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.
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5 from 20 votes

Crustless 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 make this. 
Course Dessert
Cuisine Italian
Keyword Crustless Strawberry Ricotta Cheesecake, Strawberry Ricotta Cheesecake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 3 hours 50 minutes
Servings 9 Cake
Calories 72kcal
Author Veena Azmanov

Ingredients

For the Cheesecake

  • 400 grams Whole milk Ricotta cheese
  • 100 grams Yogurt
  • 100 grams Sugar
  • 3 Eggs large
  • 1/4 cup All purpose flour
  • 1 tsp Vanilla extract
  • 1/8 tsp Strawberry extract
  • 1 cup Strawberries

Strawberry Sauce 

  • 1 cup Strawberries chopped
  • 2 tbsp Sugar
  • 1 tbsp Cornstarch
  • 1 tsp Lemon juice

Instructions

Baking Pans

  • Preheat the oven to 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

Prepare strawberries

  • clean hull and chop strawberries into small bite size pieces
  • Set aside

Prepare filling

  • Cream ricotta and sour cream with a whisk until smooth
  • Add sugar and combine well.
  • Add eggs one at a time
  • Vanilla and strawberry extract
  • Toss the strawberries in a few tablespoons of flour from the recipe 
  • Add remaining flour to the batter.
  • Lastly, add the strawberry - mix until just combined. Do not over mix the strawberries as they can sink to the bottom of the pan.
  • Pour batter into your baking tray.
  • Place cake pan on a baking tray on the center rack - pour 2 cups hot water on the 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.¬†

Nutrition

Serving: 56g | Calories: 72kcal | Carbohydrates: 6.3g | Protein: 4g | Fat: 3.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 38mg | Sodium: 22mg | Potassium: 0mg | Fiber: 0.6g | Sugar: 2.4g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%