Ricotta Cheesecake

1 9-inch cake

This is the easiest cheesecake to make—it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.


  • Unsalted butter, room temperature, for pan

  • ¾ cup sugar, plus more for pan

  • 1 ½ pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth

  • 6 large eggs, separated

  • ¼ cup all-purpose flour

  • Finely grated zest of 1 orange or 2 lemons

  • ¼ teaspoon salt

  • Citrus-Vanilla Compote


  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. 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. 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.


Cook's Notes

This cheesecake is best eaten the day it is baked, but it can be refrigerated, covered loosely with plastic wrap, for up to 3 days. Let stand at room temperature for 20 minutes before serving.

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