Light Ricotta Cheesecake Recipe

Name: Light Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1/4 - 1/2 cup butter; 1 egg, slightly beaten; 1 cup flour; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1/2 teaspoon salt; 4 eggs, separated; 1/2 cup sugar; 1 lb part-skim ricotta cheese; 1 cup low-fat sour cream; 2 tablespoons flour; 1/2 teaspoon salt; 2 tablespoons fresh-squeezed orange juice; 2 teaspoons vanilla; 1/4 cup oatmeal; 1 teaspoon cinnamon

Servings: persons

1/2 cup sugar
1/4 - 1/2 cup butter
1 egg, slightly beaten
1 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
4 eggs, separated
1/2 cup sugar
1 lb part-skim ricotta cheese
1 cup low-fat sour cream
2 tablespoons flour
1/2 teaspoon salt
2 tablespoons fresh-squeezed orange juice
2 teaspoons vanilla
1/4 cup oatmeal
1 teaspoon cinnamon

1
["Cream together sugar and butter; stir in egg; combine flour, baking powder, cinnamon, and salt; add to butter mixture; mix to form a soft dough; reserve a half cup dough to be used later for topping; refrigerate the remaining dough.", "In a medium-sized bowl, whip egg whites until stiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt, orange juice, and vanilla in a large bowl and beat until smooth; gently fold in whipped egg whites.", "Press chilled dough evenly into a 10"" springform pan that has been lightly sprayed with no-stick cooking spray; pour filling over crust; combine reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.", "Bake at 350u00b0 for 45-60 minutes or until a knife inserted near center of cheesecake comes out clean.", "Cool cheesecake on rack; cover and refrigerate to chill thoroughly; just before serving remove sides of springform pan and transfer cheesecake to serving platter."]

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup sugar, 1/4 - 1/2 cup butter, 1 egg, slightly beaten, 1 cup flour, and more.

Yes, Light Ricotta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Light Ricotta Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions