Low-Cal Ricotta Cheesecake
Submitted by alexthecat
Light ricotta cheesecake swaps cream cheese for ricotta and buttermilk, finished with fresh orange zest. The crust is graham crackers spiced with ground ginger. Italian-leaning, lighter version.
YIELD
16 servingsPREP
15 minCOOK
70 minREADY
85 minLight ricotta cheesecake borrows from the Italian tradition rather than the New York one. Ricotta has half the fat and a fraction of the heaviness of cream cheese, but it brings a soft, almost cloud-like texture and a clean dairy flavor that pairs beautifully with citrus. Buttermilk in the filling adds tang and keeps the texture creamy without the calorie load of sour cream.
The ginger-spiced graham cracker crust is the unsung hero. Most cheesecakes settle for a plain graham base, but a teaspoon and a half of ground ginger turns the crust into something distinct, with that warm spice running quietly under each bite. Fresh orange zest and juice in the filling brighten the ricotta without overpowering it.
The pan of water on the bottom of the oven is the move that prevents cracking. The steam keeps the surface from drying out and tearing as the cheesecake sets.
Pro Tips
- Drain the ricotta in a fine-mesh sieve for 30 minutes if it looks watery. Wet ricotta makes a soupy filling.
- Don’t overprocess the filling. Long blending whips air in, which then collapses as the cake bakes and creates cracks.
- Cool slowly. Open the oven door for the last 15 minutes, then leave the cake at room temperature for an hour. Sudden temperature shifts crack the surface.
- Chill at least 4 hours before slicing. The texture firms up dramatically as it cools.
Variations
- Swap orange for lemon zest and juice for a brighter, sharper citrus version.
- Top with macerated strawberries or fresh berries instead of icing.
- Add a tablespoon of Amaretto to the filling for a classic Italian almond note.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Grease a 9-inch springform pan or spray with nonstick spray.
To make the crust, place the graham crackers, butter, brown sugar, and ginger in the bowl of a food processor and process until well combined.
Press into the bottom of the springform pan.
Place the pan in the oven and bake 5 to 8 minutes.
Remove from the oven and set aside to cool.
To make the filling, place the ricotta, eggs, egg white, buttermilk, sugar, vanilla, orange peel, and juice in the bowl of a food processor or electric mixer and process or mix until smooth.
Pour the mixture into the cooled crust, put on a baking sheet, place in the oven, and place a pan of water in the bottom of the oven.
Bake 45 to 60 minutes, or until set.
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