Strawberry Crustless Ricotta Cheesecake
This crustless strawberry ricotta cheesecake features a delicate, creamy filling and a fresh strawberry topping. It has a rich, sweet, and creamy texture, but it is also a very simple recipe to make.
Doesn’t that look like something you want to dig a fork into? And guess what? It’s a lot healthier than the cheesecakes I usually make.
Why make this cheesecake
- This is a perfect summer dessert. The ricotta cheese makes this cheesecake creamy and very flavorful.
- This is a perfect recipe to use up fresh berries in summer. Serve warm with extra berries and a dollop of whipped cream.
- The recipe needs ricotta and sour cream. The rest are simple ingredients, most of which you probably already have in your pantry.
- The process is fairly simple and similar to that of most cheesecakes.
- Like most cheesecakes, I baked this one in a water bath to keep it moist. I love to add some sauce on the side, like this one loaded with strawberries, because we still have strawberries in season here.
Ingredients and substitutes
- Strawberries—I am using fresh strawberries today because they are in season, but you can also use frozen strawberries for this recipe.
- Ricotta – Use whole milk ricotta that is is high in fat;; otherwise,, the cheesecake will be too soft and won’t hold shape.
- Sour cream – The tartness in the sour cream helps balance the richness and lighten the heavy cream cheese batter
- Sugar – A good cheesecake is not necessarily too sweet. And yet, you can add more if you like it, extra sweet.
- Lemon juice – helps cut the sweetness and brings out the flavor in the cheesecake. You can also add lemon zest to enhance the lemon flavor.
- Optional ingredients
- Orange zest—Orange and strawberry make a lovely combination. Add 1/2 tsp of orange instead of, or along with, the lemon zest for a citrus flavor.
Strawberry ricotta cheesecake
- Oven – Preheat the oven at 300°F/ 150°C/ Gas Mark 2
- Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I use an 8-inch springform pan because I like a little height in my cheesecakes.
Cheesecake batter
- In the bowl of a stand mixer with the paddle attachment, cream the ricotta cheese and sour cream until smooth. Add the sugar and combine well.
- Add the eggs, one at a time, at low speed, making sure to incorporate each well. Followed by the lemon juice. Scraping the sides of the bowl.
- Next, add the vanilla and strawberry extracts, then half the flour. Combine well, but do not overmix.
- Toss the chopped strawberries in the remaining flour and add it to the cheesecake batter. Fold them in with a rubber spatula.
- Water bath – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or large roasting pan. Pour 2 cups of boiling water into the roasting rack outside the springform pan.
- Bake for 40 to 50 minutes until set. Remove from the oven and let cool for 30 minutes on the wire rack. Then, run a knife or spatula around the edge of the cake, but do not remove it from the pan.
- Chill the cheesecake for at least 4 hours – preferably overnight. Dust with a few tablespoons of powdered sugar just before serving (optional).
Strawberry sauce
- In a medium saucepan over medium heat, add the strawberries, sugar, lemon juice, water, and cornstarch. Continue to simmer, stirring constantly until the sugar dissolves and the mixture starts to thicken.
Once the mixture coats the back of a wooden spoon, remove it from the heat and set it aside to cool. - Once the mixture coats the back of a wooden spoon, remove it from the heat and set it aside to cool.
For a smooth sauce, strain it through a fine-mesh sieve. Discard the fiber and use the strained sauce. I like to keep the fruit chunks so I do not sieve my sauce.
Can I bake this with a crust?
- Yes! Crush 8 oz graham crackers or biscuits in a food processor. Add 2 tbsps of sugar and 4 oz of melted butter, and stir to combine.
- Pour the graham crumbs into the prepared springform pan. Press the crumbs firmly to form a crust with the back of your spoon or measuring cup.
Pro tip – Pressing down firmly will ensure a good base for the cheesecake, and it won’t fall apart when you cut slices. - Bake in the oven for 10 minutes. Once baked, set aside on a wire rack to cool slightly.
How do you serve this cheesecake?
This is a basic cheesecake with strawberry filling, but it can be topped with an endless list of toppings, from whipped cream to fruit fillings, caramel sauce, butterscotch sauce, and chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, and mango cheesecake.
Tips for Success
- Temperature—Always have your ingredients at room temperature. If necessary, delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 seconds at a time. Do not melt it, as it does alter the taste. Place eggs in warm water to thaw. Room–temperature eggs mix well into the cheese batter and yield the best consistency.
- Quality—Use good-quality whole-milk ricotta cheese, as it is thicker than low-fat cream cheese, which can affect the consistency of your baked batter.
- Pans – Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath, foil the outside of the pan to prevent water from getting into the cheesecake.
- Mixing – Never overmix a cheesecake batter, as this will incorporate air and cause cracking.
- Baking—Since cream cheese batter is similar to custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
- Cooling – Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set, and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Troubleshooting
- My cheesecake is curdled. If you try to mix the batter with cold ingredients, they will not blend well and will curdle. The best way to smooth this is to warm the batter in a double boiler until smooth. Then, let it cool to room temperature before you bake.
- Why did my ricotta cheesecake crack? Overmixing a cheesecake batter usually causes cracks, as too much air is incorporated. The air makes the cheesecake rise during baking and 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 to the cheesecake and chill it until set.
- Another way would be to chill the cake well first. Use a clean hand to close the crack.
- Use a hot spatula to smooth the top as best you can.
Crustless Strawberry Ricotta Cheesecake
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 make this.
Ingredients
Cheesecake batter
- 1 lb (450 g) Ricotta cheese (1 lb) whole milk
- ½ cup (120 ml) Sour cream
- ½ cup (100 g) Sugar
- 3 large Eggs large
- 1 tbsp Lemon juice
- ¼ cup (4 tbsp) All purpose flour
- 1 tsp Vanilla extract
- ⅙ tsp Strawberry extract
- 4 oz (100 g) Strawberries wash, hull, and chop into bite-size pieces
Strawberry Sauce
- 7 oz (200 g) Strawberries wash, hull, and chop into bite-size pieces
- 2 tbsp Sugar
- 1 tbsp Cornstarch
- 1 tsp Lemon juice
- 2 tbsp Water
Method
- Oven – Preheat the oven at 300°F/ 150°C/ Gas Mark 2
- Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes.
Cheesecake batter
- In the bowl of a stand mixer with the paddle attachment, cream the ricotta cheese and sour cream until smooth. Add the sugar and combine well.1 lb Ricotta cheese , ½ cup Sour cream, ½ cup Sugar, 3 large Eggs, 1 tbsp Lemon juice, ¼ cup All purpose flour, 1 tsp Vanilla extract, ⅙ tsp Strawberry extract, 4 oz Strawberries
- Add the eggs one at a time at low speed, making sure to incorporate each well. Followed by the lemon juice. Scraping the sides of the bowl. Next, add the vanilla and strawberry extracts, then add half the flour. Combine well, but do not overmix.
- Toss the chopped strawberries in the remaining flour and add it to the cheesecake batter. Fold them in with a rubber spatula.
- Water bath – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or large roasting pan. Pour 2 cups of boiling water into the roasting rack outside the springform pan.
- Bake for 40 to 50 minutes until set. Remove from the oven and let cool for 30 minutes on the wire rack. Then, run a knife or spatula around the edge of the cake, but do not remove it from the pan.
- Chill the cheesecake for at least 4 hours – preferably overnight. Dust with a few tablespoons of powdered sugar just before serving (optional).
Strawberry sauce
- In a medium saucepan over medium heat add the strawberries, sugar, lemon juice, water, and cornstarch. Continue to simmer stirring constantly until the sugar dissolves and the mixture starts to thicken. Once the mixture coats the back of a wooden spoon remove it from heat and set it aside to cool.7 oz Strawberries, 2 tbsp Sugar, 1 tbsp Cornstarch, 1 tsp Lemon juice, 2 tbsp Water
- Once the mixture coats the back of a wooden spoon remove it from heat and set it aside to cool. For a smooth sauce strain it through a fine-mesh sieve. Discard the fiber and use the strained sauce. I like to keep the fruit chucks so I do not sieve my sauce.
Notes
- Temperature – Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
- Quality – Use good quality whole milk ricotta cheese, as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
- Pans – Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
- Mixing – Never over-mix a cheesecake batter as this will incorporate air and lead to cracking.
- Crust – bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later.
- Baking – Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
- Cooling – Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Equipment you will need
Nutrition
Tried this recipe?
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Frequently asked questions
How long is cheesecake good for?
This baked crustless cheesecake will last 3 to 5 days in the fridge. To prevent it from drying out, wrap it well in cling wrap.
Can this crustless cheesecake be frozen?
For a longer shelf life, it is better to freeze the cheesecake without the strawberry sauce. 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.
Can I bake this cheesecake without a springform pan?
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 it onto a plate and then invert it once more onto a serving plate.
Do you have to use a water bath for this cheesecake?
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 ensured that the batter never got overheated, keeping it moist, soft, and silky.
How do I know if my baked cheesecake is overcooked?
Overbaked cheesecake often has a crack. The cake will be dry and gritty when cut. The eggs were overcooked, so the cheesecake became firm and dense instead of soft and silky custard-like.
- Mini Cheesecakes – blackberry, blueberry, or raspberry.
- no-bake cheesecake, no-bake mango,
- Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
- See all cheesecake recipes
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.
Ah That sounds delicious, Sharon. I love the combination of balsamic and strawberries. Thanks for coming back to write this feedback.