Lower-Fat Cheesecake

This cheesecake swaps out the usual cream cheese for part-skim ricotta, cutting the fat dramatically while keeping a creamy, satisfying texture. No crust, no cream cheese, no sour cream. Just ricotta, eggs, sugar, and a few pantry staples.

The baking powder is the unexpected ingredient here. It gives the cheesecake a lighter, almost soufflé-like lift that you don’t get from dense, traditional New York-style versions. Cornstarch stabilizes the structure so it holds together without being heavy.

Lemon zest brightens the ricotta’s mild flavor and keeps it from tasting flat. That little bit of citrus oil makes the whole cake taste more vibrant without adding a strong lemon flavor.

Beat the ricotta until genuinely smooth before baking. Ricotta has a grainy texture naturally, and beating it out ensures a silky finished cheesecake instead of one with a cottage cheese-like feel.

Pro Tips

• Use part-skim ricotta, not fat-free. Fat-free ricotta is too dry and produces a chalky, crumbly cake.
• Don’t open the oven door during baking. Temperature drops cause the center to sink.
• The cake is done when the top is firm and doesn’t jiggle when you gently shake the pan.
• Refrigerate for at least 2 hours (overnight is better) before slicing. Cold cheesecake cuts cleanly and the flavor improves.

Variations

• Top with a mixed berry compote instead of plain strawberries for a more finished look.
• Add a tablespoon of amaretto or orange liqueur to the batter for a boozy twist.
• Fold in mini chocolate chips before baking for a cannoli-inspired flavor.