5 elements is all you have to make this simple Italian cheesecake recipe with fluffy whipped ricotta, lemon zest, and simply the correct quantity of sugar. With no crust and no water tub, this lighter ricotta cheesecake is a good no-fuss dessert on your subsequent gathering!
This elegant Italian ricotta cheesecake bridges the hole between those that love a full and dense cheesecake, and others like me preferring a lighter, extra ethereal cheesecake.
The star ingredient right here is none apart from entire milk ricotta cheese, which is whipped for a superb 10 minutes with eggs and sugar, to create an unbelievably indulgent, but ethereal and light-weight batter. Not solely does this ricotta cake strike simply the proper stability by way of texture and taste, however it’s simple to make with simply 5 easy elements!
And if you happen to thought ricotta needs to be reserved for savory dishes like eggplant lasagna and baked ziti, this recipe will show what it may well do on your desserts!
How is ricotta cheesecake totally different from common cheesecake?
The type of cheese used makes the most important distinction between Italian ricotta cheesecake and common cheesecake (or New York-style cheesecake). American cheesecake is made with cream cheese, which is made with milk and cream and offers you a richer, extra dense cake. Versus this Italian cheesecake, which makes use of ricotta cheese, made with milk solely and, due to this fact, offers you a lighter, extra ethereal cake.
Additionally, one other large distinction to notice right here is that it is a gluten-free crustless cheesecake, which contributes to the cake’s lightness, providing you with a daintier end.
Substances and notes for Italian cheesecake with ricotta
You solely want 5 elements to make this gluten-free ricotta cheesecake recipe: