Are you searching for a truly elegant, sophisticated, and unforgettable dessert that is both incredibly delicious and surprisingly light? This stunning, from-scratch, Italian-style Ricotta Cheesecake is your beautiful answer. With a texture that is light, airy, and almost cloud-like, and a bright, fresh lemon flavor, this is a beautiful, crustless dessert that is perfect for any special occasion.
This isn’t just another cheesecake recipe; it’s a guide to a completely different kind of cheesecake experience. Forget the dense, heavy New York-style cheesecakes of the past. This version, made with whole-milk ricotta, is unbelievably delicate and creamy. Topped with a simple, rich, and boozy warmed cherry sauce, this is a restaurant-quality dessert that is secretly simple to make at home.
Table of Contents
Table of Contents
Recipe Overview: A Light and Elegant Italian-Style Cheesecake
What makes this Ricotta Cheesecake so spectacular is its unique, light-as-a-cloud texture and its sophisticated, yet simple, flavor profile. The cheesecake itself is crustless, which allows the delicate, tangy flavor of the ricotta and the bright, fragrant lemon zest to shine. The simple blender batter and the low-and-slow baking method make it a foolproof recipe for a perfect, crack-free result. The warm, dark cherry and rum sauce is the perfect, jewel-toned, sweet-tart counterpoint to the cool, creamy cheesecake.
| Metric | Time / Level |
| Total Time | 3 hours (plus overnight chilling) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Elegant Cheesecake
This recipe is built from two perfect, from-scratch components.
- The Light & Creamy Ricotta Cheesecake: This is the heart of our Italian-style dessert.
- Whole-Milk Ricotta Cheese: This is the key to the light, fluffy texture. It is absolutely crucial that you use a high-quality, whole-milk ricotta for the best, creamiest flavor and texture.
- Pro Tip (Don’t Skip This!): For the absolute best, creamiest, and non-grainy result, it is a great idea to drain your ricotta first. Simply place it in a fine-mesh sieve set over a bowl for about 20-30 minutes to allow any excess liquid whey to drain off.
- Sour Cream: A touch of sour cream adds a wonderful, bright tanginess and an extra layer of creamy richness to the cheesecake.
- Lemon Zest: A generous amount of finely grated fresh lemon zest adds a beautiful, bright, fragrant, and sophisticated citrus note that perfectly complements the tangy ricotta and the sweet cherries.
- The Warm Rum-Cherry Topping: A simple, homemade sauce that provides the perfect, beautiful finishing touch.
- Frozen Dark Sweet Cherries: Using frozen cherries is a fantastic and convenient shortcut that means you can make this delicious topping all year round.
- Golden Rum: A splash of a good quality golden rum adds a wonderful, warm, and sophisticated flavor to the cherry sauce that is absolutely divine.
Step-by-Step to a Flawless Ricotta Cheesecake
Making this elegant cheesecake is a rewarding and surprisingly simple process.
Part 1: Prepare the Pan and the Cheesecake Batter
Step 1: First, preheat your oven to a gentle 325°F (165°C). Lightly butter or oil a 4-cup (8.5×4.5-inch) glass loaf pan.
Step 2: Create a parchment paper sling. Cut a long piece of parchment paper that is the same width as your loaf pan. Lay it in the pan so that it covers the bottom and comes up and over the two long ends. This sling will be your “handles” to easily and safely lift the delicate, crustless cheesecake out of the pan after it has chilled.
Step 3: In the pitcher of a blender or the bowl of a food processor, combine the 1 pound of drained whole-milk ricotta, the 1/4 cup of milk, the 1/2 cup of sour cream, the 2 large eggs, the 2 large egg yolks, the 1/3 cup of sugar, the 2 tablespoons of all-purpose flour, the pinch of fine salt, and the 2 1/2 tablespoons of finely grated lemon zest.
Step 4: Blend the mixture for about 1 minute, until it is completely smooth and creamy.
Part 2: Bake and Chill the Cheesecake
Step 1: Pour the finished, smooth batter into your prepared loaf pan.
Step 2: Bake for about 40 minutes, until the cheesecake is just set around the edges but the very center still has a slight jiggle to it, and the top is a pale, barely golden color.
Step 3: Turn the oven off and let the cheesecake cool slowly in the oven with the door closed for 10 minutes. Then, remove the pan from the oven and let the cheesecake cool completely on a wire rack.
Step 4 (The Crucial Chill!): Refrigerate the cheesecake, covered, for at least 2 hours, but preferably overnight. This long, uninterrupted chill is absolutely essential for the cheesecake to fully set its delicate texture so that you can get beautiful, clean slices.
Part 3: Create the Warm Rum-Cherry Topping
Step 1: In a medium bowl, toss the 12-ounce bag of frozen dark sweet cherries with the 3/4 cup of sugar and the pinch of fine salt. Set this mixture aside for about 30 minutes to allow the cherries to macerate and release their juices.
Step 2: Pour the entire cherry mixture into a medium saucepan and cook it over medium-high heat. As the mixture cooks, the cherries will soften and the juice will become wonderfully thick and syrupy. This will take about 10 minutes.
Step 3: Remove the pan from the heat and stir in the 2 tablespoons of golden rum and the 1 teaspoon of freshly squeezed lemon juice.
Part 4: Slice and Serve Your Elegant Dessert
When you are ready to serve, carefully use the parchment paper sling “handles” to lift the chilled cheesecake out of the loaf pan and transfer it to a cutting board.
Slice the cheesecake into thick, beautiful serving pieces and place them on a platter or on individual dessert plates.
Spoon the delicious, warm or room-temperature cherry topping generously over the top of each slice.
The Best Light & Creamy Ricotta Cheesecake with Warmed Cherries
A light and elegant Italian-style ricotta cheesecake with a warm cherry topping. This crustless cheesecake has a smooth, custard-like texture, achieved by blending whole milk ricotta, sour cream, eggs, and lemon zest in a blender. The cheesecake is baked in a loaf pan until just set and then chilled for several hours. It is served sliced and topped with a simple, homemade sauce made from dark sweet cherries simmered with sugar and a splash of golden rum.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 45 minutes (includes macerating, cooling, and chilling)
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking, Simmering, Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- For the Cheesecake:
- Butter or oil for the pan
- 1 pound whole milk ricotta
- 1/4 cup milk
- 1/2 cup sour cream
- 2 large eggs
- 2 large egg yolks
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- Pinch of fine salt
- 2 1/2 tablespoons finely grated lemon zest (from about 1 1/2 lemons)
- For the Cherries:
- 1 (12-ounce) bag frozen dark sweet cherries
- 3/4 cup sugar
- Pinch of fine salt
- 2 tablespoons golden rum
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Make the Cheesecake: Preheat the oven to 325°F. Lightly butter or oil a 4-cup glass loaf pan and line it with a parchment paper sling.
- In a blender or food processor, combine the ricotta, milk, sour cream, eggs, egg yolks, sugar, flour, salt, and lemon zest. Blend for about 1 minute, until smooth.
- Pour the batter into the prepared loaf pan.
- Bake for about 40 minutes, until the cheesecake is just set and barely golden.
- Turn the oven off and let the cheesecake cool in the oven for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Refrigerate for at least 2 hours, or overnight.
- Make the Cherry Topping: In a bowl, toss the frozen cherries with the sugar and salt. Let the mixture sit for 30 minutes to macerate.
- Transfer the cherry mixture to a saucepan and cook over medium-high heat for about 10 minutes, until the cherries soften and the juice becomes syrupy.
- Remove the pan from the heat and stir in the rum and lemon juice.
- To Serve: Use the parchment paper sling to lift the chilled cheesecake out of the pan. Slice the cheesecake and place on a platter. Spoon the warm or room temperature cherry sauce on top.
Notes
- This recipe creates a crustless cheesecake, which is naturally lighter and gluten-free (though this version has a small amount of flour).
- Using a blender or food processor is a key step to ensure the ricotta base is perfectly smooth.
- The slow cooling process—first in the turned-off oven, then on a rack, and finally in the refrigerator—is crucial for the cheesecake to set properly without cracking.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350-420
- Sugar: 40-50 g
- Sodium: 150-200 mg
- Fat: 16-22 g
- Saturated Fat: 10-14 g
- Trans Fat: 0 g
- Carbohydrates: 45-55 g
- Fiber: 1-2 g
- Protein: 8-11 g
- Cholesterol: 150-180 mg
Storage and Make-Ahead Tips
This Ricotta Cheesecake is the absolute perfect make-ahead dessert for a stress-free dinner party.
- Make-Ahead: This cheesecake is actually designed to be made ahead! It needs to chill for at least a few hours, but it is even better if it is made a full 1 to 2 days in advance. The cherry topping can also be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- Storage: Store any leftover cheesecake and the cherry topping in separate, airtight containers in the refrigerator for up to 5 days.
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Creative Recipe Variations
This light and elegant cheesecake is a wonderful base for your own creative and delicious twists.
- Use a Different Fresh Fruit Topping: This light, lemony cheesecake is also absolutely stunning when served with a simple fresh raspberry or blueberry sauce, a pile of macerated strawberries, or even some caramelized peaches in the summer.
- Add a Classic Crust: If you are a true crust-lover and miss the crunch, you can easily press a simple graham cracker or an amaretti cookie crust into the bottom of the loaf pan before you add the filling.
- Bake it in a Round Pan: If you prefer a more traditional cheesecake shape, you can bake this in a 9-inch round cake pan or springform pan. You may need to increase the baking time by about 10-15 minutes.
Enjoy Your Elegant, Sophisticated Dessert!
You’ve just created a truly special, show-stopping dessert that is the very definition of rustic elegance. This Ricotta Cheesecake is a perfect symphony of light, creamy, and tangy flavors that is guaranteed to impress. It’s a rewarding and deeply satisfying recipe that proves that the most elegant desserts can also be the most simple to create.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready to try a new, sophisticated dessert!
Frequently Asked Questions (FAQs)
Q1: What is the difference between a ricotta cheesecake and a regular, New York-style cheesecake?
The main difference is the texture and the richness. A classic New York-style cheesecake, which is made almost entirely with cream cheese, is very dense, rich, and smooth. A ricotta cheesecake, like this one, is an Italian-style cheesecake that is much lighter, fluffier, more airy, and has a more delicate, slightly textured crumb than its American counterpart.
Q2: Do I really need to drain my ricotta cheese first?
While the recipe doesn’t explicitly call for it, yes, this is a highly recommended professional step that will guarantee the best possible result! Ricotta cheese, especially the kind sold in tubs in American grocery stores, contains a lot of excess liquid whey. Draining this off for about 20-30 minutes in a fine-mesh sieve is the secret to a perfectly creamy, not watery or grainy, final cheesecake.
Q3: Can I make this cheesecake ahead of time for a party?
Yes, this is the perfect make-ahead dessert! A cheesecake’s flavor and texture actually improve after a long, uninterrupted chill. You can bake the entire cheesecake and make the topping completely up to 2 days in advance and keep them stored separately in the refrigerator.
Q4: Why did my cheesecake crack?
A crack in a custard-style dessert is usually caused by it being slightly overbaked, or by it cooling down too quickly. This recipe has two built-in secrets to prevent this: the low baking temperature and the slow cool-down in the turned-off oven. Be sure to pull the cheesecake from the oven when the center still has a slight jiggle.
Q5: What kind of rum is best for the cherry topping?
The recipe suggests a golden rum, which has a lovely, smooth, and slightly caramel-like flavor. A rich dark rum would also be a fantastic choice. If you don’t have rum, you could also use a splash of brandy or an orange liqueur like Grand Marnier. For a non-alcoholic version, you can simply omit the rum.