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Italian Ricotta Cheesecake

Servings 12 servings
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
4.80 from 186 votes
Rich, smooth, creamy and fluffy, this crustless cheesecake recipe is Italian inspired and made with ricotta, cream cheese and sour cream.
ByMinShien

Equipment

Ingredients
 

Cheesecake

  • 16 oz whole milk ricotta
  • 16 oz cream cheese softened
  • 16 oz sour cream
  • 2 cups granulated sugar
  • 4 eggs
  • 1/2 cup flour
  • 1 tsp pure vanilla extract
  • 1/2 cup unsalted butter melted
  • 1/2 tbsp unsalted butter melted
  • 1 tsp lemon zest from 1 lemon, optional

Toppings

  • 1 cup fresh raspberries
  • 1/2 cup raspberry sauce
  • 1 tbsp powdered sugar

Instructions
 

  • Pre-heat oven at 350 degrees F.
  • Bring whole milk ricotta, softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, 1/2 cup melted butter into a large bowl. Mix well and beat on medium high speed (using a hand-held mixture or standing mixture) for 20 minutes.
  • Butter springform pan with the other 1/2 tbsp of melted butter and wrap aluminum foil around the pan to prevent leakage. 
    Wrap aluminum foil around spring foam pan for making The Best Cheesecake Ever
  • Pour cheesecake mixture into springform pan. Bring to oven and bake on the middle rack for 1 hour.
  • Turn off oven and let cheesecake sit in oven for 2 hours. Do not open oven - we want to cool the cheesecake slowly.
  • Remove cheesecake from oven. Cheesecake might be slightly jiggly in the middle. Gently release the sides of the springform pan from cheesecake. 
  • Refrigerate cheesecake in the fridge for another 4-5 hours, or overnight, until cheesecake is firm.
  • Optional: top cheesecake with fresh raspberries, then sprinkle raspberries with powdered sugar. Slice and drizzle with raspberry sauce.
  • Serve and enjoy!

Notes

  • If ingredients are cold, bring it to room temperature first.
  • Avoid dropping the temperature of cheesecake to prevent cracking - that's why we are suggesting leaving it in the oven for 2 hours for it to cool.
  • Water baths can be used but it is not necessary with the cooling-in-the-oven method.
  • Cover cracked cheesecakes with berries and sauces! ;) It has the benefit of making cheesecake super yummy with the additional toppings!

Nutrition

Calories: 554kcal | Carbohydrates: 52g | Protein: 10g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 209mg | Potassium: 197mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1247IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 1mg