Ricotta Cheesecake

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.

Recipe by: April

This cheesecake uses low-fat cottage cheese instead of cream cheese and so isn't as high as fat as a regular cheesecake.

Recipe by: Ariana Klepac

Ricotta is a lighter choice for making cheesecakes as shown in this recipe that has Sicilian origins with orange and cinnamon undertones.

Recipe by: Nicole

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.

Recipe by: D. Scaffidi

This cheesecake is straightforward to cook and has a distinguishing taste and texture compared to the cheese cakes made with cream cheese.

Recipe by: foodtechnologyteacher

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.

Recipe by: Lynn Lewis and Joachim Wahnschaffe

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.

Recipe by: helenearm

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.

Recipe by: mais

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.

Recipe by: Namaste Mama

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.

Recipe by: Cathie