It’s not as heavy and dense as cream cheese-based cheesecake, providing a different eating experience. Cheesecake is one of my favorite desserts. I regularly make several cheesecake recipes, including keto cheesecake, cheesecake-stuffed strawberries, and microwave cheesecake. This ricotta cheesecake is especially good. Just like this creamy ricotta dessert, it’s wonderfully light and has a pleasant vanilla flavor. Plus, it’s such an easy recipe! You simply mix all the ingredients in one bowl, pour them into a baking dish, and bake.
Ingredients
Recipe Card
Butter: I use it to grease the pan. Ricotta cheese: You should definitely use whole-milk ricotta in this recipe. Sweetener: Granulated white sugar if you don’t mind the carbs; I use stevia. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Cornstarch: Helps stabilize the cake and absorb liquid. Lemon zest: Adds wonderful flavor, so I wouldn’t skip it. Eggs: I use large eggs in most of my recipes, including this one.
Mix the ingredients in the order listed in one bowl. Pour the mixture into a greased pie plate. Cool completely, then refrigerate the cake for at least 2 hours. Cut and serve!
Keto whipped cream Chocolate whipped cream Blueberry compote Strawberry compote A drizzle of warmed chocolate hazelnut spread Fresh berries
This cake improves after a day or two in the fridge. The paper towels soak up the extra liquid, and it becomes creamier. Remove the cake from the fridge about an hour before serving it to allow it to reach room temperature.
