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.

The Best Light & Creamy Ricotta Cheesecake

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.

Author: Evelyn
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

Scale

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

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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

Find it online: https://cookupjoy.com/ricotta-cheesecake-2/