Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Ricotta Cheesecake 3.6 (389) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 5, 2021 Print Share Share Tweet Pin Email Yield: 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. Ingredients 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 Directions 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. 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. 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. Print