There's something pretty magical about a dessert that only asks for three ingredients yet feels so special. This Italian ricotta cheesecake proves that you don't need anything fancy to pull off a dessert that's light, fluffy, and seriously delicious.
The beauty of this cake is in its simplicity: fresh ricotta cheese, eggs, and sugar. That's it. No crust required, no complicated steps. Just whisk, bake, and chill. Honestly, I think this is the kind of dessert every busy cook should have in their back pocket.
Jump to:
If you're already a fan of cheesecakes, you'll notice this one feels a little different. Instead of being dense like New York cheesecake, ricotta makes it airy and sponge-like, with a delicate sweetness that pairs beautifully with fresh berries.
👉 If you love simple Italian desserts, you should also try my delicious tiramisu recipe for another crowd-pleaser.
Why you'll love this italian ricotta cheesecake
- Just 3 ingredients - no flour, no cream cheese, no fuss.
- Naturally gluten-free - great if you're baking for friends with dietary needs.
- Light and fluffy texture - not heavy like a traditional cheesecake.
- Easy to customize - dress it up with zest, chocolate chips, or berry sauce.
- Perfect make-ahead dessert - bakes in under an hour and chills beautifully.
Ingredients
You'll only need three basics for this recipe:
- Fresh ricotta cheese
- Eggs
- Sugar
That's it. Simple, right?
A little note on ricotta: good-quality ricotta makes all the difference. If you can, grab some from the cheese counter at your local Italian deli. You can also make your own at home (it's easier than you'd think!).
Step-by-step instructions
This baked ricotta cheesecake couldn't be easier. Here's how to make it:
Mix the batter
In a large mixing bowl, whisk together the ricotta, eggs, and sugar until creamy. You can do this by hand or with a hand mixer. Don't overmix - you want a smooth batter, not a foamy one.
Prepare the pan
Line a springform pan with parchment paper and pour in the batter. Smooth the top with a spatula.
Bake
Bake in a preheated oven at 325°F (163°C) for about 50 minutes. The cake should be set on the edges but still have a slight jiggle in the center.
Cool and Chill
Let the cake cool completely in the pan, then refrigerate for at least 4 hours (overnight is even better).
Serve
Dust with powdered sugar and top with fresh berries just before serving. Slice and enjoy!
Add-ons and variations
Want to make it extra special? Here are some ideas:
- Lemon zest - adds a refreshing brightness.
- Chocolate chips - freeze them first so they don't sink to the bottom.
- Vanilla - stir in 1 teaspoon of vanilla extract for a little warmth.
- Berry sauce - drizzle over the top for a pretty finish.
For a little crunch, you can also add a base:
- Sweet shortcrust pastry - roll it thin, prick with a fork, and bake with the filling.
- Graham cracker crust - mix crushed crackers with melted butter, bake for 10 minutes, then add the filling.
- Digestive biscuit base - same method as the graham crackers, just swap the cookies.
Equipment you'll need
- Springform pan
- Mixing bowl and whisk (or hand mixer)
- Parchment paper
- Spatula
That's really it!
Storage tips
- Fridge: Store leftovers covered in the fridge for up to 4 days.
- Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Top Tip
Drain your ricotta well before using. If it's too wet, your cheesecake may come out soggy. A quick drain in a fine sieve makes a huge difference.
FAQS
Just ricotta, eggs, and sugar. You can add lemon zest or vanilla for flavor.
Ricotta is the star here, but mascarpone or well-drained cottage cheese could work in a pinch.
At least 4 hours, but overnight is best for the perfect texture.
With a dusting of powdered sugar and a handful of fresh berries.
Recipes you may also like
📖 Recipe
Ricotta Cheesecake (3 Ingredients)
This Italian ricotta cheesecake proves that you don’t need anything fancy to pull off a dessert that’s light, fluffy, and seriously delicious. Just three ingredients—ricotta, eggs, and sugar—and you're good to go.
Ingredients
- 1 ½ pounds fresh ricotta cheese, well-drained
- ¾ cup granulated sugar
- 4 large eggs
Instructions
- Preheat oven to 325°F (163°C)
- In a large mixing bowl, whisk together ricotta, eggs, and sugar until smooth and creamy (don’t overmix)
- Line a springform pan with parchment paper and pour in the batter, smoothing the top
- Bake for about 50 minutes, until edges are set and center has a slight jiggle
- Let the cake cool completely in the pan
- Refrigerate for at least 4 hours or overnight
- Dust with powdered sugar and top with fresh berries before serving
Notes
Drain your ricotta well before using to avoid a soggy texture. Store leftovers covered in the fridge for up to 4 days. Can be frozen for up to 2 months—wrap slices individually in plastic wrap.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 105mgSodium: 95mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 11g
Comments
No Comments