Ricotta Cheesecake with Fresh Raspberries

Why You’ll Love This Recipe

Ricotta Cheesecake with Fresh Raspberries is a light, creamy twist on the classic cheesecake, offering a delicate texture thanks to the use of ricotta cheese. The tartness of fresh raspberries balances the subtle sweetness of the cake, making it an elegant dessert perfect for any occasion—from dinner parties to casual gatherings. Its rustic charm and fresh flavor profile set it apart from traditional dense cheesecakes.

ingredients

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

ricotta cheesecream cheesegranulated sugareggsall-purpose flourvanilla extractlemon zestsaltfresh raspberriesgraham crackersunsalted butter

directions

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

In a food processor, pulse graham crackers until fine. Mix with melted butter and press into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.

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

Add sugar and beat until well combined.

Mix in eggs one at a time, followed by vanilla extract, lemon zest, flour, and a pinch of salt.

Pour the batter over the cooled crust and smooth the top.

Bake for 60-70 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Top with fresh raspberries just before serving.

Servings and timing

This recipe yields approximately 10–12 slices.Preparation time: 20 minutesBaking time: 60–70 minutesCooling time: 1 hourChilling time: 4 hoursTotal time: 6 hours

Variations

Add a raspberry coulis or jam layer between the crust and filling for extra flavor.

Use a shortbread or vanilla wafer crust instead of graham crackers.

Fold some raspberries into the batter for a fruity surprise inside.

Add a touch of almond extract for a nutty undertone.

Top with a dusting of powdered sugar or a dollop of whipped cream.

storage/reheating

Store the cheesecake in the refrigerator, tightly covered, for up to 5 days.For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.Thaw in the fridge overnight before serving.Do not microwave to reheat; cheesecake is best served chilled or at room temperature.

FAQs

What makes ricotta cheesecake different from regular cheesecake?

Ricotta gives the cake a lighter, fluffier texture compared to the dense cream cheese-only versions.

Can I use frozen raspberries?

Yes, but thaw and drain them well to prevent excess moisture.

Do I need to strain the ricotta?

If the ricotta is very wet, straining it through cheesecloth for an hour can improve texture.

Can I skip the crust?

Yes, for a crustless version, just butter the pan well and proceed with the filling.

Is a water bath necessary?

Not required for this recipe, but placing a pan of water on the lower rack can help reduce cracking.

Can I substitute part-skim ricotta?

Yes, but the texture and richness will be slightly lighter.

What if I don’t have a springform pan?

Use a deep cake pan lined with parchment, though unmolding may be trickier.

Can I add other berries?

Yes, blueberries or blackberries make great alternatives or additions.

Is this cheesecake very sweet?

No, it has a subtle sweetness that pairs well with the tart raspberries.

How do I know when it’s done baking?

The edges should be set and the center slightly jiggly; it will firm up as it cools.

Conclusion

Ricotta Cheesecake with Fresh Raspberries is a sophisticated yet simple dessert that impresses with its creamy texture and burst of fresh fruit. Whether you’re entertaining guests or treating yourself, this cheesecake offers a balance of richness and lightness that’s hard to resist. Give it a try and enjoy a slice of Italian-inspired delight.

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