Ricotta Cheese Tart (Egg-less, Flour-less)

Ricotta Cheese Tart (Egg-less, Flour-less), Ricotta CheesecakeThis Egg-less, Flour-Less Ricotta Cheese Tart has a very very similar taste to Chhena Poda – a desert which is unique to Odisha, India. I was not a very fan of Chhena Poda while growing up but much later in life, I started to enjoy it. For me, Chhena Poda is a much healthier version of all types of Cheese Cakes that we make here. Chhena Poda has no glutton in it and its nothing but Chhena or Homemade Cottage Cheese.., mixed together with sugar, cardamom powder and baked until the top caramelizes into a beautiful brown color. Some prefer the top to be a little crusty.

This Ricotta Cheese Tart is no egg and flour free. Its just pure cheese mixed with sugar and baked for 50 to 60 minutes. That’s it. Such a simple and unpretentious delicacy, no?

A few months ago, I did make the Coconut Cream Cheesecake with White Chocolate Drizzle which had everything that you normally find in a rich cheesecake – eggs, flour etc. But this one is very different. It is a basic gluten-free and vegetarian dessert that you can whip up any time of the day and enjoy without any guilt.

I made my Ras Malai Cream Cake last weekend for the Valentines’s Day baking. Used a yummy Ricotta Filling as the layering. I had some leftover Ricotta Filling and I ended up making this Ricotta Cheese Tart. I served the Ricotta Cheese Tart with fresh blueberries. You can serve it with any fresh fruits of your choice or just drizzle some warm honey on top and this will make a perfectly healthy, gluten-free low-calorie dessert.

Ricotta Cheese Tart (Egg-less, Flour-less)

Ricotta Cheese Tart (Egg-less, Flour-less)INGREDIENTS:

  • 2 cups Ricotta Cheese
  • 1/2 cup sugar or as per your taste
  • 2 TBSP Semolina (optional – You don’t have to use semolina, you can use almond or coconut flour)
  • 4 TBSP melted Butter
  • 1 TBSP Lemon zest
  • Blueberries or any other fruits to serve with it. I always use Driscoll Berries

METHOD:

  • Pre-heat oven to 350 degrees F
  • Mix together Ricotta Cheese, Sugar, Semolina, Lemon zest and Butter well
  • Grease a baking pan with little butter
  • Pour the ricotta mixture into it and bake for 50-60 minutes until the top turns slightly brown
  • Serve with fresh berries or fruits

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77 Comments Add yours

  1. chefkreso says:

    It looks so delicious and tasty, saving the recipe!

    Liked by 1 person

  2. Looks and sounds tasty. I like your pix too.

    Like

  3. agentizerozerosetter says:

    Looks so yummy!
    Your pictures are beautiful!

    Liked by 1 person

  4. Such a simple and incredible way to use ricotta cheese. Amazing post! (:

    Liked by 1 person

  5. Aruna says:

    Simple and delicious. What more can one ask for?

    Liked by 1 person

  6. Anosa says:

    Been trying to bake and cook for sometime now and i’m always look for new ideas and recipes. Glad I came over this post. Will definitely try this one on my next off.

    Liked by 1 person

  7. Corina says:

    I really enjoy cheesecake but haven’t tried this type before! It looks lovely with all the fruit! I’d definitely like to try it.

    Liked by 1 person

  8. What a great way to use up your leftover Ricotta. I really like the idea of a sweet baked cheese with fresh blueberries, delicious.

    Liked by 1 person

  9. The FoodOlic says:

    Lovely and fluffy dessert! I’m such a cheese lova, this is the perfect fit to my tastebuds! Yummy!

    Liked by 1 person

  10. TWO ingredients!! I am not a huge cheese cake fan, but this reminds me of the Japanese version in look and texture, which I generally like. The berries and flowers make it extra pretty!

    Like

  11. Fred says:

    Very good artwork as usual. Looks like a pretty east meal to make not too many steps.

    Liked by 1 person

  12. Wow this is a unique spin on a tart. It sounds like it would be full of ricotta flavour. What a great GF option…I will have to add it to my collection.

    Liked by 1 person

  13. An interesting dessert and amazing pictures.

    Liked by 1 person

  14. Thank you. its nothing but a ricotta cheese tart.

    Like

  15. Thank you. its nothing but a ricotta cheese tart.

    Liked by 1 person

  16. Thank you. its nothing but a ricotta cheese tart.

    Like

  17. Thank you. its nothing but a ricotta cheese tart.

    Like

  18. Thank you. its nothing but a glutton free ricotta cheese tart.

    Like

  19. Thank you. its nothing but a glutton free ricotta cheese tart.

    Liked by 1 person

  20. Thank you. its nothing but a glutton free ricotta cheese tart.

    Like

  21. Alfonzowords says:

    Se manifique! arigato for the awesome recipe share. looks mouth watering

    Liked by 1 person

  22. thecoffeemom0617 says:

    this looks delicious! Seems pretty simple to make too. I will have to try it out.,

    Like

  23. Cameron says:

    This looks delicious and fairly easy to make. I will have to try it!

    | diaryofasouthernmillennial.com

    Liked by 1 person

  24. Can’t say that I will make it but if you Fedex me one, I will most certainly dig into that delicious looking tart! Love me a good tart!

    Liked by 1 person

  25. This looks great – I love that it’s crustless and such a simple recipe! I’m forwarding it to a friend, too.

    Liked by 1 person

  26. Wandercooks says:

    Love your gorgeous photography – stunning! I just love experimenting with semolina in baking too. This sounds so easy to make too, I can’t wait to try it!

    Liked by 1 person

  27. chei says:

    Oh this looks delicious! Very simple to make. I must try this! 🙂

    Liked by 1 person

  28. Great photography, it makes me want to eat a slice of this now. Would this be gluten free?

    Like

  29. Nikki Wayne says:

    this looks very delicious and easy to make! very interesting

    Liked by 1 person

  30. Shorikka says:

    I’ve never herd of this, but it looks and sounds good. I dont really cook these type of food. But I wish could

    Like

  31. Such a pretty looking tart, perfect for tea! Love how it is eggless too.

    Liked by 1 person

  32. Jacqueline says:

    When I saw the title my mouth started to water immediately. I will try this recipe for sure!

    Liked by 1 person

  33. I don’t think I’ve ever cooked with ricotta before! This looks absolutely delicious!

    Liked by 1 person

  34. Natalie says:

    Wow this looks really beautiful! Recipe sounds so easy.. and delicious. I will give this a try, and surprise my hubby 😉

    Liked by 1 person

  35. Penniless Prairie Girl says:

    This sounds amazing! I’ll have to try this recipe!

    Liked by 1 person

  36. Looks great, and I think my sister would just love it.

    Like

  37. That does sound pretty amazing….and so simple as well!! Thanks for sharing with us all….

    Liked by 1 person

  38. Mini says:

    Looks so good. 😍

    Liked by 1 person

  39. This tart looks so simple yet I bet it’s crazy delicious. I would love to have a big piece of it with a cup of tea right now!

    Like

  40. Elizabeth says:

    That looks so delicate and pretty! A perfect light summer dessert.

    Liked by 1 person

  41. How yummy is this!!! Simple, yet complex. Love the color of the berries!!

    Liked by 1 person

  42. Peachy A. says:

    What a pretty looking tart!. I’m sure it’s even more delicious than it looks,

    Like

  43. Skipah says:

    You have been upgraded from a food blogger I loke to read to one of my favorite food bloggers. Every dang time I visit your site I get hungry!

    Liked by 1 person

  44. Omg can we say yum?!?! This tart looks amazing. Must give your recipe a try!

    Liked by 1 person

  45. Wow, what a simple recipe, love this idea. The photography is wonderful also, especially like the first photo, great job.

    Liked by 1 person

  46. What an interesting recipe! I have never used semolina flour. Can regular flour be substituted?

    Liked by 1 person

  47. This is a great idea, I can eat the baby’s breath too right?! (joke) 🙂

    Liked by 1 person

  48. I love this recipe. It sounds delicious.

    Liked by 1 person

  49. Thank you so much. They not only look cute but super easy to make as well.

    Like

  50. Absolutely! You can use regular flour as well.

    Like

  51. Thank you so much!!

    Like

  52. Thank you so much. Thanks for stopping by.

    Like

  53. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Liked by 1 person

  54. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  55. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  56. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  57. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  58. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  59. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  60. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  61. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  62. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  63. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  64. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  65. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  66. Thank you so much. These comments mean a lot to me. Thanks for stopping by.

    Like

  67. Abby says:

    I love egg tarts! I didn’t know they were easy to make. Thanks for sharing this recipe!

    Liked by 1 person

  68. Mayuri Patel says:

    Such a delicious looking dessert. Read about chenna poda but never tried it. Your recipe makes it look so tempting and love the idea of serving it with fruit.

    Liked by 1 person

  69. I’m so happy that you liked it and yes, please do try and let me know how it came out. Thanks for stopping by.

    Like

  70. Reblogged this on Dancing With Fireflies – and commented:
    This week we featured our recipe for making fresh house-made ricotta. Now here is a great recipe for what you can use that ricotta in to make something sweet and special. If you love this recipe, make sure you check out the other recipes from My Yellow Apron.

    Liked by 1 person

  71. Thank you so much!!

    Liked by 1 person

  72. Oh you are very welcome! I think we bloggers have to stick together and make the internet a tastier place. LOVE the recipe!

    Liked by 1 person

  73. SavouriesbyS says:

    This sounds so good, a must try!

    Like

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