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Can’t  Regret Trying This Amazing Ricotta Cheesecake

This crustless baked cheesecake uses fresh ricotta cheese instead of plain old cream cheese.


– 3 pounds Ricotta cheese, softened at room temperature – 1 cup fine caster sugar – 4 large eggs, separated and at room temperature

– 1 teaspoon lemon juice – 2 teaspoons vanilla extract – 1 tablespoon Strega liqueur (Cointreau or Triple sec as a substitute)

Instructions to Make This Cake Boss Ricotta Cheesecake Recipe

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Step 1: Prepare the baking pan

Place the oven rack in the center of the oven. Then, line your 9-inch springform cake pan with non-stick baking paper and cooking spray.

Step 2: Make the cheesecake filling

Beat the ricotta cheese well using an electric hand or stand mixer. Make sure that there are no lumps in the soft cheese.

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Step 3: Bake the cheesecake

Pour your cheesecake batter into the lined baking pan. Lower the ovens’ temperature to 350°F (180°C) and bake your cheesecake for 50 minutes.

Step 4: Cool the cheesecake

Wrap the entire pan with plastic or saran wrap and allow it to be set in the fridge for at least 4 hours.


Properly cooling the cheesecake is extremely important and will prevent it from cracking.


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