Description
A light and creamy ricotta cheesecake topped with tart fresh raspberries, offering a delicate twist on a classic dessert.
Ingredients
Scale
- 2 cups ricotta cheese
- 8 oz cream cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 tsp salt
- 1 to 1 1/2 cups fresh raspberries
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- Pulse graham crackers into fine crumbs, mix with melted butter, and press into the pan bottom to form the crust. Bake for 10 minutes, then let cool.
- In a large bowl, beat ricotta and cream cheese until smooth.
- Add granulated sugar and beat until combined.
- Mix in eggs one at a time, then stir in vanilla extract, lemon zest, flour, and salt.
- Pour batter over the crust and smooth the top.
- Bake for 60–70 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Top with fresh raspberries before serving.
Notes
- Add a raspberry coulis or jam layer under the filling for added flavor.
- Use a shortbread or vanilla wafer crust as a variation.
- Fold some raspberries into the batter for texture and bursts of fruit.
- Add a touch of almond extract for a nutty hint.
- Top with powdered sugar or whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg