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Ricotta Cheesecake

This is the easiest cheesecake to make -- it takes just 15 minutes to assemble and doesn't require a water bath.

  • yield: Makes one 9-inch cake

Ingredients

  • Unsalted butter, room temperature, for pan
  • 3/4 cup sugar, plus more for pan
  • 1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
  • 6 large eggs, separated
  • 1/4 cup all-purpose flour
  • Finely grated zest of 1 orange or 2 lemons
  • 1/4 teaspoon salt
  • Citrus-Vanilla Compote

Directions

  1. Step 1

    Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.

  2. Step 2

    Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.

  3. Step 3

    Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

Source
Martha Stewart Living, April 2010

Reviews (3)

  • 17 Dec, 2013

    Tried many recipes for this cake and this is the best one by far. It tastes great, very easy, and has to be 3 or so years I have stuck to this and make it every holiday.

  • 16 Apr, 2010

    I absolutely love this cheesecake. It's so easy to make and as a big fan of Ricotta this is the right thing for me! It's unbelievable how close this version comes to the german version using Quark (which is either very hard to find in the U.S or way overpriced). I'll definitely make this more often and i can imagine rum-raisins in it, too or a line of cherris on the bottom. Very delicious, will make this one often!

  • 16 Apr, 2010

    I absolutely love this cheesecake. It's so easy to make and as a big fan of Ricotta this is the right thing for me! It's unbelievable how close this version comes to the german version using Quark (which is either very hard to find in the U.S or way overpriced). I'll definitely make this more often and i can imagine rum-raisins in it, too or a line of cherris on the bottom. Very delicious, will make this one often!