with cream cheese.
This ricotta cheesecake is excellent, but I prefer my classic recipe for creamy keto cheesecake.
My husband, on the other hand, prefers this cake. He loves its airy texture and delicate flavor. He asks for it every week!
Why do you add cornstarch?
Ricotta cheese has a lot of moisture, so we need to add something to absorb some moisture – cornstarch or coconut flour.
Adding cornstarch also helps stabilize the cake, making it more sturdy and easier to slice.
What sweetener should I use?
You can use granulated white sugar in this recipe. Or you can replace the sugar with a granulated sugar-free sweetener such as erythritol or 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.
Can I use reduced-fat ricotta cheese?
No. I strongly recommend using whole milk ricotta cheese in this recipe. I tried making it with reduced-fat ricotta, and it wasn't very good.
Whole-milk ricotta makes the cake creamy and flavorful. Rduced-fat ricotta lacks both flavor and texture.
How do I know when the cake is done?
When done, the sides will be puffed and browned. The center will be firm to the touch but jiggly underneath.
Serving Suggestions
This cake is excellent 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
Storing Leftovers
You can store the leftovers in a sealed container in the fridge for 3-4 days. Place them on paper towels to absorb moisture and replace them daily.
This cake actually improves after a day or two in the fridge. The paper towels soak up the extra liquid, and it becomes creamier.
Remove the cake from the fridge about an hour before serving it to allow it to reach room temperature.
More Cheesecake Recipes
- Keto Cheesecake
- Cheesecake-Stuffed Strawberries
- Microwave Cheesecake
- Keto Cheesecake Bites
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Recipe Card
4.99 from 457 votes
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Ricotta Cheesecake
This ricotta cheesecake has a delicate, airy texture and a pleasant lemon-vanilla flavor.
Prep Time15 minutes mins
Cook Time45 minutes mins
Rest time4 hours hrs
Total Time5 hours hrs
Course: Dessert
Cuisine: Italian
Diet: Gluten Free
Servings: 8 slices
Calories: 261kcal
Author: Vered DeLeeuw
Ingredients
- 1 tablespoon butter melted, for the baking dish
- 2 (15 oz) containers whole milk ricotta cheese (room temperature; 30 oz total; not low fat)
- 1 teaspoon stevia glycerite (or ⅔ cup white sugar)
- 2 teaspoons pure vanilla extract
- 2 tablespoons cornstarch or coconut flour
- 1 tablespoon lemon zest
- 4 large eggs room temperature
Instructions
Preheat your 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 cover and refrigerate it for at least 2 more hours, preferably overnight.
Slice the cake. Place the slices on paper towels to absorb any extra moisture.
Store the leftovers in a sealed container in the fridge for 3-4 days on paper towels to absorb moisture. Replace the paper towels at least once a day - they will become soaked.
Video
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 over-mix 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.
- Please use whole-milk cheese in this recipe, not reduced fat.
- The nutrition info assumes that stevia and cornstarch were used.
- This cake actually improves after a day or two in the fridge. The paper towels soak up extra liquid, and it becomes creamier.
- Sweeteners that work in this recipe are granulated sugar, erythritol, or 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 make it the day before.
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Nutrition per Serving
Serving: 1slice | Calories: 261kcal | Carbohydrates: 6g | Protein: 17g | Fat: 18g | Saturated Fat: 11g | Sodium: 139mg
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Low-Carb Desserts
- Keto Mug Cake
- Keto Brownies
- Keto Cookie Dough
- Keto Strawberry Shortcake
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Mary Ann
Does this form a crust? Could I add a graham cracker crust?
Reply
Vered DeLeeuw
Hi Mary Ann,
This cake is crustless, but you can add a crust.Reply
Cathy
Can I freeze this cheesecake?
Reply
Vered DeLeeuw
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.Reply
Monica
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.
Reply
Vered DeLeeuw
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.Reply
