This crustless strawberry ricotta cheesecake features a delicate creamy cheesecake filling and a fresh strawberry topping. This cheesecake has a rich, sweet, and creamy texture but it is a very simple and easy recipe to make.
Table of Content
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.
Why make this cheesecake
- This is a perfect summer dessert. The ricotta cheese makes this cheesecake creamy and very flavorful.
- 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 most cheesecakes. You can use an electric mixer or hand mixer but this batter works with just a bowl and a whisk too.
- Like most cheesecakes, 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.
Ingredients and substitutes
- Strawberries - I am using fresh strawberries today because strawberries are in season but you can also use frozen strawberries for this recipe.
- Ricotta -Use whole milk ricotta that 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 flavor of lemons.
- Optional ingredients
- Orange zest - orange and strawberry make a lovely combination. Add ½ teaspoon orange instead 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 am using an 8-inch springform pan because I like a little height in my cheesecakes.
Pro tip - the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
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.
Pro tip - the cream cheese must be at room temperature otherwise the batter will be lumpy. If necessary place a warm bowl on top of the cream cheese to help thaw faster. - 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.
Pro tip - we want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix. - Next, by vanilla and strawberry extract followed by half the flour. Combine well but do not over mix.
Pro tip - overmixing a cheesecake will cause it to crack on top. - Toss the chopped strawberries in the remaining flour and add it to the cheesecake batter. Fold them in with a rubber spatula.
Pro tip - folding will prevent the strawberries from being crushed and help distribute them evenly in the batter. - 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.
Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out. - 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.
Pro tip - as the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake. - 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. - 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.
Can I bake this with a crust?
- Yes! Crush 8 oz graham cracker/biscuits in a food processor. Add 2 tbsps of sugar and the 4 oz melted butter and stir to combine.
Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them - Pour the graham crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
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 can be topped with an endless list of toppings from whipped cream to fruit fillings, caramel sauce, butterscotch sauce, chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, 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 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.
- 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.
More cheesecake recipes
- Classic Cheesecake Recipe - Baked
- Baked blueberry cheesecake
- Baked strawberry cheesecake, or Strawberry Jello Cheesecake
- Classic baked mango cheesecake, or No-Bake Mango Cheesecake
- Baked cheery Cheesecake,
- Baked Chocolate Cheesecake or Baked chocolate cherry cheesecake,
- 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
Frequently asked questions
How long is cheesecake good for?
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.
Can this crustless cheesecake be frozen?
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.
Can I bake this cheesecake without a spring foam 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 the cheesecake 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 ensure that the batter never gets overheated keeping that custard-like batter 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 overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.
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.
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Printable Recipe
Crustless Strawberry Ricotta Cheesecake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 220kcal
Adjust Servings Here: 9 servings
Description
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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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 tablespoon Lemon juice
- ¼ cup (4 tablespoon) All purpose flour
- 1 teaspoon Vanilla extract
- ⅙ teaspoon 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 tablespoon Sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Lemon juice
- 2 tbsp Water
Instructions
- 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. Pro tip - the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
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. Pro tip - the cream cheese must be at room temperature otherwise the batter will be lumpy. If necessary place a warm bowl on top of the cream cheese to help thaw faster.
- 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. Pro tip - we want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix.
- Next, by vanilla and strawberry extract followed by half the flour. Combine well but do not over mix. Pro tip - overmixing a cheesecake will cause it to crack on top.
- Toss the chopped strawberries in the remaining flour and add it to the cheesecake batter. Fold them in with a rubber spatula. Pro tip - folding will prevent the strawberries from being crushed and help distribute them evenly in the batter.
- 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. Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
- 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. Pro tip - as the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
- 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.
- 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.
Recipe Notes & Tips
- 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.
Ricotta cheesecake with a crust
- Crush 8 oz graham cracker/biscuits in a food processor. Add 2 tablespoon sugar and the 4 oz melted butter and stir to combine.
Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them - Pour the graham crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
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.
Nutrition Information
Calories: 220- kcalCarbohydrates: 22- gProtein: 9- gFat: 11- gSaturated Fat: 6- gCholesterol: 89- mgSodium: 77- mgPotassium: 143- mgFiber: 1- gSugar: 16- gVitamin A: 395- IUVitamin C: 19.1- mgCalcium: 141- mgIron: 0.8- mg
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.