Photo: Ricotta Cheesecake Recipe
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.
Ingredients
- 6 large eggs
- 2/3 cup sugar
- 2 teaspoons pure vanilla extract
- Two 15-ounce containers whole-milk ricotta cheese
- 2 teaspoons grated lemon zest
- Confectioners' sugar for dusting
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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By chandralwong
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 :
By mag555
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!
By cagey2010
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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