Strawberry Ricotta Cake Recipe – Easy Baked Crustless Italian Inspired Cheesecake Dessert with only 3 to 4 Ingredients – low carb, keto & sugar free friendly desserts made in one bowl – with the video tutorial.

Strawberry Ricotta Cake

This easy strawberry ricotta cake has only a few ingredients and makes a brilliant baked cheesecake type dessert that makes the most of a bounty of Spring or Summer berries you’ll find at grocery stores.

I adapted this rich ricotta recipe from my Italian inspired lemon ricotta cake, covering the top with chopped fresh berries instead of infusing the cake with lemon. (For more ricotta inspiration, here are 7 easy keto ricotta recipes.)

The perfect moisture and sweetness from juicy strawberries adds a delicious, juicy flavor pop element to the simple baked ricotta cheesecake.

Baking with whole milk ricotta cheese results in cakes that are light, moist and just subtly rich with the sweet creaminess from the nutritious ingredient.

The combination of ingredients creates a delicate cake and rich creamy cheesecake hybrid with a lighter texture that is the perfect way to celebrate strawberry season and enjoy as a tea time treat.

How To Make Strawberry Ricotta Cake

This delicious dessert is so simple to make – it comes together in just one bowl and can be easily prepped (and enjoyed) in no time. You don’t even have to fuss with separating the egg yolks from the egg whites, they are simply whisked in this version of a traditional cheesecake as whole eggs.

Start by gathering the simple ingredients for the easy recipe – creamy ricotta cheese, eggs, stevia and strawberries.

Then it’s just a matter of whipping the ricotta in a large bowl, using an electric hand mixer, until smooth and creamy. And in the eggs, one at a time, and then the stevia and whisk together until you have a smooth cake batter.

To ensure that the lovely cake is low carb, keto and sugar free friendly, just use stevia or your sweetener of choice. (You could also just use any sugar you like to sweeten the cake with, instead.)

For the strawberries, you can choose your own adventure – mixing some through the batter and then topping your cake with the rest or just saving your bounty of berries for the topping.

You can swap the strawberries for any berry you like – raspberries, blueberries, blackberries or a mixture of berries. Or, you can swap the fruit in the great recipe for figs, peaches or plums.

If you’d like to use frozen berries, just allow them to thaw for a few hours over a sieve or colander, draining away any additional liquid.

You could also flavor the cake with a little bit of vanilla extract, almond extract or strawberry extract to further enhance the berry flavor. Or, you could add in lemon zest, lemon juice or orange zest or juice to enhance the flavor.

Move the batter to a lined and greased baking tin, scatter over strawberries for a pop of color and strawberry flavor in every bite.

Bake in the oven at 180C/350F for 50 to 55 minutes or until golden and cooked through. Once cooked, remove the Italian cheesecake from the oven and allow to cool completely before removing from the tin.

This melt in your mouth great cake is best served chilled from the fridge like a classic cheesecake, enjoyed as a sweet treat for an indulgent breakfast, brunch, afternoon tea or after dinner dessert.

The Italian ricotta cheesecake, that’s the ultimate celebration of spring and summer, is the perfect treat on it’s own, or you can dust the top of the cake with a dusting of icing sugar, powdered sugar or cracker crumbs for a quick cookie crust experience and serve individual slices with an indulgent swirl of whipped cream, ice cream or my homemade strawberry chia jam.

Strawberry Ricotta Cake Recipe

• 500g/1.1lb Ricotta Cheese
• 4 Large Eggs
• 2-4 Tablespoons Stevia (Or you sweetener or sugar of choice)
• 200g Fresh Strawberries, chopped

1. Preheat the oven to 180C/350F and line a round springform tin or cake pan with well greased baking parchment paper.
2. Place the ricotta cheese into a large mixing bowl and, using an electric mixer starting on low speed then move to high speed, whisk until creamy and smooth.
3. Add the eggs, one a time, whisking until each egg is fully incorporated into the ricotta mixture before adding the next one.
4. Add the stevia, or your sweetness of choice, one tablespoon at a time until fully mixed in and the batter is smooth and creamy.
5. You can either fold some or all of the strawberries into the batter and then pour the cheesecake batter into the prepared pan and scatter all the rest of the chopped strawberries over the top of the cheesecake.
6. Place into the preheated oven for 50-55 minutes bake time or until golden and cooked through.
7. Remove the simple cake from the oven, let the cake cool to room temperature then carefully remove the cake from the tin and move it onto a serving plate.
8. Place the cake into the fridge for a few hours to fully chill and set, then enjoy. Store any leftovers in an airtight container or tupperware container and enjoy within 2-3 days.

Ricotta Cheesecake Recipe Video Tutorial

Here’s the video where you can watch the easy cake recipe being prepared, step by step. Hit play below or click here to watch on YouTube.

More Easy Strawberry Dessert Recipes

Low Carb Strawberry Milkshake

Strawberry Cheesecake Mousse

Strawberry Fool

Yield: 8

Strawberry Ricotta Cake Recipe

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Strawberry Ricotta Cake Recipe - Easy Baked Crustless Italian Inspired Cheesecake Dessert with only 3 to 4 Ingredients - low carb, keto & sugar free friendly desserts made in one bowl - with the video tutorial.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

• 500g/1.1lb Ricotta Cheese
• 4 Eggs
• 2-4 Tablespoons Stevia (Or you sweetener or sugar of choice)
• 200g Strawberries, chopped

Instructions

1. Preheat the oven to 180C/350F and line a round spingform baking tin with well greased baking paper.
2. Place the ricotta cheese into a large bowl and, using electric beaters, whisk until creamy and smooth.
3. Add the eggs, one a time, whisking until each egg is fully incorporated before adding the next one.
4. Add the stevia, or your sweetness of choice, one tablespoon at a time until fully mixed in and the batter is smooth and creamy.
5. You can either fold some or all of the strawberries into the batter and then pour the batter into your baking tin and scatter all the rest of the chopped strawberries over the top.
6. Place into the preheated oven for 50 to 55 minutes or until golden and cooked through.
7. Remove from the oven, allow to cool completely then carefully remove the cake from the tin and move it onto a serving plate.
8. Place the cake into the fridge for a few hours to fully chill and set, then enjoy.

Nutrition Information:

Amount Per Serving: Calories: 101

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