No Crust Ricotta Cheesecake – a delicious recipe with containers, eggs, granulated sugar, vanilla, lemon zest, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees. Coat the inside of a 9-inch springform pan with cooking spray.
2
Place the ricotta cheese in a strainer set over a bowl and let stand for 15 minutes, stirring occasionally, to drain off excess moisture.
3
Place the egg whites in a large mixing bowl and beat on high speed with an electric mixer fitted with a whisk attachment until the whites just hold stiff peaks. Do not overwhip. The whites should look smooth, not grainy.
4
Combine the egg yolks and granulated sugar in another large mixing bowl and beat on high speed until pale yellow, about 5 minutes. Stir in the ricotta, vanilla, lemon zest, cinnamon, and nutmeg until just combined. Fold the egg whites into the ricotta mixture with a rubber spatula. Place the prepared springform pan on a baking sheet and pour in the filling.
5
Bake the cheesecake until it is deep golden brown and pulling away from the sides of the pan, about 1 hour and 20 minutes. As soon as the cake is out of the oven, run a sharp paring knife around the edge of the pan to separate the cheesecake from the sides of the pan. Transfer the pan to a wire rack and let the cheesecake cool completely. Cover it with plastic wrap and refrigerate it until serving, at least 6 hour and up to 1 day.
6
Before serving, remove the sides of the pan and dust with confectioners' sugar. Makes 8 to 10 servings.
7
Mom's Big Book of Baking.
383
kcal
Calories
17
g
Fat
38
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (15 ounce) containers whole milk ricotta cheese, 6 large eggs, at room temperature, SEPARATED, 2/3 cup granulated sugar, 2 teaspoons pure vanilla extract, and more.
Yes, No Crust 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.
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