Strawberry Ricotta Cheesecake with Strawberry Sauce
This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes whether you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don’t have to wait for a special occasion to treat yourself.
Doesn’t that look like something you want to dig a fork into? And guess what it’s a lot healthier than the rest of the cheesecakes I usually make. This one is made with 5% Ricotta cheese! Yes!!
Well, it basically means you bake it in a pool of hot water. So you add water to the baking tray and then place your cake pan on the tray. It’s always best to cover your cake pan bottom with foil to avoid any water going inside the cake.
About this strawberry ricotta cheesecake.
Now you know I’m not big on diet and I do have tons of cheesecake recipes here that are so indulgent and high on calories. I do use this recipe often especially when I want to keep the balance on our family diet. The Ricotta I’m using here is 5% as compared to the Philadelphia or Mascarpone that’s 32 to 38 %, I’m using yogurt instead of sour cream. And of course no crust so that means something right?
Like most cheesecake, I baked this in a water bath so it’s moist. I love to add some sauce on the side like this one loaded with strawberries because we still have strawberries in season here.
You can have this with or without the sauce of course. It tastes absolutely delicious on its own.
Crust or Crustless Cheesecake?
The first time I made this cake I honestly forgot about the crust! Something didn’t feel right and It was only when I finished baking it that I realized I had baked cheesecake without a bottom crust. I expected to have a big messy cheese dessert on my hand.
To my surprise, after I had chilled it and taken it for the family gathering it had held really well. Of course, the cheesecake was delicious but people loved that it had no crust. Since then I’ve made it a few times now, once with raspberries, and once with blueberries and blackberries too.
My kids fancy the strawberry version the best so I thought I’d share this with you today.
But yes, you can make a cookie crust for this before you add the batter so it wont’ be crustless or you can use my homemade cheesecake crust from scratch which is a shortcrust dough.
Let’s talk ingredients (Save/Pin)
- Strawberries – I am using fresh strawberries today because strawberries are in season but often I do use my frozen strawberries as well.
- Ricotta – I use the 5 % ricotta cheese which is quite thick too! If you get ricotta that has too much liquid in it – try draining some of the excess liquid out so your cheesecake won’t be too soft.
- Yogurt – I am using yogurt to keep this cheesecake light but you can also use sour cream instead of yogurt for a more creamy alternative.
- Strawberry sauce – I find that the strawberry cheesecake is delicious on its own; so I serve the sauce on the side but if you prefer you can serve to pour the sauce on the cake for a different look instead of the powder sugar.
Useful Tips and Tools
- This is a small family size cheesecake and I have used a 7″ springform cake tin If you don’t have a springform pan you can use a regular cake pan and use my method below for baking without a spring foam pan.
- Personally I avoid using an Electric mixer for cheesecake to prevent overmixing but you can use a cake mixer. Just make sure to mix until just combined.
- I have always used a simple bowls & a whisk
- A good silicon Spatula is great to get all the batter out and scrape down the bowl.
- A good Oven is best for baking cheesecakes.
How to Make a Strawberry Ricotta Cheesecake (Save/Pin)
Method
Prepare pan and fruit
- Preheat the oven at 150 C / 300 F
- Prepare a 9″ Spring pan for baking with parchment on the inside.
- Wrap foil on the outside of the baking pan to prevent water from going in during baking
- Clean, hull and chop strawberries into small bite-size pieces – Set aside
Ricotta cheesecake batter
- Cream ricotta and sour cream with a whisk until smooth
- Add sugar and combine well.
- Then add eggs one at a time
- Followed by vanilla and strawberry extract
- Toss the strawberries in 3 tbsp flour from the recipe
- Add remaining flour to the batter. Combine well.
- Lastly, add the flour-coated strawberries – mix until just combined.
- Pour batter into your prepared springform pan
- Place pan in a larger baking tray.
- Pour 2 cups hot water in the larger baking tray outside the cake pan.
- Bake for 40 to 50 mins or until center looks set.
- Cool completely – chill in the fridge for at least 3 hours or overnight before you attempt to un-mold and cut.
- Once cooled – carefully um-old from the pan and dust with powder sugar if desired.
Prepare strawberry sauce
- Place all ingredients in a heavy-based saucepan
- Heat on medium-low until sugar dissolves but still pour-able consistency
- Remove from heat and let cool.
- You can strain the sauce thru a sieve for a smooth texture. I preferred to keep it with the strawberry pieces.
Troubleshooting
My cheesecake is curdled?
If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then let it cool to room temperature before you bake.
Why did my ricotta cheesecake crack?
Over mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and the collapse during cooling causing a crack.
How can I keep my ricotta cheesecake from cracking?
- Avoid over mixing.
- Make sure all ingredients are at room temperature especially the cream cheese.
- Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
- Always mix the batter just until the ingredients are incorporated.
How do I fix a cracked cheesecake?
- If possible add a topping like a sour cream topping and bake for 5 minutes.
- Alternatively, add a fruit filling on the cheesecake and chill it until set.
- Another way would be to chill the cake well first. Use clean hand to close the crack.
- Using a hot spatula to smooth the top as best you can.
Frequently asked questions
Yes, use a regular pan and bake the cheesecake making sure to line the pan with parchment paper. Chill the cheesecake well then carefully invert the cheesecake onto a plate and then invert it once more onto a serving plate.
I always bake my cheesecake at 150 C/ 325 F Bake until the cheesecake is set but still has a slight wobble in the center. This will set as the cheesecake cools in the fridge.
Cheesecake is a custard-like batter with cream cheese (ricotta) in it. So it must be baked delicately. A water bath insulated the pan and ensure that the batter never gets overheated keeping that custard-like batter moist, soft and silky.
Absolutely. You can easily replace full- fat cream cheese for the ricotta.
This baked crustless cheesecake will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out.
It is better to freeze the cheesecake without the strawberry sauce for longer shelf life. Make sure to wrap it well in plastic to prevent it from drying out. To thaw keep it wrapped in the refrigerator overnight. The condensation will remain on the plastic leaving the cheesecake dry.
This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.
Overbaked cheesecake often has a crack. The cake will be dry and gritty when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.
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Crustless Strawberry Ricotta Cheesecake
Print Pin RateDescription
Ingredients
For the Cheesecake
- 500 grams (14.11 oz) Ricotta cheese whole milk
- 100 grams (0.41 cups) Sour cream
- 100 grams (0.5 cups) Sugar
- 3 (3 ) Eggs large
- 1/4 cup (1.1 oz) All purpose flour
- 1 tsp (1 tsp) Vanilla extract
- 1/8 tsp (0.13 tsp) Strawberry extract
- 1 cup (5.08 oz) Strawberries
Strawberry Sauce
- 1 cup (5.08 oz) Strawberries chopped
- 2 tbsp (1.04 oz) Sugar
- 1 tbsp (1 tbsp) Cornstarch
- 1 tsp (1 tsp) Lemon juice
Instructions
PREPARE PAN AND FRUIT
- Preheat the oven at 150 C / 300 F
- Prepare a 9″ Spring pan for baking with parchment on the inside.
- Wrap foil on the outside of the baking pan to prevent water from going in during baking
- Clean, hull and chop strawberries into small bite-size pieces – Set aside
RICOTTA CHEESECAKE BATTER
- Cream ricotta and sour cream with a whisk until smooth
- Add sugar and combine well.
- Then add eggs one at a time
- Followed by vanilla and strawberry extract
- Toss the strawberries in 3 tbsp flour from the recipe
- Add remaining flour to the batter. Combine well.
- Lastly, add the flour-coated strawberries – mix until just combined.
- Pour batter into your prepared springform pan
- Place pan in a larger baking tray.
- Pour 2 cups hot water in the larger baking tray outside the cake pan.
- Bake for 40 to 50 mins or until center looks set.
- Cool completely – chill in the fridge for at least 3 hours or overnight before you attempt to un-mold and cut.
- Once cooled – carefully um-old from the pan and dust with powder sugar if desired.
PREPARE STRAWBERRY SAUCE
- Place all ingredients in a heavy-based saucepan
- Heat on medium-low until sugar dissolves but still pour-able consistency
- Remove from heat and let cool.
- You can strain the sauce thru a sieve for a smooth texture. I preferred to keep it with the strawberry pieces.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sharon
Hi, great recipe, I oven roasted the frozen strawberries (and added another half cup berries) with balsamic (2 teaspoons) before putting in cheesecake for fifteen minutes and also used the balsamic as the strawberry essence. Waited till the strawberries were cold before adding. This camaralised the berries It’s was really good.
Veena Azmanov
Ah That sounds delicious, Sharon. I love the combination of balsamic and strawberries. Thanks for coming back to write this feedback.
Emily Martin
What temperature do you cook the cheesecake at?
Veena Azmanov
Its 150 C/ 300 F thanks
Giselle Rochford
I’ve never been a huge fan of cheesecake but that strawberry sauce looks and sounds amazing! Need to give it a try with ice cream ?
Veena Azmanov
Ha.. yes that sauce is delish.. you must try.
Kelly @ trial and eater
Oh you’re killing me with this cheesecake. That sauce… I love strawberries and this is the perfect season for it.
Veena Azmanov
Thanks Kelly. Yes we had a good strawberry season and now it’s kinda at the end already..
Natalie
I LOVE this healthier version of my favorite dessert. Making cheesecake with Ricotta cheese is such a great idea. The cake looks absolutely fabulous Veena. And that sauce… oh my… I can’t stop staring at the photos and drooling.
Veena Azmanov
Thank you so much Natalie. I know that sauce looks yum. Doesn’t it..
soniya Saluja
Me and my family are big cheesecake fan, saving this recipe !! Gonna try it soon 😀
Lovely clicks too !!
Veena Azmanov
Thanks Soniya. Happy to hear you say that.I hope you enjoy it.
Amy
What a beautiful looking cheesecake! I have to admit that the crust is usually my favorite part, lol. But the flavor of this dessert makes me think I wouldn’t be missing it at all! And that strawberry sauce – yum!
Veena Azmanov
I know what you mean Amy. My husband loves the crust too. I’m not usually big on the crust so this works a treat for me.
Molly Kumar
Oh the strawberry ricotta cheesecake looks just so perfect for the season. I love the addition of strawberry sauce and I can see myself munching on this beauty during teatime 🙂
Veena Azmanov
I know.. we are almost running out of the season soon. I froze some for later but we can never have enough of strawberries in our home.. Thanks Molly.
Sandhya Ramakrishnan
The cheese cake simply looks awesome and I should not be seeing this at midnight. I am going to be dreaming about these. I have never made cheesecake before and have a fear to make them. I should try some recipe soon to break the inhibition.
Veena Azmanov
Ha Sandhya.. would be a nice strawberry dream.. Cheesecakes are super easy. I have a few recipe on here for you to reference. Thanks
valmg @ From Val's Kitchen
I need that in my belly! It looks so good! I love cheesecake and strawberries with it is one of my favorite combinations.
Veena Azmanov
I know what you mean Val. I’m a big fan of cheesecakes and I love strawberries
ManilaSpoon
This Strawberry Ricotta cheesecake screams spring deliciousness! I especially love that it’s crust-free which means lower-carb and certainly suitable for our diet! A must-try!
Veena Azmanov
Me too – The no crust does save some time. Thanks !
Swathi
Love this crust free ricotta cheesecake. I never used ricotta in cheesecake need to try. I like the you served with simple strawberry sauce. My daughter will love it, she is strawberry fan .
Veena Azmanov
Thanks Swathi. Yeah usually we use heave Mascarpone or Philly but with this it’s 5% so not too heavy. The Strawberry sauce is my daughters fav!
Marisa Franca @ All Our Way
Ooooh! I could dive right into that dense delicious looking cake. Now I don’t eat a lot of desserts, I save them for special occasions. This dessert I would make a special occasion just to have it. I love the colors.
Veena Azmanov
Thanks Marisa. I know what you mean – this needs no special occasion
Amy Katz from Veggies Save The Day
You had me at strawberry sauce! Looks so delicious. My boyfriend would love this!
Veena Azmanov
I know – love strawberries too! I hope you make it for him Amy.
Traditionallymodernfood
Did u say cheesecake I am in? Never thought about serving cake in strawberry sauce. My hubby loves strawberry I m sure he will enjoy this one
Veena Azmanov
I know. Me too. We love cheesecake.
Gloria @ Homemade & Yummy
Well I love cheesecake, ricotta cheese and strawberries. Sounds like a winning combination to me. I have never tried a “crustless” version, but sounds totally delicious.
Veena Azmanov
Thank you Gloria. You will love it.
Uma Srinivas
I like the idea of eating cake with strawberry sauce. I like to bake simple, easy and effortless cake 🙂 Looks beautiful.
Veena Azmanov
Thanks Uma. Yes this is definitely a simplified version of a cheesecake.
Marlynn | UrbanBlissLife
This looks like such a beautiful, delicious spring dessert! I’d love to serve this at a moms’ brunch one day!
Veena Azmanov
Aww that would be definitely a treat for her. My mom loved cheesecakes too! I’m a big fan myself.
Adriana Lopez Martn
That sauce addition is perfect adding great flavor I wish I had a slice now. Love also the detailed explanation on how to make it.
Veena Azmanov
Thanks Adriana – My little monkey is addicted to that sauce. She a big strawberry lover. She eats it by the spoon.
Kylee from Kylee Cooks
Wow, this looks amazing. I have all the ingredients for this, looks like I have dessert covered this weekend!!
Veena Azmanov
Yeey.! I hope you enjoy it Kylee. Let me know what you think. Thanks
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I think I would really love a crustless cheesecake. I used to make them frequently because everyone requested. This sounds yummy and since a lighter version you would not have to feel guilty about 🙂
Veena Azmanov
Exactly Stephanie – Sometimes you need to enjoy cheesecake guilt free.