Light as a Cloud Ricotta Cheesecake

Light as a Cloud Ricotta Cheesecake

A few pointers: 1) Separate the eggs in advance.It's easier when they're cold but it's best to use them at room temperature.2) You can use the same mixing bowl for the egg whites and then the cheese mixture by transferring the beaten egg whites to another holding bowl.3) If you can't get the crumbs to coat the bottom of the pan evenly,sprinkle a little extra on the bare spots.-Jenny Jones

Prep Time:25 minutes

Cook Time:1小时

Total Time:1 hour,25 minutes


Light as a Cloud Ricotta Cheesecake


  • 1/4 cup graham cracker crumbs

  • 4 egg whites

  • 2 pounds ricotta cheese (I use part-skim ricotta,which has less fat)
  • 4 egg yolks
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla

  • 1/2 cup all-purpose flour
  • zest of one large or two small lemons
  • zest of one orange


  1. Preheat oven to 325° F.
  2. Generously grease bottom & sides of a 9-inch springform pan with butter.
  3. Add crumbs & tilt the pan to coat the bottom & sides.Leave loose crumbs on the bottom.
  4. Beat egg whites until stiff peaks form and set aside.
  5. Drain cheese in a fine mesh strainer to eliminate water.Place in a food processor and process for 2 minutes until smooth.
  6. Transfer cheese to a mixing bowl.Beating on medium-high speed,add eggs one at a time.Slowly add sugar and vanilla.This process takes about 5 minutes.
  7. Reduce mixer speed to low & stir in flour and zests.
  8. Using a spatula,gently fold in egg whites.
  9. Pour into pan,smooth the top and bake for one hour or until a knife inserted in the middle comes out clean.
  10. Cool completely in the pan (2 hrs.) on a wire rack.Refrigerate before serving.

Notes:For more on this recipe in my blogclick here.

25 Comments on"Light as a Cloud Ricotta Cheesecake""

  1. Cindy

    I can't wait to try this!Your 徳赢真人娱乐recipes look so easy.Ty

  2. Debbie

    Just tried making it.Waiting for it to cook.wondering how many calories and sugar count

  3. Anita L

    I love this recipe,my holistic chiropractor also loved it,asked for the recipe

  4. colleen

    HI all your 徳赢真人娱乐recipes do you have a recipe for cranberry jello salad

  5. Heather

    Putting a sheet pan on top of the cheesecake pan like a lid can also help with cracks.

  6. Terry

    I don,t弹簧形式锅,can I use an 8"round cake pan,if not I will buy one at Home Goods,my go to place in the Northeast,would love to make it,Hubs loves the lemon brownies,keep them on the counter 1 day then refrigerate them,as you suggested,do not want them to mold,too good to have that happen,tx for 徳赢真人娱乐recipes

  7. Lauren D Harvey

    Hi Jenny,,

    Can I make this recipe with no sugar?I am trying to make this cheesecake that my boyfriend and I had in France… it was beautiful – a farm cheese & ricotta cheesecake with no sugar except for in the biscuit/ graham cracker crust and the blueberry compote on top.It has been impossible to find a recipe with no sugar/ sugar substitute!I am hoping to surprise him on Valentines day.

    Look forward to your input 🙂

    Thank you,,

  8. Brenda T.

    Jenny,I have a question about the cheesecake.Do you cool in the pan two hours,or remove from pan and cool?Thanks for clarifying.Thanks for all these wonderful 徳赢真人娱乐recipes!!

  9. Shirley

    This looks like a very nice cheese cake.I'm wondering if you've tried (or if anyone has) Stevia instead of sugar (either in total or part)??

  10. Patty Cirillo

    My husband is from Italy and his mother always made her ricotta cheese"pie"with anisette in place of the vanilla extract.Also,she would cook a half cup of white rice,let it cool,then add to ricotta mixture.Although she is deceased,her recipe is made annually at Easter and Christmas.I'm looking forward to making your version Jenny with the addition of our beloved anisette and rice.I have recently discovered your website and excited to try so many of your 徳赢真人娱乐recipes but having a difficult time deciding which ones first.Thank you for taking the time to do what you do.God has blessed you with a wonderful talent and now you are a blessing to others.Sincerely thanking you with a greatful heart.

  11. Jody

    Hi Jenny,I made this wonderful cheesecake but it cracked on the top for me.What did I do wrong?Was it overbaked??

    • Jenny

      It's not unusual for cheesecakes to crack but there are a few reasons: baked too long,the pan not greased enough,cooling it too fast,etc.You can find lots of tips online on avoiding the cracks if they bother you,like using a water bath,but when my cheesecake cracks,it doesn't bother me – it still tastes the same.

  12. J R

    On your Ricotta Cheesecake,can you substitute almond extract instead of vanilla,or will that change the taste?I am Italian,and my family love ricotta,and this is such a healthier version of regular cheese cakes.
    Thank you

    • Jenny

      It will definitely change the taste and it's not a spice that I would use with this recipe but I see there are other 徳赢真人娱乐recipes that use almond extract with cheesecake.

      • Domenick Marinaro

        In response to the Almond extract..Using Amaretto is the better alternative since it does have a hint of Almond.It is used in many italian pastries and cakes.

  13. Fauzia

    Hallo Jenny,,

    Can you help me out please?How much is 2 pound part?Do you mean 2 pound of ricotta?Sorry,i live in Holland and would like very much to make this cake.

    • Jenny

      I see the confusion.It's two pounds of ricotta cheese.The one I use is called"part-skim"ricotta because it's lower in fat.

      • Fauzia

        aha!🙂 thank you for going in my kitchen now!! your recepies!!

  14. BarbA

    Just got this in the oven and can't wait to share with my loved ones tomorrow.Thanks Jenny and have a great Holiday.

  15. Aasha

    Can I use cream cheese instead of Ricota Cheese????
    Is it must to make cheesecakes in springform pans???

    • Jenny

      I have never used cream cheese but it's heavier than ricotta so it's probably better to look for a regular cheesecake recipe since they mostly use cream cheese.没有脱底模,it would be almost impossible to remove a cheesecake from a regular pan.

  16. Judit Armstead

    I make this cheesecake every month.My family,friends are just love it.Easy,quick to make.
    The cake is light as a cloud.
    Thank you Jenny a lot!!


  17. Solmarie Rodriguez

    My co-worker made this cheesecake and gave me a piece today.It was AMAZING!So light,and tasty.Can't wait to try making it myself.🙂

  18. Paola Mirella Wright

    Great!and ricotta is available in many types here in …BUT I still prefer to see this in video!!!

    Thanks anyway,,

    Paola Mirella in Rovigo,Italy

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