Best 10 Crustless Ricotta Cheesecake Recipes

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Indulge in a symphony of flavors with our delightful Crustless Ricotta Cheesecake, a culinary masterpiece that embodies elegance and simplicity. This delectable treat combines the richness of ricotta cheese with a symphony of sweet and tangy flavors, resulting in a cheesecake that tantalizes the taste buds like no other. With its creamy texture and smooth finish, this cheesecake is a true testament to the art of baking. Our comprehensive guide includes a collection of recipes that cater to various dietary preferences and skill levels, making it accessible to both novice and experienced bakers. Whether you prefer a classic New York-Style Cheesecake or a lighter, gluten-free rendition, our recipes have got you covered. Embark on a culinary adventure and discover the perfect Crustless Ricotta Cheesecake recipe that will leave your loved ones craving for more.

Let's cook with our recipes!

HONEY RICOTTA CHEESECAKE



Honey Ricotta Cheesecake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 12 to 16 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
8 ounces purchased biscotti

Steps:

  • Preheat the oven to 350 degrees F.
  • Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
  • Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
  • Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
  • Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

NEW YORK ITALIAN STYLE CHEESECAKE



New York Italian Style Cheesecake image

This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.

Provided by tfernini

Categories     World Cuisine Recipes     European     Italian

Time 4h20m

Yield 12

Number Of Ingredients 10

1 pound cream cheese, softened
1 pound ricotta cheese
1 ½ cups white sugar
4 eggs
¼ cup butter, melted and cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 ½ teaspoons vanilla extract
2 cups sour cream
2 tablespoons lemon juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
  • Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
  • Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 32.6 g, Cholesterol 149.9 mg, Fat 31.7 g, Fiber 0.1 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 215 mg, Sugar 25.5 g

RICOTTA CHEESECAKE



Ricotta Cheesecake image

This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 teaspoon salt
Citrus-Vanilla Compote

Steps:

  • Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
  • Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
  • Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

RICOTTA CHEESECAKE - JUST 3 INGREDIENTS!



Ricotta Cheesecake - Just 3 Ingredients! image

This magic Italian ricotta cheesecake is similar to the classic cheesecake, it's light and soft and calls for just 3 ingredients.

Provided by Andrea Soranidis - The Petite Cook

Categories     Dessert

Time 55m

Number Of Ingredients 4

600 g fresh ricotta cheese (well drained)
150 g confectioner's sugar
3 eggs
1 tablespoon fresh orange zest ((optional))

Steps:

  • Preheat oven to 350°F/180°C with the fan option off. Arrange the baking tray onto the middle shelf of the oven. Line with parchment paper a 7-inch springform cake pan.
  • Using a hand mixer, beat the drained ricotta cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add the sugar and beat until smooth. Beat in the eggs, one at a time, until fully combined and you reach a creamy lump-free batter. Do not overmix.
  • Pour the batter over the prepared cake pan. Bake in the oven for 50-60 minutes. The cheesecake should be taken out of the oven when the edges are set but the center is still jiggly You can check whether the cheesecake is ready, with an instant-read thermometer. When the cheesecake inside reaches 65°C/150°F, it's ready.
  • Let the cheesecake cool completely before removing the cake from the pan. Cover the cake with cling film and refrigerate for a few hours before serving. It tastes even better the next day!

Nutrition Facts : Calories 152 kcal, Carbohydrate 14 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 66 mg, Sodium 58 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 3 g, ServingSize 1 serving

CRUSTLESS NEW YORK CHEESECAKE



Crustless New York Cheesecake image

This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. -George Parsell, Flushing, New York

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 11

2 packages (8 ounces each) cream cheese, softened
3 cups ricotta cheese
2 cups sour cream
1-1/2 cups sugar
1/2 cup butter, softened
3 tablespoons all-purpose flour
3 tablespoons cornstarch
4 large eggs, lightly beaten
2 tablespoons lemon juice
1 teaspoon vanilla extract
Assorted fresh fruit

Steps:

  • Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

Nutrition Facts : Calories 330 calories, Fat 21g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 9g protein.

CRUSTLESS RICOTTA CHEESECAKE



CRUSTLESS RICOTTA CHEESECAKE image

Categories     Cake     Cheese     Egg     Dessert     Bake     Low Carb

Yield Makes about 12 servings.

Number Of Ingredients 9

24 ounces of Raskas Cream Cheese softened.
1 cup part-skim Polly-O ricotta cheese
1/2 cup sour cream
1/3 cup heavy cream
3 cups Equal
1 Tablespoon McCormick Pure Vanilla
1 tablespoon fresh lemon juice
3 large eggs
3 large egg yolks

Steps:

  • Preheat oven 400 degrees Using a pastry brush, brush Wilton Cake Release onto bottom and sides of an 8 inch springform cake pan. Set aside. In a shallow roasting pan big enough to fit your pan pour about 1-inch of wanter and place it on the center rack of the preheat oven. In the bowl beat with electric beaters softened cream chesse, ricotta, sour cream and Equal on low speed about 1 min. until well blended. In a separate bowl, using a wire which, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off. be careful not to over-whip. Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes. and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall) Then remove cake and refrigerate before serving. Serve chilled.

GUILT-FREE CRUSTLESS RICOTTA CHEESECAKE



Guilt-Free Crustless Ricotta Cheesecake image

I really love cheesecake. But I can't stand the calories in most of them, so here's a lighter version. It's very easy to make, no-bake and the best part.. It's diet proof. I hope you like it, please tell me what you think! NOTES: - You can make it on a pre-baked crust. - It's nice to serve it with some berries or berry jam, that's up to you. - You can use whole products and/or sugar if you really don't mind, but the idea was to make it lighter and healthier :) Enjoy!

Provided by cande

Categories     Cheesecake

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 8

200 g fat-free ricotta cheese
5 tablespoons fat free cream
1 tablespoon white cheese (or fat-free cream cheese)
1 tablespoon honey (you can skip it to save calories, but it does make a difference)
1 tablespoon liquid low-calorie sweetener (or to taste)
100 ml water
1 (7 g) package unflavored gelatin
1 teaspoon vanilla essence

Steps:

  • Dissolve gelatin in water and heat until it's completely dissolved.
  • In a bowl, combine all the other ingredients: ricotta, cream, white cheese, honey, artificial sweetener.
  • Mix them: if you do like the texture of ricotta, just mix it well with a spoon or spatula. If you don't, use an electric mixer to soften the ricotta and remove all possible lumps.
  • Add the dissolved jello to the mixture and stir well.
  • Pour mixture in a glass container and refrigerate until set. (it takes around 3 hours, counted as cooking time).

Nutrition Facts : Calories 35.9, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.9, Sodium 31.1, Carbohydrate 6.1, Sugar 5.4, Protein 2

ITALIAN RICOTTA CHEESECAKE



Italian Ricotta Cheesecake image

This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

1 cup sugar
1/3 cup all-purpose flour
2 pounds ricotta cheese, drained
1 teaspoon each orange and lemon zest
6 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 325 degrees. Set rack in the middle of the oven.
  • Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
  • In a medium bowl, sift sugar and flour.
  • In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
  • Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
  • Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
  • Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.

RICOTTA CHEESECAKE



Ricotta Cheesecake image

Categories     Cake     Cheese     Egg     Dessert     Bake     Ricotta     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 16

For crust
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1 large egg yolk
1/2 teaspoon vanilla
1/2 teaspoon fresh lemon juice
For filling
2 lb whole-milk ricotta, drained in a cheesecloth-lined sieve set over a bowl at least 6 hours, chilled
6 large eggs, separated
3/4 cup sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Make crust:
  • Pulse flour, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add yolk, vanilla, and lemon juice and pulse just until mixture begins to form a dough. Spread dough with a small offset spatula or back of a spoon over buttered bottom of a 24-centimeter springform pan and prick all over with a fork. Chill 30 minutes.
  • Bake crust in a shallow baking pan (to catch drips) in middle of oven until golden brown, about 25 minutes, and cool on a rack.
  • Increase temperature to 375°F.
  • Make filling and bake cake:
  • Discard liquid and cheesecloth and force drained ricotta through sieve into bowl. Beat yolks and sugar with an electric mixer until thick and pale, then beat in ricotta, flour, and zests. Beat whites with salt in another bowl until they hold soft peaks, and fold into ricotta mixture.
  • Butter side of springform pan and pour filling over crust (pan will be completely full). Bake in baking pan in middle of oven until cake is puffed and golden and a tester inserted 1 inch from center comes out clean, about 1 hour.
  • Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. Chill, loosely covered, at least 4 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE



Italian Cream Cheese and Ricotta Cheesecake image

This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.

Provided by April Caudle

Categories     World Cuisine Recipes     European     Italian

Time 6h15m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  • Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
  • Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g

Tips:

  • For a smooth and creamy cheesecake, make sure to use full-fat ricotta cheese.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to grease and flour the pan before pouring in the cheesecake batter.
  • To prevent the cheesecake from cracking, bake it in a water bath. This will help to create a moist environment and prevent the cheesecake from drying out.
  • Let the cheesecake cool completely before serving. This will help it to set properly and prevent it from falling apart.
  • To make a chocolate ricotta cheesecake, add 1/2 cup of cocoa powder to the cheesecake batter.
  • To make a fruit ricotta cheesecake, add 1 cup of your favorite fruit to the cheesecake batter.

Conclusion:

This crustless ricotta cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. It is smooth, creamy, and has a rich flavor. With just a few simple ingredients, you can make this delicious cheesecake at home. So next time you are looking for a special dessert, give this crustless ricotta cheesecake a try.

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