Crustless ricotta cheesecake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 267.3
  • Total Fat: 11.4 g
  • Cholesterol: 114.3 mg
  • Sodium: 228.7 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 11.2 g

View full nutritional breakdown of Crustless ricotta cheesecake calories by ingredient
Report Inappropriate Recipe

Submitted by:


This recipe was taken from
950 with slight modifications.
This recipe was taken from
950 with slight modifications.

Number of Servings: 8


    1 15-oz container ricotta cheese (part skim)
    .5 cup light sour cream
    4 oz. neufchatel cheese
    3 large eggs
    1 tsp vanilla
    1 tsp Grand Marnier (or 1 tsp orange zest)
    .75 cup white sugar
    .5 cup white flour, sifted
    .25 tsp salt
    cooking spray


Preheat oven to 325.

In a food processor or with a hand mixer, blend the ricotta until creamy. Then add the sour cream, neufchatel cheese, eggs, vanilla, Grand Marnier (or orange zest), sugar, salt, and flour. Blend until fully incorporated.

Take your 9 inch spring-form pan and spray it with cooking spray. Pour mixture within. Bake for 50-55 minutes or until the middle of the cake has set.

Remove from the oven and let cool, and then cover with saran wrap and chill in the refrigerator for at least 3 hours before serving.

Serves 8.

The original recipe includes the directions for a raspberry glaze, but I have not made that and the nutritional information above is for the cake only.

Number of Servings: 8

Recipe submitted by SparkPeople user URANIUM.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.