Italian Lemon Ricotta Cheesecake
Prep time: 15 min
Cook time: 15 min
Servings: 10
5 ingredients is all you need to make this easy Italian cheesecake recipe with fluffy whipped ricotta, lemon zest, and just the right amount of sugar. With no crust and no water bath, this lighter ricotta cheesecake is a great no-fuss dessert for your next gathering!
Ingredients
3 pounds whole milk ricotta cheese
8 large eggs
1 1/4 cups sugar
1 tsp vanilla extract
3 zests lemons
olive oil to coat the pan
Direction
Preheat the oven to 425 degrees F.
Strain the ricotta cheese and discard the liquid.
Add the cheese, eggs, sugar, vanilla extract, and lemon zest to a bowl. Mix, starting on low and increasing to medium-low speed for 10 minutes. The mixture will look light and fluffy, like a batter of sorts.
Coat the bottom and sides of a 9" springform pan with olive oil (this is very important or the cake will stick to the pan). Place the springform pan on a large sheet pan.
Pour the batter into the springform pan and give it a little shake.
Bake for 30 minutes at 425 degrees F, then turn the heat down 375 degrees F and bake for another 40 to 45 minutes or until the batter has mostly firmed up and the top of the cake has gained a nice golden brown color (the cake may still jiggle slightly when you take it out, but it will become fully firm once cooled).