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.

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. 
5 from 22 votes
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Course: Dessert
Cuisine: Italian
Keyword: cheesecake, crustless, Crustless Strawberry Ricotta Cheesecake, ricotta, Strawberry Ricotta Cheesecake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 3 hours 50 minutes
Servings: 9 servings
Calories: 220kcal
Author: Veena Azmanov
Cost: $10

Ingredients

For the Cheesecake

  • 500 grams Ricotta cheese whole milk
  • 100 grams Sour cream
  • 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

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.

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.

Nutrition

Calories: 220kcal | Carbohydrates: 22g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 77mg | Potassium: 143mg | Fiber: 1g | Sugar: 16g | Vitamin A: 395IU | Vitamin C: 19.1mg | Calcium: 141mg | Iron: 0.8mg