Go Back
+ servings
Vanilla Ricotta Cheesecake
Print Recipe
4.46 from 11 votes
Pin Recipe

Vanilla Ricotta Cheesecake

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.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Italian
Search Result: cake, cheesecake, dessert, Italian, Mediterranean Diet, Recipe
Servings: 12
Servings: 1g
Author: Food, Wine, and Love

Ingredients

  • Granulated Sugar– ¾ 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 (⅔ 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 – ⅓ 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.

Instructions

  • 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.

Recipe Notes

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.

originally posted:

January 6, 2020
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 43mg | Fiber: 2g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

Follow Me