Small-Batch Soft Ricotta Cheesecake Recipe
If you enjoy gentle, creamy desserts that are easy to prepare, this soft ricotta cheesecake is a wonderful choice. Made in a small batch, it’s just right for one or two servings and avoids heavy textures.
Making desserts for one or two people can be tricky since many recipes yield large portions. This small-batch cheesecake is sized perfectly, so you won’t face leftovers you don’t want.
The recipe’s soft texture is gentle on chewing and easy to digest, and the ingredients are everyday staples with clear, simple steps for a fuss-free dessert.
Ingredients You’ll Need
- 1 cup (250g) ricotta cheese, well drained
- 2 tablespoons cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest, freshly grated
- 1 tablespoon all-purpose flour
- Butter or oil for greasing the pan
- Optional: a small handful of fresh berries for topping
You can serve this soft ricotta cheesecake plain or with fresh berries or a light fruit compote for extra flavor.
Step-by-Step Recipe
- Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch (10 cm) round baking dish or ramekin.
- In a medium bowl, combine the ricotta cheese and softened cream cheese and stir gently until smooth and free of lumps.
- Add the sugar, egg, vanilla extract, and lemon zest, mixing until just combined without overbeating.
- Sprinkle in the flour and gently fold it into the cheese mixture until the batter is smooth and slightly thick.
- Pour the batter into the prepared dish and smooth the top with a spoon.
- Bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from the oven and let cool on a wire rack, then chill in the refrigerator for at least 1 hour for the best texture.
- Serve chilled, topped with fresh berries or a small dollop of Greek yogurt if desired.
Tips and Easy Variations
Texture & Baking
- Use full-fat ricotta and cream cheese for a creamier, softer texture.
- Don’t overbake; a slight jiggle in the center means it’s perfectly set.
- Let it chill for at least an hour to firm up for easy slicing and serving.
Sweeteners & Flavor
- Substitute half the sugar with maple syrup or honey for a natural sweetness.
- Add a pinch of ground cinnamon or nutmeg for a warm spice note.
- Reduce sugar to taste if you prefer a less sweet dessert.
Serving Ideas
- Top with a small handful of fresh berries or a light fruit compote.
- Add a dollop of Greek yogurt for extra creaminess without heaviness.
- Serve chilled or bring to room temperature briefly before eating.
Gentle eating tips
- The soft and smooth texture makes this dessert gentle and easy to chew.
- Using full-fat dairy helps keep it creamy while remaining lighter than heavy cakes.
- You can reduce sugar or try natural sweeteners; consult your doctor for dietary changes.
Storage and Leftovers
Fridge
Store leftovers covered in the refrigerator for up to 2 days. Keep chilled for best texture and freshness.
Freezer
Freezing is not recommended for this soft cheesecake, as it may negatively affect the texture.
Reheating
Serve chilled or bring to room temperature briefly before eating; avoid reheating as it can change the texture.
Conclusion
This small-batch soft ricotta cheesecake is a delightful way to enjoy a creamy, gentle dessert without any hassle. It’s perfect for easy, comforting cooking for one or two people.
Try the simple variations and toppings suggested to make it your own — it’s likely to become a favorite for quiet evenings and gentle eating routines.
FAQ
Can I use low-fat ricotta?▶
Yes, you can use low-fat ricotta, but the cheesecake will be less rich and may be slightly less creamy than with full-fat ricotta and cream cheese.
Can I bake this in a larger pan?▶
You can bake it in a larger pan, but you will need to reduce the batter depth and adjust baking time accordingly so it doesn’t dry out; watch for the same slight jiggle in the center.
