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    You are in: Home / Recipes / No Crust Ricotta Cheesecake Recipe
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    No Crust Ricotta Cheesecake

    No Crust Ricotta Cheesecake. Photo by Chef #1800046942

    1/1 Photo of No Crust Ricotta Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    0 mins

    1 hrs 20 mins

    Olha's Note:

    This is an especially simple cheesecake because it has no crust at all. It is made with ricotta cheese, according to a traditional Italian recipe, and it’s lighter and fluffier than New York Cheesecake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 325 degrees. Coat the inside of a 9-inch springform pan with cooking spray.
    2. 2
      Place the ricotta cheese in a strainer set over a bowl and let stand for 15 minutes, stirring occasionally, to drain off excess moisture.
    3. 3
      Place the egg whites in a large mixing bowl and beat on high speed with an electric mixer fitted with a whisk attachment until the whites just hold stiff peaks. Do not overwhip. The whites should look smooth, not grainy.
    4. 4
      Combine the egg yolks and granulated sugar in another large mixing bowl and beat on high speed until pale yellow, about 5 minutes. Stir in the ricotta, vanilla, lemon zest, cinnamon, and nutmeg until just combined. Fold the egg whites into the ricotta mixture with a rubber spatula. Place the prepared springform pan on a baking sheet and pour in the filling.
    5. 5
      Bake the cheesecake until it is deep golden brown and pulling away from the sides of the pan, about 1 hour and 20 minutes. As soon as the cake is out of the oven, run a sharp paring knife around the edge of the pan to separate the cheesecake from the sides of the pan. Transfer the pan to a wire rack and let the cheesecake cool completely. Cover it with plastic wrap and refrigerate it until serving, at least 6 hour and up to 1 day.
    6. 6
      Before serving, remove the sides of the pan and dust with confectioners’ sugar. Makes 8 to 10 servings.
    7. 7
      Mom’s Big Book of Baking.

    Ratings & Reviews:

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    Nutritional Facts for No Crust Ricotta Cheesecake

    Serving Size: 1 (129 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 306.9
     
    Calories from Fat 156
    50%
    Total Fat 17.3 g
    26%
    Saturated Fat 10.0 g
    50%
    Cholesterol 193.7 mg
    64%
    Sodium 142.8 mg
    5%
    Total Carbohydrate 20.5 g
    6%
    Dietary Fiber 0.1 g
    0%
    Sugars 17.2 g
    68%
    Protein 16.7 g
    33%

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