Creamy Ricotta Cheesecake

by Heather on April 9, 2012

I have a confession to make:  this cheesecake?  It was wonderful – oh so wonderful – and I need to tell you guys that I haven’t made it recently.  No, this was a concoction whipped together in a frenzy during the last days of my pregnancy.  In fact, I believe that I made this literally 2 days before I was induced.  It was kind of a I’m-so-stressed-that-I-haven’t-gone-into-labor-yet fix.  I needed cheesecake.  And I needed it RIGHT THEN.


And you know what?  Sometimes the best things come from a need for [insert specific dessert title here] RIGHT THIS VERY SECOND.  I think that in the process of making this I made my new favorite kind of cheesecake.

Here’s the thing with me and cheesecake:  I kind of can’t say no.  I love love LOVE it, and the best part?  The crust.  TOTALLY the crust…in all of its buttery, rich, heavenly glory.  I can’t get enough of the cheesecake crust but the one thing that keeps me from actually making cheesecake?


You guessed it – the crust.


I wish I had a good reason, but it’s literally the fact that by making a crust you can’t just whip it all together in a big bowl and call it a day.  Nope, you have to actually crush the graham crackers, mix them with stuff, press them into a pan (Lord help me I hate pressing things into pans…), pre-bake it, and THEN you get to do the filling.  So now that I’ve confessed my pure and complete laziness, you see why I love this cheesecake.  Would I like a crust?


You betcha.  But if I’m making it then I think I’ll pass ;)


Adapted slightly from this recipe.

  • 6 eggs, at room temperature
  • 3/4 cup sugar
  • seeds from one vanilla bean
  • 15 oz whole milk ricotta cheese
  • 8 oz cream cheese, at room temperature
  • 8 oz Greek yogurt
  • 2 tsp lemon zest, optional

Preheat oven to 325. Spray a 9-inch springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.  Add the sugar and vanilla bean to the food processor and process until thick and light yellow, about 1 minute (you can also whisk into oblivion if you don’t have a food processor). Add the ricotta, cream cheese, and Greek yogurt and zest (if using) and process until smooth, another 30 seconds. Set aside.  Beat the egg whites on high speed with the mixer until they form stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula. Bake at 325 until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Cover with plastic wrap and refrigerate at least 6 hours.


**If you don’t have a springform pan you can certainly line the bottom of a pan with parchment paper and spray well with nonstick spray!**

Next up:  the crazy easy and way too delicious blackberry sauce that I smothered it in.  Yeah, that’s right – happy Monday to you!

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{ 13 comments… read them below or add one }

1 Urban Wife April 9, 2012

I wholeheartedly agree! If I’m going to take in calories, let it be cheesecake. Love this easy, no crust recipe.


2 Alex@Spoonful of Sugar Free April 9, 2012

oh yum…hope you had a great Easter, and happy monday to you as well!


3 Katrina @ Warm Vanilla Sugar April 9, 2012

This sounds awesome!! Such a great idea :)


4 Emilie @ Emilie's Enjoyables April 9, 2012

I absolutely love cheesecake of any variety, sooo good!


5 sara April 9, 2012

This looks amazing, super tempting! Definitely going to have to try this dessert…


6 Sarah April 9, 2012

You must have known what was coming when your body demanded that cheesecake. It looks glorious!


7 Lindsay @ FuelMyFamily April 9, 2012

I would rather forgo the crust and have double the filling! Especially if said filling has cream cheese!


8 Sommer@ASpicyPerspective April 9, 2012

Whoa momma! Heather this is SO my kind of dessert. Looks heavenly.


9 Feast on the Cheap April 10, 2012

Mmm, this looks so decadent


10 StoriesAndSweetPotatoes April 10, 2012

Ricotta adds the perfect texture for cheesecake! I think ricotta is such an under-rated cheese, it’s amazing :)


11 Kellie @ Blackboard Kitchen April 10, 2012

Funny, I also had cheesecake on the brain this weekend! I referenced your tip on baking without a spring form pan in today’s post – great tip!


12 Leta July 4, 2012

Just wondering what the fruity sauce you put on top of it.. Is it your blackberry sauce? I am looking forward to making this. Yum-o


13 Heather July 4, 2012

hi Leta! yes, it’s the blackberry sauce! although it would work great with raspberries as well!


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