Ricotta Cheesecake

Why You’ll Love This Recipe

Ricotta Cheesecake is a creamy, light alternative to the traditional New York–style cheesecake. Made with rich ricotta cheese, this Italian-inspired dessert has a delicate texture and subtle sweetness that’s perfect for any occasion. Whether you’re serving it at a holiday dinner or enjoying a slice with coffee, its elegance and flavor will impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ricotta cheese
cream cheese
granulated sugar
eggs
vanilla extract
lemon zest
all-purpose flour
salt
graham cracker crumbs (for the crust)
unsalted butter (melted, for the crust)

directions

Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs and melted butter, then press the mixture into the bottom of the pan to form an even crust. Chill in the fridge while preparing the filling.

In a large mixing bowl, beat ricotta cheese and cream cheese together until smooth.

Add granulated sugar and continue to mix until fully incorporated.

Beat in the eggs one at a time, then add vanilla extract and lemon zest.

Sift in the flour and salt, mixing until just combined—avoid overmixing.

Pour the filling over the prepared crust and smooth the top.

Bake for 60–70 minutes, or until the center is set and the edges are lightly golden.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Remove from the oven, allow to cool completely, then refrigerate for at least 4 hours or overnight before serving.

Servings and timing

This recipe yields approximately 10–12 slices.
Preparation time: 20 minutes
Baking time: 60–70 minutes
Cooling and chilling time: 5 hours
Total time: about 6–6½ hours

Variations

Add a swirl of raspberry or blueberry preserves before baking for a fruity touch.
Use almond extract instead of vanilla for a nuttier aroma.
Top with fresh berries or a dusting of powdered sugar for presentation.
Swap the graham cracker crust for a cookie crumb base like biscotti or amaretti.

storage/reheating

Store Ricotta Cheesecake in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap tightly in plastic wrap and foil; store up to 2 months.
Thaw overnight in the refrigerator before serving.
Best served chilled or at room temperature—no reheating required.

FAQs

What makes ricotta cheesecake different from regular cheesecake?
Ricotta gives it a lighter, grainier texture compared to dense cream cheese–based versions.

Can I use only ricotta and skip cream cheese?
Yes, but the texture will be more rustic and less creamy.

Do I have to use a water bath?
Not necessary, but it can help prevent cracks if you prefer a smooth top.

Can I use store-bought ricotta?
Yes, just make sure it’s well-drained to avoid excess moisture.

Why is my cheesecake cracked on top?
Overbaking or sudden temperature changes can cause cracks—cool it gradually.

Can I add chocolate to the filling?
Absolutely—melted dark or white chocolate can be mixed in for a twist.

Is it gluten-free?
Use a gluten-free crust and substitute flour with cornstarch to make it gluten-free.

Can I make it ahead of time?
Yes, it actually tastes better after chilling overnight.

Can I use low-fat ricotta?
You can, but the texture and richness may be reduced.

How do I know when it’s done baking?
The center should jiggle slightly but not be liquid, and the edges will be set.

Conclusion

Ricotta Cheesecake is a refined dessert that brings together the richness of cheese and the lightness of Italian pastry. Perfect for gatherings or as a personal indulgence, it’s a recipe that delivers both comfort and elegance in every slice. Once you try it, you’ll find it’s a standout addition to your dessert repertoire.

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