Crustless Honey Ricotta Cheesecake, a beautifully light and creamy dessert made with only 5 simple ingredients. With no biscuit base to prepare, it's an incredibly easy sweet treat that has no refined sugar added, its sweetness coming entirely from honey. Perfect for entertaining or a special family dessert, this baked cheesecake is so lush!
A have quite a few no-bake cheesecake recipes on this blog, but this honey and ricotta cheesecake is my very first baked cheesecake and I must say, l absolutely love it! Plus, it's crustless, which means one less thing to prep, but same delicious dessert!
Being crustless also makes it a lot lighter and silkier, and utterly delicious! And, there is absolutely zero refined sugar added, just good-quality honey which adds a wonderfully delicate aroma and enough sweetness to be enjoyed even by those with quite a sweet tooth!
It's quite similar in texture with my baked ricotta, which is a fantastic spread for every occasion. But while the spread is meant to combine sweet and savoury, this cheesecake is a luscious dessert that will impress everyone.
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Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- ricotta - it's the star of the show, it adds a lovely texture and a subtle flavour
- cream cheese - adds a good structure to the cheesecake and a silky touch
- honey - use a good quality honey that has a lovely aroma, it will make all the different
- lemon - I used both zest and juice to balance out the sweetness of the honey
- eggs - unlike no-bake cheesecakes that don't require eggs, this baked cheesecake relies on eggs as a binding agent to provide the right structure
Step-by-step photos and instructions
- preheat the oven to 160 degrees Celsius (320 Fahrenheit)
- add a tray with boiled water at the bottom of the oven to create steam which will help with the texture and prevent cracking
- in a large mixing bowl, add the cream cheese and ricotta and use a hand mixer to beat them together
- add the honey, lemon zest and juice and mix again briefly
- crack the eggs in one by one, mixing lightly after every addition
- line a 20 cm (8 inch) springform tin with non-stick paper, and transfer the mixture over
- bake for 50-55 minutes until the edges are set, but the centre will has a slight wobble
- turn off the oven, but leave the door slightly ajar and let the cheesecake cool inside for 1 hour
- remove the cake from the oven and allow it to cool down completely
- refrigerate for at least 4 hours
- serve with extra honey and berries or figs
Expert tips
One of the biggest concerns when baking a cheesecake is preventing cracks from forming on the surface. There is a number of reasons why that might happen, and good solutions to prevent them.
Adding a tray with boiled water at the bottom of the oven helps create a nice steam and good moisture, helping the cheesecake bake evenly and reducing the chances of the top drying out and cracking.
Also, avoid overbeating once you add the eggs, as that might add too much air into the mixture. Do not overbake the cheesecake, as that is another reason why it might crack.
Favourite no-bake cheesecakes
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Easy Crustless Honey Ricotta Cheesecake
Ingredients
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Instructions
- Preheat the oven to 160 degrees Celsius (320 Fahrenheit).
- Place a tray with boiled water at the bottom of the oven.
- Add the ricotta and cheesecake to a large mixing bowl, and use a hand mixer to beat them until creamy.
- Crack the eggs in one by one, mixing briefly after every addition.
- Add the honey, lemon zest and juice, and mix again briefly.
- Line a 20 cm (8 inches) round springform tin with non-stick paper, making sure you cover the walls of the tin too.
- Transfer the cheesecake mixture and smooth out the top.
- Bake for 50-55 minutes until the edges are set, but the middle still has a slight wobble.
- Turn the oven off, and keep the oven door slightly ajar, leaving the cheesecake to cool down in there for 1 hour.
- Remove the tin from the oven and allow it to cool down completely.
- Refrigerate for at least 4 hours before slicing.
- Serve with extra honey, berries or figs.
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