Crustless Orange Ricotta Cheesecake

​Crustless Orange Ricotta Cheesecake is a delightful Italian dessert that combines the creamy richness of ricotta cheese with the bright, zesty flavor of fresh oranges. This light and airy cheesecake is perfect for those who prefer a less dense dessert, and its crustless nature makes it a simpler, yet elegant, option for any occasion.​

Why You’ll Love This Recipe

This Crustless Orange Ricotta Cheesecake stands out for its simplicity and flavor. The absence of a crust allows the creamy texture and citrus notes to shine, making it a refreshing alternative to traditional cheesecakes. It’s also a great option for those looking to reduce carbs or gluten in their diet.​

Ingredients

• ¾ cup granulated sugar (plus extra for the pan)

• 1½ pounds (about 3 cups) whole-milk ricotta, at room temperature

• 6 large eggs, at room temperature, separated

• ¼ cup all-purpose flour

• ¼ teaspoon fine salt

• 2 tablespoons orange zest (from 2 large oranges)

• ½ teaspoon vanilla extract (optional)

• 1 tablespoon softened butter (for the pan)

• 12–16 fresh raspberries (for garnish)

• Powdered sugar (for dusting)

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Necessary Tools

• 9-inch springform pan

• Electric mixer or stand mixer

• Mixing bowls

• Rubber spatula

• Zester or fine grater

• Measuring cups and spoons

• Cooling rack​Food.com+6Recipe of Health+6recipeeveryday.com+6lovefoodies.com+3coleycooks.com+3Healthy Recipes Blog+3lovefoodies.com+9Allrecipes+9Healthy Recipes Blog+9

Ingredient Swaps and Additions

• Citrus Variations: Substitute lemon zest for orange zest for a different citrus flavor.

• Sweeteners: Use honey or maple syrup instead of granulated sugar for a natural sweetener.

• Dairy Alternatives: For a lighter version, use part-skim ricotta cheese.

• Flavor Enhancements: Add a tablespoon of orange liqueur for an adult twist.​

Step-by-Step Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Butter the sides and bottom of a 9-inch springform pan, then dust with granulated sugar, tapping out any excess.​

2. Mix Ricotta Base: In a large bowl, combine the ricotta cheese, orange zest, and vanilla extract until smooth.​

3. Add Dry Ingredients: Stir in the flour, ½ cup of sugar, and salt until evenly incorporated.​

4. Separate and Beat Eggs: Separate the eggs, adding the yolks one at a time into the ricotta mixture, mixing well after each addition. In a clean bowl, beat the egg whites on medium speed for 30 seconds. Gradually add the remaining ¼ cup sugar, then increase to high speed and whip until medium-soft peaks form.​

5. Fold in Egg Whites: Gently fold the whipped egg whites into the ricotta batter in three additions, mixing just enough to blend but preserve the airiness.​

6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until the edges are puffed and golden, and the center jiggles slightly when shaken.​

7. Cool and Chill: Allow the cheesecake to cool in the pan on a rack for 10 minutes. Run a thin knife around the edge to release it, then let it cool completely before refrigerating for at least 2–4 hours, preferably overnight.​

8. Garnish and Serve: Before serving, top with fresh raspberries and a light dusting of powdered sugar. For clean slices, use a sharp knife dipped in hot water.​

Pro Tips for Success

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter.

• Avoid Overmixing: Fold in egg whites gently to maintain the cake’s airy texture.

• Prevent Cracks: Avoid opening the oven door during baking to prevent temperature fluctuations.

• Chill Thoroughly: Refrigerate the cheesecake for several hours to allow it to set properly.​

Serving Suggestions

• Fruit Toppings: Serve with a variety of fresh berries or a berry compote.

• Whipped Cream: Add a dollop of whipped cream for extra indulgence.

• Citrus Syrup: Drizzle with a homemade orange or lemon syrup for added flavor.

• Mint Garnish: Garnish with fresh mint leaves for a pop of color and freshness.​lovefoodies.com

Storing and Reheating

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

• Freezing: Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

• Reheating: This cheesecake is best served chilled; reheating is not recommended.

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Nutritional Information (Per Serving)

• Calories: Approximately 267 kcal

• Total Fat: 11g

• Saturated Fat: 6g

• Cholesterol: 120mg

• Sodium: 150mg

• Total Carbohydrates: 20g

• Sugars: 15g

• Protein: 12g​SparkRecipes

FAQs

Q1: Can I use part-skim ricotta instead of whole-milk ricotta?

Yes, but the texture may be slightly less creamy. Whole-milk ricotta provides a richer flavor and smoother texture.​

Q2: Can I make this cheesecake ahead of time?

Absolutely. This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.​

Q3: What can I use instead of raspberries for garnish?

Strawberries, blueberries, or a citrus glaze are excellent alternatives for garnishing this cheesecake.​

Q4: How do I prevent the cheesecake from cracking?

Avoid overmixing the batter and sudden temperature changes. Let the cheesecake cool gradually in the oven with the door slightly open.​

Q5: Can I add a crust to this cheesecake?

Yes, a graham cracker or almond crust can be added if desired. Pre-bake the crust before adding the filling.​

Conclusion

This Crustless Orange Ricotta Cheesecake is a delightful dessert that combines simplicity with elegance. Its light texture and vibrant citrus flavor make it a perfect choice for various occasions, from casual gatherings to festive celebrations. Enjoy the creamy goodness and share this Italian classic with friends and family.