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Kate Downham

Simple Crustless Cheesecake

An easy and delicious recipe for baked cheesecake made from real food
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Prep Time 5 minutes
Cook Time 1 hour
Servings: 8 people
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method

Ingredients
  

  • 170 grams honey (1/2 cup)
  • 650 grams well-drained, salted ricotta (23oz)
  • 3 large eggs
  • optional zest of 1 medium lemon, or a dash of vanilla

Equipment

  • 1 Mixing bowl
  • 1 9" (23cm) pie pan

Method
 

  1. Preheat the oven to around 180ºC (350ºF). 
  2. If your honey has crystallised, gently melt it until it’s runny. 
  3. 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. 
  4. 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. 
  5. Allow to cool, and then serve on its own, or topped with jam, bottled fruits, or fresh berries.