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Italian ricotta cheesecake topped with fresh berries and confectioner's sugar.

Ricotta Cheesecake - Just 3 Ingredients!

Course: Dessert
Cuisine: American-Italian
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 12
Calories: 152kcal
Author: Andrea Soranidis
This magic Italian ricotta cheesecake is similar to the classic cheesecake, it's light and soft and calls for just 3 ingredients.
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Ingredients

  • 600 g fresh ricotta cheese well drained
  • 150 g confectioner's sugar
  • 3 eggs
  • 1 tablespoon fresh orange zest (optional)

Instructions

  • Preheat oven to 350°F/180°C with the fan option off. Arrange the baking tray onto the middle shelf of the oven. Line with parchment paper a 7-inch springform cake pan.
  • Using a hand mixer, beat the drained ricotta cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add the sugar and beat until smooth. Beat in the eggs, one at a time, until fully combined and you reach a creamy lump-free batter. Do not overmix.
  • Pour the batter over the prepared cake pan. Bake in the oven for 50-60 minutes. The cheesecake should be taken out of the oven when the edges are set but the center is still jiggly You can check whether the cheesecake is ready, with an instant-read thermometer. When the cheesecake inside reaches 65°C/150°F, it's ready.
  • Let the cheesecake cool completely before removing the cake from the pan. Cover the cake with cling film and refrigerate for a few hours before serving. It tastes even better the next day!

Notes

Baking tips:
  • Drain the ricotta cheese over fine-mesh sieve lined with a cheesecloth. Leave it to drain for a few hours before using it. This will result in a thick and creamy cheese texture. Watery ricotta will effect the cake texture.
  • If using a fan-forced oven, as a general rule, drop the temperature by 20°C to imitate conventional.
  • Although not necessary, you can bake the cheesecake in a water bath (bain-maire).
Troubleshooting:
If the cheesecake surface cracks, it may be because you overmixed the batter, you opened the oven door during the baking time, or you overbaked the cheesecake.
It could also be that the oven temperature was too high, when in doubt, use the bain-marie method.

Nutrition

Calories: 152kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 58mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg