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Simple crustless cheesecake
Simple Baked Cheesecake
Cheesecake is one of my favourite foods, but not something I used to make very often until I created this recipe. The recipe I’m sharing today is from A Year in an Off-Grid Kitchen, and could not be simpler. It features the easiest cheese to make at home – a simple whole milk ricotta. Or you can use whatever soft cheese you have around the house, as long as it is drained well and is not too salty.
I usually make this without a crust so that it comes together in minimal time, but if you prefer, you can bake this in your favourite cheesecake crust. The crustless cheesecake version is naturally gluten-free, simple, and delicious.
This recipe scales up or down well – just weigh your ricotta and then adjust the amount of eggs and honey to suit – use 1 large egg and 60g (3 tablespoons) honey for every 200g (7oz) ricotta.
Ingredients
170g (1/2 cup) honey
650g (23oz) well-drained salted ricotta
3 large eggs, whisked
(Optional) zest of 1 medium lemon, or a dash of vanilla
Method
Preheat the oven to around 180ºC (350ºF).
If your honey has crystallised, gently melt it until it’s runny.
Thoroughly mix the honey with all the remaining ingredients using a fork or whisk until evenly blended. Place in a greased 9” (23cm) pie pan or cake tin.
Bake for around an hour, until golden and set. The middle will puff up while it bakes, and then sink down once it’s removed from the oven.
Serve on its own, or topped with jam, bottled fruits, or fresh berries.
Simple Crustless Cheesecake
An easy and delicious recipe for baked cheesecake made from real food
Ingredients
Equipment
Method
- Preheat the oven to around 180ºC (350ºF).
- If your honey has crystallised, gently melt it until it’s runny.
- Thoroughly mix the honey with all the remaining ingredients using a fork or whisk until evenly blended. Place in a greased 9” (23cm) pie pan or cake tin.
- Bake for around an hour, until golden and set. The middle will puff up while it bakes, and then sink down once it's removed from the oven.
- Allow to cool, and then serve on its own, or topped with jam, bottled fruits, or fresh berries.
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About Kate Downham
Kate Downham has been growing, preserving, and cooking real food since 2007. She is the author of four books on homestead skills: A Year in an Off-Grid Kitchen, Natural Small Batch Cheesemaking, Backyard Dairy Goats, and Sourdough Without Fail.
Off-grid with her family of nine in the Tasmanian forest, Kate milks her own goats, makes all their cheese, mills all her own grain, and bakes fresh sourdough bread daily.
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