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Crustless Strawberry Ricotta Cheesecake

Published -Apr 20, 2017 Update -May 27, 2020 Veena AzmanovWords - 2029 words. About 11 minutes to read this article. This post may contain affiliate links to Amazon and other sides. This blog generates income via ads.

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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.

Strawberry, Cheesecake, Crustless, Ricotta, #homemade, #healthy #sauce — Homemade Cheesecake with Ricotta and Strawberries without crust

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.

This creamy, sweet and crustless strawberry ricotta cheesecake is simple, easy and effortless. The batter gets mixed is barely five minutes weather you use fresh or frozen strawberries. A much healthier version of the classic cheesecake so you don't have to wait for a special occasions to make this. — Homemade Cheesecake with Ricotta and Strawberries without crust

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.

Cheesecake Recepe, homeamde, Graham crackers, cheesecake crust.

Homemade Cheesecake Crust Recipe from Scratch

The crust is the best part of cheesecakes. These three simple, easy and effortless recipes for homemade cheesecake crust from scratch recipe including graham cracker crust from scratch will be the best crust you can make for your next cheesecake.

Ingredients and substitutes (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.

Strawberry Ricotta Cheesecake — Homemade Cheesecake with Ricotta and Strawberries without crust

Useful Tips and Tools

I like to use my food processor to crush the crackers so I can save time. And yet, you can certainly do it by hand. It's also a lot less messy in the processor.
Cheesecakes are best made in springform pans, so you can take them off easily.
Also, I like to use my kitchen scale when baking (read how to measure ingredients correctly here).
Some of the ingredients will also need measuring cups and spoons.
Always keep your cheesecakes on a baking tray for easy clean up in case of spills and overflows.
Most baked cheesecakes are baked in water baths. Therefore, you will need aluminum foil to wrap the bottom of the springform pan or muffin pans.
In addition, if you make a baked cheesecake, you will need a baking dish to place the springform in so you can pour water on the outside.

How to Make a Strawberry Ricotta Cheesecake (Save/Pin)

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.

Crustless Strawberry Ricotta Cheesecake Progress Pictures-4

Crustless Strawberry Ricotta Cheesecake Progress Pictures-2

Crustless Strawberry Ricotta Cheesecake Progress Pictures

Crustless Strawberry Ricotta Cheesecake Progress Pictures 2

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

Can I bake this strawberry ricotta 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.

What is the best temperature for baking this strawberry ricotta cheesecake?

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.

Do you have to use a water bath for this strawberry ricotta cheesecakes?

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.

Can I use full-fat cream cheese in this bakes strawberry ricotta cheesecake?

Absolutely. You can easily replace full- fat cream cheese for the ricotta.

How long is strawberry ricotta 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.

How far ahead can I make this strawberry ricotta Cheesecake?

This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.

How do I know if my baked strawberry 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.

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