Crustless Ricotta Cheesecake

If you’re a fan of creamy, indulgent desserts but want something a little lighter and less fussy than traditional cheesecakes, this Crustless Ricotta Cheesecake is about to become your new favorite. Trust me, this one’s a total showstopper—silky, rich, and subtly sweet, with a delicate hint of orange zest that brightens every bite. It’s the kind of dessert that makes you close your eyes mid-bite and sigh happily, knowing you’ve just treated yourself to something extraordinary.

Plus, it’s crustless, which means less prep, less cleanup, and all the creamy goodness without the crumbly base. Perfect for when you want a fuss-free dessert that still looks and tastes elegant.

Recipe Origin

This cheesecake hails from classic Italian traditions where ricotta shines as the star ingredient in desserts. Unlike the dense, heavy New York-style cheesecakes, ricotta gives this cheesecake a light, airy texture that practically melts on your tongue. It’s been a beloved recipe passed down through families, modernized for home bakers who want effortless elegance with everyday ingredients.

Kitchen Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Microplane or fine grater (for zesting oranges)
• Measuring cups and spoons
• Cooling rack

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Why You’ll Love Crustless Ricotta Cheesecake

This cheesecake isn’t just dessert—it’s an experience. Whether you’re serving it at a family gathering, a brunch with friends, or simply indulging yourself, it hits all the right notes:

Light and Creamy: Unlike heavier cheesecakes, the ricotta keeps it fluffy and delicate while still being indulgent. Every spoonful is creamy perfection.

Easy Prep: No crust to fuss with, no complicated steps—just mix, bake, and enjoy. It’s a beginner-friendly recipe that still impresses like a professional dessert.

Bright and Flavorful: Orange zest adds a subtle citrus brightness that balances the richness, making each bite feel fresh and irresistible.

Elegant Presentation: This cheesecake looks stunning on any dessert table, even without a crust. Dust with sugar, drizzle with honey, or top with fresh berries for instant wow factor.

Versatile: Enjoy it plain, or experiment with additions like lemon zest, chocolate chips, or a berry compote. It’s your canvas for flavor creativity.

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Chef’s Pro Tips for Perfect Results

• Room Temperature Ingredients: Make sure your ricotta and eggs are at room temperature. This ensures a smooth, lump-free batter.
• Pan Prep: Lightly grease your springform pan and dust with sugar to prevent sticking. This also creates a delicate caramelized edge.
• Don’t Overmix: Overmixing the batter can make the cheesecake dense. Mix just until smooth and combined.
• Baking Water Bath (Optional): For extra creamy texture, bake in a water bath. It keeps the edges from cracking and produces a beautifully silky finish.
• Cooling: Let the cheesecake cool in the pan for a bit before removing. This prevents it from breaking apart.

Ingredients in Crustless Ricotta Cheesecake

Here’s the magic of this cheesecake—it’s simple, but each ingredient plays a vital role in creating that perfectly creamy, subtly sweet, melt-in-your-mouth texture:

White Granulated Sugar: Sweetens the cheesecake just enough without overpowering the delicate ricotta flavor. Also creates a slight caramelization on the edges.

Whole Milk Ricotta: The star ingredient. Smooth, creamy, and rich, ricotta is what gives this cheesecake its signature light texture. Make sure it’s at room temperature for the best results.

Eggs: They bind the cheesecake and provide structure while keeping it soft and airy. Room temperature eggs integrate more evenly into the ricotta.

All-Purpose Flour: Just a touch for stability, preventing the cheesecake from being too fragile. It blends seamlessly into the creamy batter.

Salt: Enhances all the flavors and balances the sweetness for a more nuanced taste.

Orange Zest: Adds a burst of freshness and a subtle citrus aroma that elevates the cheesecake. Two oranges’ worth is just the right amount to complement but not overpower.

Vanilla Extract (Optional): Adds warmth and depth to the flavor. A little goes a long way, but it’s completely optional.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this decadent yet approachable dessert:

Preheat Your Oven: Set your oven to 350°F (175°C). Preheating ensures even baking and a delicate, creamy texture.

Prepare Your Pan: Grease a 9-inch springform pan with butter or non-stick spray, then dust it lightly with sugar. This helps prevent sticking and adds a subtle caramelized edge to your cheesecake.

Mix the Ricotta and Sugar: In a large bowl, combine the ricotta and sugar. Using an electric mixer or a whisk, mix until the batter is smooth and creamy. Avoid overmixing to keep the cheesecake light.

Incorporate Eggs: Add eggs one at a time, mixing gently until fully combined. The eggs will give structure to your cheesecake while keeping it tender.

Add Dry Ingredients and Flavorings: Gently fold in flour, salt, orange zest, and vanilla extract (if using). Mix until just combined for a perfectly smooth batter.

Transfer to Pan: Pour the cheesecake batter into your prepared springform pan. Smooth the top with a spatula for an even surface.

Bake to Perfection: Place in the preheated oven and bake for 50-60 minutes, or until the center is just set and slightly jiggly. The edges should be lightly golden. If using a water bath, carefully place the pan in a larger pan filled with hot water before baking.

Cool and Set: Let the cheesecake cool in the pan for at least 30 minutes, then remove the sides of the springform pan. Chill in the refrigerator for 2-3 hours or overnight to allow it to set fully.

Serve and Enjoy: Slice carefully and serve chilled or at room temperature. Dust with sugar, drizzle with honey, or top with fresh fruit for extra elegance.

Nutrition Facts

Servings: 8
Calories per Serving: Approximately 350-380 (depending on ricotta and optional toppings)
Preparation Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes + chilling

How to Serve Crustless Ricotta Cheesecake

This cheesecake is versatile enough to shine in any setting:

Simple and Elegant: Serve as-is with a dusting of powdered sugar for a minimalist, refined presentation.

Fresh Fruit Toppings: Strawberries, blueberries, or raspberries add a pop of color and freshness that pairs beautifully with the creamy ricotta.

Drizzled Sweetness: Honey, orange glaze, or chocolate ganache adds a decadent finish.

Accompaniments: Pair with coffee, tea, or a sweet dessert wine to elevate your dessert experience.

As a Brunch Dessert: Its light texture makes it ideal for brunch tables—pair with fresh berries or citrus segments for a bright, elegant option.

Make-Ahead and Storage Tips

Prep Ahead: You can assemble the batter the night before and bake the next day. Cover tightly in the fridge to maintain freshness.

Storage Tips: Store in an airtight container in the refrigerator for up to 4-5 days.

Freezing: Slice and wrap individually for freezing. Thaw in the fridge overnight before serving.

Double the Batch: Use a larger pan or two springform pans if you need more servings. Adjust baking time slightly to accommodate the extra volume.

Variations to Try

• Add lemon zest for a bright, citrus twist.
• Fold in mini chocolate chips for a subtle sweetness and texture contrast.
• Top with a berry compote for a fresh, fruity flavor.
• Sprinkle lightly with crushed amaretti cookies for a traditional Italian touch.

Additional Tips

• Use high-quality whole milk ricotta for the best texture and flavor.
• Avoid overbaking—it should be slightly jiggly in the center when you remove it from the oven.
• Let it chill completely before slicing for clean, perfect pieces.

FAQ Section

Q1: Can I use part-skim ricotta instead of whole milk ricotta?
A1: Yes, but whole milk ricotta gives a creamier, richer texture. Part-skim may result in a slightly drier cheesecake.

Q2: Can I make this cheesecake dairy-free?
A2: You could try a plant-based ricotta substitute, but the texture will be slightly different. Consider experimenting with almond or cashew-based ricotta.

Q3: Can I use a different citrus instead of orange?
A3: Absolutely! Lemon or lime zest works beautifully for a bright, fresh flavor twist.

Q4: How do I prevent cracks on top of the cheesecake?
A4: Avoid overmixing and overbaking. A gentle water bath can also help create a smooth, crack-free surface.

Q5: Can I make mini cheesecakes instead of one large one?
A5: Yes! Use a muffin tin or mini springform pans. Adjust baking time to about 25-30 minutes, depending on size.

Q6: How long should I chill before serving?
A6: At least 2-3 hours, but overnight chilling gives the best texture and flavor.

Q7: Can I add chocolate to the batter?
A7: Yes, a few tablespoons of melted chocolate folded into the batter makes a rich chocolate version.

Q8: Can I use this recipe for a cheesecake tart?
A8: Sure! Pour into a tart pan, but consider a crumbly base for added texture.

Q9: Can I freeze the whole cheesecake?
A9: Yes, wrap tightly in plastic and foil. Thaw overnight in the fridge before serving.

Q10: Can I use powdered sugar instead of granulated sugar?
A10: It’s best to use granulated sugar in the batter. Powdered sugar can alter the texture slightly.

Conclusion

This Crustless Ricotta Cheesecake is creamy, elegant, and surprisingly simple to make. Its delicate flavor, light texture, and citrusy aroma make it a dessert that’s equally perfect for everyday indulgence and special occasions. Whether you enjoy it plain, topped with fruit, or drizzled with honey, this cheesecake is a classic Italian-inspired treat that’s sure to impress anyone lucky enough to have a slice. Trust me, once you try it, it’s going to become your go-to dessert for when you want something luscious, comforting, and effortlessly sophisticated.

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