We FINALLY figured out...No-Sog Ricotta Cheesecake

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: soft cheese

Greek yogurt lowers fat content while adding tang.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

graham cracker crumbs

💰Cheaper: digestive biscuits

Digestive biscuits are often more accessible.

Start by measuring out 3/4 cup of sugar.

Zest a lemon and process it with the sugar to infuse lemon flavor.

In a mixing bowl, combine 2 cups of whole fat ricotta cheese and 1 cup of mascarpone cheese. Mix until well combined.

Add 3 egg yolks, a pinch of salt, lemon juice, and a bit of marsala wine to the ricotta mixture and process until smooth.

Spray a springform pan and dust it with semolina flour to create a non-pre-baked crust.

In a separate bowl, beat 3 egg whites. Start without sugar until frothy, then gradually add sugar to stabilize the foam.

Check the egg whites for the right texture; they should be creamy and not stiff.

Fold the beaten egg whites into the ricotta mixture gently to maintain the light texture.

Pour the mixture into the prepared springform pan.

Bake in a preheated oven at 350°F for about 45 minutes.

Check for doneness by ensuring the center jiggles slightly; it should not be fully set.

Use an instant thermometer to check the internal temperature; it should be below 160°F.

Note that the cheesecake may crack slightly on top, which is normal for this recipe.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens