Ricotta Cheesecake

This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last[ 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer — a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.]

Total Time:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min

Yield:
Makes one 9-inch cake; 8 to 10

Ingredients
Directions

Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.

Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.

Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.

Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.


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3.8 17
gross eggy cake, if you bake it for that long you will find a piece of charcoal in the oven, not a cake item not reviewed by moderator and published
Am I wrong or does that picture show a CRUST ? item not reviewed by moderator and published
I liked it but my family and guests did not so I guess I won't make it again item not reviewed by moderator and published
Too eggy. Didn't care for the consistency and texture. Will not make again. item not reviewed by moderator and published
I loved it! It was moist and springy and not too sweet. Any ideas of how many carbs it has? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
The cake didn't last long enough to cool. My sons demolished it. I added several chocolate chips before baking YUM! item not reviewed by moderator and published
If you like rubbery scrambeled eggs you'll love this cheesecake! item not reviewed by moderator and published
thank you so much for the more uses for this cheese and becoming more familiar with it item not reviewed by moderator and published
This cheese cake was delicious and so easy to do. Try and see for yourself! :) item not reviewed by moderator and published
A very light version of a cheesecake. Very easy to make. I have been asked many times for the recipe. Try with fresh fruit on top like berries. Thank you for something great... item not reviewed by moderator and published
This is the easiest cheesecake recipe I ever made.....my friends and family loved it.....nettiegirlcooks@cs.com Annette, Totowa NJ item not reviewed by moderator and published

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