Italian Lemon Ricotta Cheesecake
This crustless Italian lemon ricotta cheesecake is light, airy, and naturally gluten-free, with fresh lemon zest and a five-ingredient batter. It requires no water bath, but plan ahead for at least 6 hours of chilling. Mixing the batter for a full 10 minutes gives it its signature airy texture.
Servings: 10 slices
Ingredients
- 3 pounds whole milk ricotta cheese, drained well and at room temperature
- 8 large eggs, at room temperature
- 1 ¼ cups granulated sugar
- 1 teaspoon pure vanilla extract
- Zest of 3 lemons
- Extra virgin olive oil, for coating the pan
Instructions
- Get ready. Position a rack in the center of the oven and preheat to 425°F.
- Drain the ricotta. Set a fine-mesh sieve over a bowl and line it with cheesecloth or two sturdy paper towels. Add the ricotta and press firmly with the back of a wooden spoon to release as much liquid as possible. Discard the liquid.
- Make the batter. Add the drained ricotta, eggs, sugar, vanilla extract, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Begin mixing on low, then increase to medium-low (speed 2 on a KitchenAid mixer) and mix for 10 minutes. The batter should look light and fluffy. If using a hand mixer, keep the speed low. If mixing with a wooden spoon, mix continuously until fluffy.
- Prepare the pan. Thoroughly coat the bottom and sides of a 9-inch springform pan with olive oil. Set the springform pan on a large sheet pan for easier handling.
- Fill the pan. Pour the batter into the prepared springform pan and gently shake the pan to settle it.
- Bake. Bake for 30 minutes at 425°F. Reduce the oven temperature to 375°F and bake for another 40 to 45 minutes. The cheesecake is ready when the top is golden brown and the batter is mostly firm with a slight jiggle in the center.
- Cool and chill. Let the cheesecake cool completely in the springform pan for 1 to 2 hours. Cover and refrigerate for at least 6 hours, or preferably overnight.
- Serve. About 15 minutes before serving, remove the cheesecake from the refrigerator and release the springform pan. Slice with a sharp, non-serrated knife, wiping the blade clean between cuts.
Notes
- Drain the ricotta well: Excess moisture can prevent the cheesecake from setting properly. If your ricotta is particularly wet, drain it overnight in the refrigerator.
- Use room-temperature ingredients: Let the drained ricotta and eggs sit at room temperature for 30 minutes to 1 hour so they blend evenly.
- Mix for the full 10 minutes: Keep the mixer at medium-low speed to create the cheesecake’s light, airy texture.
- Grease the pan thoroughly: Coat both the bottom and sides so the crustless cheesecake releases cleanly.
- Check for doneness: The top should be golden brown, and the cheesecake should be mostly firm with a slight jiggle in the center. It should not look liquid or slosh when you gently tap the pan.
- Chill completely: Refrigerate for at least 6 hours before serving. For the best texture and cleanest slices, chill it overnight.
- Storage: Refrigerate in a tightly covered container for up to 5 days. To freeze, wrap the chilled cheesecake or individual slices tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw in the refrigerator.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the extra virgin olive oil used to coat the pan.
Nutrition
Calories: 384.5kcal | Carbohydrates: 29.3g | Protein: 19.8g | Fat: 21.1g | Saturated Fat: 12.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.2g | Trans Fat: 0.1g | Cholesterol: 200.3mg | Sodium: 164.6mg | Potassium: 192.6mg | Sugar: 25.5g | Vitamin A: 795.6IU | Calcium: 301.7mg | Iron: 1.1mg
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