This Vanilla Ricotta Cheesecake is one that is friendlier to the Mediterranean Diet than most other cheesecakes.

If you are like me then you know that the average cheesecake can be laden with foods not friendly to the Mediterranean diet.

Vanilla Ricotta Cheesecake

This cheesecake reminds me of my No Bake Avocado Pie With Lime.

Both dessert recipes are based upon a dairy for both texture and taste.

This Ricotta Cheesecake is a nice alternative to the usual cream cheese based cheesecake.

Ricotta cheese is an Italian cheese that is used in many Italian recipes (like this one and lasagna). While you could substitute one for the other, Ricotta is often thought as a less unhealthy cheese because it has less fat in it.

Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.

This cheesecake recipe is one great example of how you can substitute ricotta for cream cheese in cheesecake.

While you could use a lower fat variety of ricotta cheese, any ricotta cheese would work in this recipe for cheesecake. Ricotta cheese makes for a great alternative to cream cheese in this cheesecake recipe.

I should also mention that you could use cream cheese in this recipe if you desire.

While cream cheese has more fat than ricotta cheese, it does have that special taste and texture that we expect from a cheese used in a cheesecake. I would suggest subbing in half of the ricotta cheese with the same amount of cream cheese and testing it from there.

This cheesecake is friendly to the Mediterranean diet.

The Mediterranean diet is really about moderation when it comes to what to eat rather than what you can or can not eat. Ricotta cheese is known as a common ingredient in the traditional Mediterranean Diet.

This recipe does call for granulated sugar.

Some folks actually prefer the taste of powdered sugar in this recipe. If you choose to do this, I would suggest using less powdered sugar than you would granulated as it is sweeter. You cold also try making this sugar free by trying a granulated Sugar Alternative, please use a granular sugar alternative that measures 1:1 with sugar.

Here are some tips for making your Vanilla Ricotta Cheesecake.

I just mentioned that you could try using a sugar alternative that measures 1:1 with sugar or using powdered sugar instead of granulated. However, I have not tried either of these in this particular recipe.

Here are some more great tips for you.

1. This recipe for cheesecake is a great candidate for a cheesecake made in a springform style pan. There is something to be said about the easier clean-up of a cake thanks to pan sides that can pop off 🙂 .
2. Some people prefer to drain their ricotta cheese and then add whole milk to make up the difference in wet ingredients. I have not tried this but, I thought it is worth mentioning.
3. This cake tastes even better when it is allowed to sit in the refrigerator overnight before serving. Refrigerating it will also allow the cake to set more like a real cheesecake made with cream cheese.
4. This recipe for ricotta cheesecake is for a vanilla flavored cheesecake. However, it is pretty standard to make a Ricotta Cheesecake that also has a citrus zest in it. So, if you want to add a citrus zest, you can add two teaspoons of the citrus zest of your choice in addition to the vanilla extract. Think orange zest for example.

This recipe also calls for All Purpose Flour

While I would not recommend a whole wheat flour in a cheesecake, using another kind of flour could work in this recipe. Soy flour is one flour that you can try in this recipe.

The ricotta cheese that you use in this recipe can make a difference in how your cheesecake turns out.

Certainly, anyone who wants a lower fat cheesecake for dietary or health reasons can enjoy a great tasting cheesecake. However, anyone seeking a more true ricotta cheesecake in both taste and texture, may want to use a good quality full fat version of the cheese.

I also want to mention that this is an Italian style cheesecake recipe.

You may be more familiar with a no-bake or New York Style cheesecake. This is not one of those kinds of cheesecakes and should not be judged as one of those cakes since it is different.

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By the way, while you are here you may also be interested in these ideas.

• Orange Polenta Cake made with Olive Oil.
• Vegan and Mediterranean Diet Brownies.
• How to Follow the Mediterranean Diet.

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Vanilla Ricotta Cheesecake

I mentioned above that this is a recipe for ricotta cheesecake that is a vanilla flavored. However, it is pretty standard to make a Ricotta Cheesecake that also has a citrus zest in it. So, if you want to add a citrus zest, you can add two teaspoons of the citrus zest of your choice in addition to the vanilla extract. Think orange zest for example.

I also mentioned that this recipe for cheesecake is a great candidate for a cheesecake made in a springform style pan.

While I would not recommend a whole wheat flour in a cheesecake, using another kind of flour could work in this recipe in lieu of all purpose flour. Soy flour is one flour that you can try in this recipe.

Here are the ingredients that are needed in this Vanilla Ricotta Cheesecake Recipe.

• Granulated Sugar– 3/4 cup.

  Some folks actually prefer the taste of powdered sugar in this recipe. If you choose to do this, I would suggest using less powdered sugar (2/3 cup?) than you would granulated as it is sweeter. You cold also try making this recipe sugar free by trying a granulated Sugar Alternative that measures 1:1 with sugar.

• All Purpose Flour – 1/3 cup. You can try subbing in Soy flour or Gluten Free All Purpose Flour.
• Ricotta Cheese- 2 pounds. Containers of ricotta usually come in 15-16 ounces. Also, you could use a whole milk or whatever your preference is but, please take into account that this will have an effect on the density of your cheesecake. Have your ricotta sitting out for 20-30 minutes in room temperature.
• Vanilla Extract– 2 teaspoons.
• Eggs- 5.
• Optional- if you want to add a citrus zest, you can add two teaspoons of the citrus zest of your choice in addition to the vanilla extract. Think orange zest for example.

Vanilla Ricotta Cheesecake

• Preheat your oven to 300 and prep your springform style panfor nonstick. I suggest using a parchment liner that is made specifically for springform pans (yes- it exists!). You can dust the liner with flour or give it a quick nonstick spray as well.
• In a mixing bowl, whisk or use a fork to gently mix together the flour and sugar. Then add the ricotta cheese, vanilla extract (and any optional zest) and mix until combined well. Tip: Smooth out the ricotta cheese by using a fork or spatula to stir it before adding it to the mixing bowl.
• For the next step, add the eggs one at a time, stirring gently between additions.
• Transfer the cheesecake to the prepared pan. Bake for 80 to 90 minutes or until it begins to brown. The center should be firm enough for a utensil to come out clean.
• Allow the cheesecake to cool on a rack and then cover it and refrigerate it before serving. Please note that is is normal for the cheesecake to shrink a bit after baking.

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This delicious version of an Italian Vanilla Ricotta Cheesecake is a Mediterranean diet friendly cake and can be made gluten free or sugar free as well.