Easy Crustless Honey Ricotta Cheesecake

A slice of crustless cheesecake topped with berries and honey on a small dessert plate.

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Easy Crustless Honey Ricotta Cheesecake

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!

Prep Time10

Cook Time55

Cooling Time5

Total Time6 5

Course: Dessert

Cuisine: International

Servings: slices

Calories: 323kcal

Author: Daniela Apostol

Ingredients

500 g ricotta (17.6 oz)
300 g full-fat cream cheese (10 oz)
125 g honey (4 oz)
1 lemon
4 medium eggs

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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