Description
This Crustless Ricotta Cheesecake is a light and creamy Italian-inspired dessert made with ricotta, eggs, sugar, and a hint of orange zest. Its delicate texture and subtle citrus flavor make it a perfect elegant treat.
Ingredients
Scale
- 3/4 cup white granulated sugar (plus more for the pan)
- 1 1/2 pounds whole milk ricotta, at room temperature
- 6 eggs, at room temperature
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons orange zest (from 2 oranges)
- 1/2 teaspoon vanilla extract, optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Sprinkle a little sugar on the bottom and sides to prevent sticking.
- In a large bowl, beat the ricotta until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in sugar, flour, salt, orange zest, and vanilla extract until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes, or until the center is set and the top is lightly golden.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving.
- Optionally, dust with powdered sugar or serve with fresh berries.
Notes
- Use whole milk ricotta for the creamiest texture.
- Ensure eggs and ricotta are at room temperature to prevent cracking.
- This cheesecake is naturally light and slightly sweet; adjust sugar to taste.
- It can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 110mg
Keywords: crustless ricotta cheesecake, Italian cheesecake, orange ricotta dessert, light creamy cheesecake, ricotta cake