Red Velvet Cheesecake with Ricotta

A combination of cream cheese and ricotta makes this crustless red velvet cheesecake lighter and fluffier than a traditional cheesecake.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 565 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 4 large eggs
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1 (16 ounce) container sour cream
• 1 tablespoon white vinegar
• 2 (8 ounce) packages cream cheese, at room temperature
• 16 ounces ricotta cheese, at room temperature
• 1 teaspoon red food coloring, or desired amount
• 1.5 cups white sugar
• 0.5 cup unsalted butter, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 475 degrees F (245 degrees C). Grease a 9-inch springform pan.

Step 2

Combine cream cheese, ricotta cheese, and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in butter until well combined. Mix in cornstarch, flour, cocoa powder, vinegar, and vanilla until well combined. Add sour cream, eggs, and red food coloring; mix until well combined. Pour batter into the prepared pan.

Step 3

Bake in the preheated oven for 10 minutes. Reduce heat to 200 degrees F (95 degrees C) and bake for 1 more hour. Turn the oven off and let cake sit inside until completely firm, about 3 hours.

Step 4

Remove from the oven and set on counter until completely cool. Then refrigerate 8 hours to overnight for best taste and texture.