Ricotta Cheesecake Recipe: Love cheesecake but want something a bit lighter, less dense, and full of flavor? Then ricotta cheesecake might be your next favorite dessert.
With its Italian roots and slightly grainier texture, this version offers a delightful change from the usual New York-style cheesecake.
Whether you’re a novice in the kitchen or a seasoned baker, this step-by-step guide will help you whip up the perfect ricotta cheesecake every time.
Why Choose Ricotta Over Cream Cheese?
Cream cheese may be the standard for cheesecakes, but ricotta brings a whole new layer of flavor and texture to the table. Ricotta, made from the whey left over during the production of cheese, is lighter and airier. That means your cheesecake won’t feel quite as heavy after a slice (or two!).
The texture is less silky and more tender, almost like a cross between a custard and a soufflé. It also allows the flavors of other ingredients—like lemon zest, vanilla, or even almond extract—to really shine. Ricotta is also naturally lower in fat and calories than cream cheese, so it’s a smart swap if you’re trying to lighten up your dessert without compromising taste.
A Brief History of Ricotta Cheesecake
Ricotta cheesecake hails from Italy, where it’s known as “Torta di Ricotta.” Unlike its American cousin, this version often skips the heavy crust and instead focuses on the creamy filling, occasionally folded with bits of candied fruit or flavored with citrus. The recipe has evolved over time and continents, becoming a beloved dessert across Italian-American households. Today, variations can be found everywhere, from bakeries in Brooklyn to cafes in Rome.
Ingredients You’ll Need
Crust Ingredients
Here’s what you’ll need for a classic graham cracker crust. If you want a more authentic Italian feel, you can also skip the crust or use crushed biscotti.
- 1 ½ cups graham cracker crumbs (or crushed biscotti)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ¼ tsp salt
The crust adds that bit of crunch and balances the creamy texture of the filling. Want to spice it up? Add a pinch of cinnamon or a teaspoon of lemon zest to the mix.
Filling Ingredients
The heart of your cheesecake is the filling, and it’s surprisingly simple:
- 2 lbs whole milk ricotta cheese (drain excess moisture)
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup all-purpose flour (optional, for extra stability)
- ½ cup heavy cream or sour cream (for creaminess)
- Pinch of salt
All these ingredients come together to create that luscious, slightly tangy, and unmistakably Italian flavor.
Optional Toppings
Ricotta cheesecake is delightful on its own, but if you’re feeling fancy, here are some toppings you can consider:
- Fresh berries (blueberries, raspberries, or strawberries)
- Fruit compote or jam
- Powdered sugar dusting
- Chocolate shavings
- Honey drizzle
These not only elevate the presentation but also add an extra punch of flavor.
Equipment Required
Basic Kitchen Tools
You don’t need a commercial kitchen to make this dessert, but a few essentials make the process smoother:
- Mixing bowls (various sizes)
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
These tools are likely already in your kitchen, making this a low-fuss, high-reward recipe.
Recommended Baking Gear
To get that perfect cheesecake texture, investing in the right bakeware pays off. Here’s what we recommend:
- 9-inch springform pan (for easy release)
- Baking sheet (to catch drips)
- Parchment paper
- Cooling rack
- Blender or food processor (if you want extra smooth filling)
A springform pan is almost non-negotiable—trust us, you don’t want to flip your cheesecake upside down to get it out.
Preparing the Perfect Cheesecake Crust
Types of Crust – Graham Cracker vs. Traditional Italian
There are two major camps when it comes to cheesecake crusts. Some swear by graham cracker crusts for their sweet, buttery crunch. Others prefer a more traditional Italian-style base, using crushed amaretti cookies or even no crust at all.
If you’re opting for a low-carb or gluten-free version, almond flour or crushed nuts are great substitutes. Each version brings its own unique flavor and texture, so don’t be afraid to experiment.
Step-by-Step Crust Preparation
Here’s how to make the classic graham cracker crust:
- Crush the crackers – Use a food processor or place them in a ziplock bag and crush with a rolling pin.
- Mix in sugar and salt – Combine with sugar and salt in a bowl.
- Add melted butter – Stir until all crumbs are evenly coated and resemble wet sand.
- Press into pan – Pour the mixture into your greased springform pan and press it firmly across the bottom and slightly up the sides.
- Bake (optional) – Pre-bake at 350°F (175°C) for 10 minutes for a crispier base.
After baking, let the crust cool completely before pouring in the filling. This step ensures a firm base that won’t fall apart when sliced.
Making the Creamy Ricotta Filling
Prepping the Ricotta Cheese
Ricotta holds a lot of moisture, which can make your cheesecake too soft or watery. To fix this, drain it:
- Place the ricotta in a fine mesh strainer or cheesecloth over a bowl.
- Let it drain for at least 1–2 hours in the refrigerator.
- For best results, press it gently with a spoon to extract as much liquid as possible.
This step is crucial—don’t skip it unless you like soggy cheesecake!
Mixing the Filling for Smoothness
Once drained, the real fun begins:
- Beat the ricotta – Whip it in a large bowl until smooth.
- Add sugar – Mix in gradually until well incorporated.
- Add eggs one at a time – This helps maintain a smooth texture.
- Flavor it up – Stir in vanilla extract, lemon zest, and salt.
- Fold in cream and flour – Gently mix until fully combined but don’t overmix.
Pour the filling into your cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release air bubbles. Now you’re ready to bake!
Baking the Cheesecake to Perfection
Water Bath vs. Dry Baking Method
One of the most common issues with cheesecake is cracking—and nothing ruins the look of a perfect cheesecake faster. Enter the water bath (or bain-marie), a gentle way to regulate oven temperature and maintain moisture. Here’s how to do it:
- Wrap the springform pan tightly in aluminum foil to prevent water from seeping in.
- Place the pan in a larger roasting dish.
- Fill the outer dish with hot water halfway up the sides of the springform pan.
Prefer dry baking? That works too—just place a dish of water on the lower rack of your oven to keep humidity high.
Ideal Temperature and Time
Bake your ricotta cheesecake at 325°F (160°C) for about 60–75 minutes. You’re looking for set edges with a slightly jiggly center (like Jell-O). Avoid overbaking—residual heat will continue to cook the center as it cools.
Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for an hour to prevent sudden temperature changes that cause cracks.
Cooling and Chilling Process
Why Proper Cooling Matters
Your cheesecake’s texture and flavor develop as it cools and sets. Removing it from the oven too quickly or transferring it directly to the fridge can make it rubbery or soggy.
Let it sit on the countertop for another hour after the initial oven rest. Then refrigerate it, uncovered, for at least 4–6 hours—preferably overnight.
Releasing from the Springform Pan
Run a butter knife around the edges of the cheesecake to loosen it before releasing the springform. For a picture-perfect finish, use a hot knife (dip it in warm water and wipe dry) to slice cleanly.
Topping and Serving Your Ricotta Cheesecake
Simple Garnishes That Wow
Sometimes less is more. A light dusting of powdered sugar or a few fresh berries can be all it needs. Try these:
- Sliced strawberries with a drizzle of balsamic glaze
- Candied lemon peel
- Toasted almonds
- Chocolate ganache drizzle
Each of these pairs beautifully with the mildly tangy, creamy flavor of ricotta.
Serving Suggestions
Serve chilled, straight from the fridge. For a more indulgent experience, pair with a scoop of gelato or a strong shot of espresso. It’s a dessert that shines on its own but can be elevated with thoughtful pairings.
Storage and Leftovers
How to Store Cheesecake Properly
Ricotta cheesecake keeps well for up to 5 days in the refrigerator. Store it in an airtight container or tightly wrapped in plastic wrap. If it’s already sliced, place parchment paper between pieces to prevent sticking.
Want to make it ahead? Freeze slices individually wrapped in foil and then bagged. They’ll keep for up to 2 months. Thaw overnight in the fridge for best texture.
Reviving Day-Old Cheesecake
Cheesecake not tasting as fresh? Give it a little makeover:
- Warm it slightly in the microwave (10–15 seconds max)
- Add a fresh topping (fruit, syrup, or nuts)
- Dust with powdered sugar or cocoa
It’ll taste like it was just baked!
Common Mistakes to Avoid
Overmixing the Batter
One of the easiest ways to ruin a ricotta cheesecake is by overmixing the batter. While it’s tempting to whip everything into a silky smooth texture, too much air will cause the cake to puff up and then deflate as it cools—hello, cracks!
Pro Tip: Mix on low speed or use a hand whisk. Stop as soon as everything is combined.
Not Draining the Ricotta Properly
Ricotta holds moisture like a sponge. If you skip draining it, the excess liquid can make your cheesecake soggy or too loose to set properly. Always strain it in advance using cheesecloth or a fine mesh strainer.
Skipping the Cooling Time
We get it—you want to dive in right away. But patience pays off. Cutting into your cheesecake before it’s had time to fully set will ruin both the texture and the presentation.
Let it cool in stages:
- In the oven with the door cracked open.
- On the counter at room temperature.
- In the fridge overnight.
Opening the Oven Door Too Often
Every time you open the oven, the temperature drops and causes inconsistent baking. Resist the urge. If you absolutely need to check, do it toward the end of the baking time.
Variations of Ricotta Cheesecake
Lemon Ricotta Cheesecake
Add extra lemon zest, juice, and even a lemon curd topping. This version is bright, refreshing, and perfect for spring or summer gatherings. You can even bake it in a tart pan for a different presentation.
Chocolate Ricotta Cheesecake
Add ½ cup of cocoa powder and some melted dark chocolate to the batter for a decadent twist. Top with chocolate ganache or curls for a chocolate lover’s dream.
Berry Swirl Ricotta Cheesecake
Before baking, swirl in a few spoonfuls of raspberry or blueberry jam. It adds visual appeal and bursts of fruity flavor. Just drop spoonfuls and use a knife to create the marbled effect.
Mini Ricotta Cheesecakes
Pour your batter into muffin tins lined with paper cups. Reduce the baking time to around 25–30 minutes. These are perfect for parties or portion control.
Nutritional Benefits of Ricotta Cheesecake
Lighter Alternative to Classic Cheesecake
Ricotta is naturally lower in fat and calories than cream cheese, especially if you opt for part-skim versions. This means you can indulge without the same level of guilt. Plus, it has a naturally sweet, creamy flavor that doesn’t require much sugar.
High in Protein
Ricotta is packed with protein, which helps you feel fuller longer. One slice of ricotta cheesecake can have around 8–10 grams of protein, making it one of the more balanced desserts around.
Calcium-Rich Dessert
Since ricotta is a dairy product, it’s a good source of calcium—essential for bone health. It also contains other nutrients like vitamin A, zinc, and magnesium.
Why You’ll Love This Ricotta Cheesecake Recipe
This ricotta cheesecake strikes the perfect balance between indulgence and elegance. It’s rich without being too heavy, sweet without being cloying, and endlessly customizable. Whether you’re baking for a dinner party, a holiday, or just because, this recipe delivers every time.
You’ll love:
- The simple ingredient list
- The creamy-yet-light texture
- How it tastes even better the next day
- The way it impresses guests with minimal effort
This is the kind of dessert that becomes a signature dish—one you’re known for bringing to every gathering.
FAQs about Ricotta Cheesecake Recipe
1. What is the difference between ricotta cheesecake and regular cheesecake?
Ricotta cheesecake uses ricotta cheese instead of cream cheese, giving it a lighter, fluffier texture and a subtle, slightly grainy bite. It’s popular in Italian-style baking and less dense than the New York classic.
2. Can I use store-bought ricotta for cheesecake?
Yes, store-bought ricotta works just fine. However, for best results, drain it well using cheesecloth or a fine sieve to remove excess moisture — soggy ricotta means a watery cheesecake.
3. Does ricotta cheesecake need a water bath?
It depends on the recipe. While not always necessary, a water bath helps prevent cracks and ensures even baking, especially with delicate textures like ricotta.
4. How long does ricotta cheesecake last in the fridge?
Properly covered, it can last up to 5 days in the refrigerator. The flavor even gets better after a day or two, so feel free to make it ahead!
5. Can I freeze ricotta cheesecake?
Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
6. Why is my ricotta cheesecake grainy?
That’s ricotta being ricotta. The grainy texture is natural, but you can minimize it by using well-drained, smooth ricotta and beating it thoroughly before mixing.
7. What toppings go well with ricotta cheesecake?
Think fresh berries, lemon curd, fruit compote, honey, or a light dusting of powdered sugar. Simple and classy wins the race.
Conclusion
Ricotta cheesecake is the perfect dessert for those who crave a lighter, more refined take on a traditional favorite. From its delicate texture to its rich, slightly tangy flavor, every bite is a celebration of classic Italian baking. With the right ingredients, equipment, and a bit of patience, you can create a show-stopping cheesecake that rivals anything you’d find in a bakery.
So roll up your sleeves, grab that ricotta, and get baking. Once you try this recipe, there’s no going back.
