Light Ricotta Cheesecake

"A recipe for a light and airy cheesecake that I've been wanting to try for a very long time. From the New York City Marathon Cookbook and submitted for Zaar World Tour II. Update 10.18.06: Amount of salt reduced and recipe instructions reworded."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 15mins




  • Cream together sugar and butter; stir in egg; combine flour, baking powder, cinnamon, and salt; add to butter mixture; mix to form a soft dough; reserve a half cup dough to be used later for topping; refrigerate the remaining dough.
  • In a medium-sized bowl, whip egg whites until stiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt, orange juice, and vanilla in a large bowl and beat until smooth; gently fold in whipped egg whites.
  • Press chilled dough evenly into a 10" springform pan that has been lightly sprayed with no-stick cooking spray; pour filling over crust; combine reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
  • Bake at 350° for 45-60 minutes or until a knife inserted near center of cheesecake comes out clean.
  • Cool cheesecake on rack; cover and refrigerate to chill thoroughly; just before serving remove sides of springform pan and transfer cheesecake to serving platter.

Questions & Replies

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  1. I am planning on making this recipe. I will be making it in single serving spring form pans. I want to make 8 servings. Plus I want to freeze at least half of them. I hope they freeze well.
  2. We loved the flavor and texture of this lighter cheesecake. The only critique I have is the crust was a bit raw. Has anyone tried pre-baking the crust? I think I'll try that the next time!
  3. I was not happy with the outcome of this cake. The crust was too salty, so maybe reduce from 1 teaspoon to 1/2? As I followed the recipe on step 2 it says to combine remaining ingredients and beat then fold in the egg whites. I did exactly that, but then read in step 3 to combine the reserved dough with the oatmeal and cinnamon, of course I had already added that to the filling. Too late now! Maybe that should be separated out or put in step one to add to the reserve? Just a thought. I don't think I will make this one again.
  4. Lovely, light, creamy, citrusy and nicely spiced from the cinnamon! I added the orange zest for added orange flavor. The crumble topping gave it a nice added texture.Love the fact it`s a bit lower in fat and is very filling!


  1. I am using cottage cheese in place of the ricotta cheese. I hope that would work out well too
  2. I used smaller spring form pans and cut recipe in half


A happily married wife and mom of two young adults, who enjoys a variety of creative pursuits including a love of cooking and baking. I also enjoy gardening, nature, travel, and skiing. <img src=""> Recipezaar is my favorite cooking website. I can't believe eight years have passed since I first found this wonderful cooking community! Life circumstances have recently kept me away, but I hope to be back soon. I really appreciate those who have kindly reviewed or photographed my recipes ~ <img src=""> <img src=""> <img src="" hspace="3" vspace="5"><img src="" hspace="3" vspace="5"> <img src="" hspace="4" vspace="5"><img src="" hspace="3" vspace="5"> <img src="" hspace="4" vspace="5"><img src="" hspace="4" vspace="5"> <img src="" hspace="0" vspace="4"><img src="" hspace="0" vspace="4"> <img src="" hspace="1" vspace="5"> <img src="" hspace="1"> <img src="" hspace="2"> <img src="" vspace="3" hspace="4"> <img src=""> <img src=""> <img src=""><img src="" vspace="7"> <img src="" hspace="8" vspace="3"> <img src="" hspace="8" vspace="4">
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