Go Back

Healthy Italian Ricotta Cheesecake (Light & Creamy) - A Better-For-You Classic

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings

Ingredients
  

  • 2 cups (500 g) whole-milk ricotta, well drained
  • 8 oz (225 g) reduced-fat cream cheese, softened
  • 1/2 cup (100 g) granulated sugar or coconut sugar
  • 2 tbsp honey or maple syrup (optional, for a touch more sweetness)
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp finely grated lemon zest
  • 1/2 tsp finely grated orange zest (optional but lovely)
  • 1/4 tsp almond extract (optional)
  • 1/4 cup (60 ml) plain Greek yogurt or light sour cream
  • 2 tbsp cornstarch or fine semolina (for structure)
  • Pinch of fine sea salt
  • 1 cup (100 g) almond flour
  • 2 tbsp coconut oil or melted butter
  • 1 tbsp sugar
  • Pinch of salt

Instructions
 

  • Prep the pan: Heat oven to 325°F (165°C). Line the bottom of an 8- or 9-inch springform pan with parchment and lightly grease the sides.
  • Make the optional crust: Mix almond flour, coconut oil, sugar, and salt. Press into the pan in a thin, even layer. Bake 8–10 minutes until just set. Cool slightly.
  • Drain the ricotta: If your ricotta looks wet, place it in a fine sieve or cheesecloth for 15–30 minutes. Excess moisture can cause a watery texture.
  • Blend the base: In a large bowl, whisk cream cheese and sugar until smooth. Add ricotta and whisk until creamy with minimal lumps.
  • Add flavor and structure: Whisk in honey, eggs (one at a time), vanilla, zests, almond extract, yogurt, cornstarch, and salt. Mix just until combined. Do not overbeat.
  • Prepare for baking: Tap the bowl on the counter to release air bubbles. Pour batter into the pan and smooth the top.
  • Bake gently: Place the pan on the middle rack. Bake 45–55 minutes, until edges are set and the center still has a slight wobble. Don’t wait for a firm center.
  • Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit 30 minutes. Then remove and cool to room temp.
  • Chill: Cover and refrigerate at least 4 hours, preferably overnight, for the best texture.
  • Serve: Run a thin knife around the edge, release the springform, and slice with a warm knife. Top with fresh berries, a dusting of powdered sugar, or a drizzle of honey.