Ricotta Cheesecake by Chef Bret Bannon


This ricotta cheesecake recipe is inspired by a Martha Stewart recipe.  What is enjoyable about this recipe is that it is not your typical cheesecake–it’s a breeze to make,  not cloyingly sweet nor does it require the making of a crust.  Best of all if you are going to make a batch of ricotta or have already done so recently, this is a great recipe to use what you have left in the fridge.  Serve with a few orange supremes or gild the lily and add a dollop of freshly whipped cream.

You will need one round, 9-inch cake or springform pan for this recipe.



  1. Preheat oven to 375°F. Generously butter and sugar a 9 inch spring-form pan that is 3-inches deep.
  2. In a large bowl, using a sturdy wooden spoon, beat the ricotta until smooth. Then mix in the egg yolks, flour, 6 tablespoons of sugar, the zest, and salt.
  3. Using the whisk attachment of a stand mixer, whisk egg whites on low speed until foamy.
  4. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form. This should take 3 to 4 minutes.
  5. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
  6. Pour batter into prepared pan, and bake until center is firm and top is deep golden brown, about 1 hour. Note that the cake rises above the pan while it cooks so don’t have the oven rack too close to the top of the pan.
  7. Remove from oven and let cool on a wire rack for 10 minutes.  Run a knife around edge of cake; release sides to remove from pan, and let cool completely and serve.

Recipe used by permission of Bret’s Table.