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Ricotta Cheesecake Recipe

Ricotta Cheesecake

Recipe courtesy of Instant Gratification, Lauren Chattman, William Morrow/HarperCollins

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on May 19, 2013

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    I liked this recipe. I have been looking for a recipe from maybe 50 years ago that was probably made with dry cottage cheese. It is high (4" to 5" and is dark on top, no bottom crust, and has a light, spongy consistency. This is the closest I have come and will do some experimenting.

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  • on February 27, 2013

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    It was good but didn't really taste like cheesecake, it is very light and spongy, more like regular cake but moister. However I didn't feel guilty about eating a lot of it and it served my needs for a light, cheese-based, gluten-free dessert that paired well with fresh strawberries.

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  • on May 04, 2012

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    This is an awesome recipe! While I still haven't tasted the results because they have been for bake sales and auctions, they are a HIT and so simple!! This is my new go-to 'fancy' dessert. I can make awesome chocolate chip cookies in less than 10 minutes (plus baking, of course and this takes no longer. The baking time listed in necessary, but it's the only thing that stopd this cheesecake from being made serveral times a week in my house : The only thing I do differently from the recipe is to split the sugar - so 1/3 cup goes in with the yolks and 1/3 cup goes in with the white so it's more like a meringue. I think they whip better/easier with the sugar in them. I've also used a 10-inch springform pan instead of a 9-inch because that's what I have - and there's no problem with it. I also top it with fresh strawberries. It's not super sweet, and not so rich that you can't even finish a small pieve like make cheesecakes. It's just lovely :

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  • on January 27, 2012

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    I've been making this cake for the past three Christmas' with fresh ricotta.
    It's not too sweet, light and fluffy and comes out better and better every year.
    My family loves this cake!

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  • on September 27, 2011

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    I'd actually give this 3.5 stars. It has a nice flavor, but you need to look elsewhere if you are expecting it to be dense, rich and creamy like your typical baked cheesecake - it's pretty meringue-y. I had a bunch of leftover ricotta and thought I'd give it a shot. It was super-easy to make, so I wasn't disappointed about effort not being worth the finished product. My 4-year-old son liked it, but it's not exactly what I would serve to guests.

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  • on December 27, 2009

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    This receipe was pretty easy. I used orange zest instead of lemon because that's all I had on hand. After releasing from the spring form the cheesecake looked pretty deflated, but it was tasty.

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  • on December 20, 2009

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    The cake didn't last long enough to cool. My sons demolished it. I added several chocolate chips before baking YUM!

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  • on March 22, 2008

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    If you like rubbery scrambeled eggs you'll love this cheesecake!

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  • on May 24, 2007

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    thank you so much for the more uses for this cheese and becoming more familiar with it

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  • on January 27, 2007

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    This cheese cake was delicious and so easy to do. Try and see for yourself! :

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