Baked ricotta cheesecake

Ricotta Cheesecake is inspired by Italian cheesecake with a more light and airy texture. It's the perfect easy and elegant dessert.

baked ricotta cheesecake | donna hay

A simple, 7-ingredient Crustless Ricotta Cheesecake that is soft and very creamy. It lasts for several days and cuts like a dream.

This baked ricotta cheesecake is easy to make and has a lighter flavour than a regular cheesecake. It’s soft, creamy and sweet with the tang of lemon and it’s make ahead friendly, so it’s perfect for a crowd. Amazingly good on it’s own or topped with blueberry sauce and berries, this Italian ricotta cheesecake recipe is made with ricotta and cream cheese, giving it a lighter flavour and texture than your regular cheesecake. It has a pastry base in place of the usual cookie crust.

A combination of ricotta cheese and cream cheese makes this Italian ricotta cheesecake recipe extra creamy and flavorful! Golden brown and extra creamy, a classic graham cracker crust adds perfect texture to this dessert. You can make it up to 5 says in advance, cover with plastic wrap, and refrigerate until needed. Ricotta Cheesecake Recipe

This dessert combines the creamy richness of American cheesecake with the lighter, drier texture of Italian ricotta-based cheesecake.

This magic Italian ricotta cheesecake is similar to the classic cheesecake, it's light and soft and calls for just 3 ingredients.

Dusted with sugar and spice (and all things nice), this creamy baked cheesecake is a real crowd pleaser.

This ricotta cheesecake recipe comes to us from my sister-in-law's Italian grandmother. It's soft and fluffy and goes perfectly with some berry jam.

Subtly spiced with a hint of ground cinnamon and orange zest, it needs nothing more than to be topped with fresh blueberries and dusted with icing sugar.