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.
Table of Content
About this 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.
Ingredients and substitutes
- 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 powdered sugar.
Step by step instructions (pin)
Prepare pan and fruit
- Preheat the oven at 150 C / 300 F.
- Prepare a 9" Springform 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 - and 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. And, 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 un-mold from the pan and dust with powdered 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 through 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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Recipe
Crustless Strawberry Ricotta Cheesecake
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Ingredients
For the Cheesecake
- 16 oz (450 g) Ricotta cheese (1 lb) whole milk
- ½ cup (120 ml) Sour cream
- ½ cup (100 g) Sugar
- 3 Eggs large
- ¼ cup (4 tbsp) All purpose flour
- 1 tsp Vanilla extract
- ⅛ tsp Strawberry extract
- 4 oz (100 g) Strawberries
Strawberry Sauce
- 7 oz (200 g) Strawberries chopped
- 2 tbsp Sugar
- 1 tbsp Cornstarch
- 1 tsp Lemon juice
Instructions
Prepare
- 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
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.
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.
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
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.