Ricotta is a great alternative to cream cheese when making cheesecake. Ricotta creates a healthier cake but still with a great taste.
This delightful cheesecake is creamy and not thick, with a hint of lemon and vanilla. For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.
This cheesecake uses low-fat cottage cheese instead of cream cheese and so isn't as high as fat as a regular cheesecake.
Ricotta is a lighter choice for making cheesecakes as shown in this recipe that has Sicilian origins with orange and cinnamon undertones.
This is a very simple recipe that produces a restaurant quality cheesecake. It won't be as 'grainy' as a typical ricotta cheesecake because of the addition of cream cheese and sour cream.
This cheesecake is straightforward to cook and has a distinguishing taste and texture compared to the cheese cakes made with cream cheese.
This dessert has the creamy consistency a cheesecake should have but uses ricotta cheese. Add an amaretti biscuit base without butter and vitamin C-rich strawberries and kiwi fruit for a healthy result that's big on flavour.
There are so many cheesecake recipes but this ricotta version is definitely my favourite. It is simple and easy to make on a biscuit crumb base.
A delicious baked cheesecake made with fresh or frozen berries and ricotta to keep it light. It's baked in a water bath to get its special texture.
This is an authentic version of an ancient Roman cheesecake known as a 'Savillum'. It is extremely different to the modern versions so be prepared.
This ricotta cheesecake will keep up to three days in the refrigerator. It is very light and delicious served with whipped cream or ice cream.