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    Home » Recipes » Recipes

    Italian Ricotta Cheesecake with Berries

    Published: Apr 18, 2021 · Modified: Apr 5, 2023 by Chef Dennis Littley

    4.2K shares
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    5 from 39 votes
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    pinterest image of ricotta cheesecake

    If you’ve never tried an Italian Ricotta Cheesecake you don’t know what you’re missing. Top it with fresh berries and you’ve got a dessert of legendary status!

    updated from original post July 3, 2010

    overhead view of sliced cheesecake with slices next to it on plates

    Ricotta Cheesecakes are not the same as a New York style cheesecake. They’re not a sweet and not creamy in the same way. I didn’t want to say not as creamy, because it’s still freaking awesomely creamy!

    The real secret to making a ricotta cheesecake extra cream is adding mascarpone. Which for lack of a better term is Italian cream cheese. Adding in sour cream or Greek yogurt adds a little of the flavor you’ve come to expect from a New York style cheesecake.

    What ingredients do I need to make a Ricotta Cheesecake?

    overhead view of ingredients to make ricotta cheesecake

    Let’s start by gathering the ingredients we need to make an Authentic Ricotta Cheesecake with Berries. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

    *If you’re not familiar with digestive biscuits I like to think of them as Adult Graham Crackers.

    How do I make a Ricotta Cheesecake?

    four images showing how to prepare the cheesecake crust

    The first step is making the crust for the cheesecake. In a food processor, grind up the pistachios, then remove from them from the processor. Add the digestive biscuits and grind to a fine meal.

    four images showing how to prepare the cheesecake crust

    Melt one stick of butter and add the butter and sugar to the ground pistachios and digestive biscuits, mix well.*The mixture should be wet enough to form, but not so wet that it oozes butter.

    Form crust into your springform pan and bake at 375 degrees for about 7 minutes.

    four images showing how to make ricotta cheesecake batter

    In your mixer blend together the ricotta cheese, mascarpone, and Greek yogurt. Blend until the mixture is smooth.

    Add the eggs one at a time until well blended. Next, add the sugar, flour, salt, grated lemon peel, lemon juice, and vanilla. Blend well until very creamy. 

    cheesecake batter in prepared springform pan

    Pour the cheesecake batter into a prepared Springform pan (with baked crust) and bake at 375 degrees for 50-60 minutes in a conventional oven, or until the cake has set in the middle.

    **The top of the cheesecake can get brown. If you’re not topping the cheesecake or prefer a lighter top, cover the cheesecake with foil for half of the time in the oven.

    four images showing how to top the cheesecake with berries

    After the cheesecake has fully cooled, you can start adding the strawberries around the outer edge of the cheesecake. Cut the bottoms off the strawberries so they sit nicely on the cheesecake.

    Next add the blueberries to the center of the cheesecake, making sure they are at least two deep. Spoon the prepared glaze over top of the strawberries and blueberries.

    *You can use a brush to make sure all of the strawberries are coated with the glaze,

    finished whole cheesecake with berries out of the pan with a bowl of blueberries in the foreground

    Refrigerate the cheesecake for at least 4 hours or overnight. The cheesecake will be soft and crumble unless you give it time to set up.

    slice of cheesecake on a plate with berries

    You’re going to love the texture and flavor of this Ricotta Cheesecake. This Italian Classic is a delicious version of one of America’s favorite desserts!

    Kitchen tools I use for my cakes

    • 9 -inch Springform Pan
    • offset spatula (essential for bakers)
    • 9-inch parchment cake circles
    • silicone spatulas
    • wire whisk
    • mixing bowls

    More Cheesecake Recipes You’ll Love!

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    • Chocolate Cheesecake Bars with Pecan Shortbread Crust

    Did you make this? Please RATE THE RECIPE below!

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    slice of cheesecake on a plate with berries
    Print Recipe Save Saved!
    5 from 39 votes

    Ricotta Cheesecake

    What could be better to celebrate the summer than my red white and blue Ricotta Cheesecake. My oh so creamy cheesecake will be a hit at your next gathering
    Prep Time20 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 20 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 571kcal
    Author: Chef Dennis Littley

    Equipment

    • 9 inch springform pan

    Ingredients

    Crust for Cheesecake

    • 12 digestive biscuits or one pack of graham crackers
    • ½ cup pistachios toasted
    • 4 oz Unsalted Butter melted
    • ¼ cup Sugar

    Ricotta Cheesecake

    • 16 oz ricotta cheese full fat or low fat
    • 16 oz mascarpone *or cream cheese if you can find mascarpone
    • 8 oz Greek yogurt *or sour cream
    • 1 cup sugar
    • 6 large eggs
    • 2 Tbsp flour
    • grated peel of one lemon
    • juice from one half lemon
    • 1 Tbsp vanilla
    • 1 tsp salt

    Topping for Cheesecake

    • 1 pint strawberries whole berries
    • ½ Pint blueberries more if desired
    • 1 cup red fruit juice
    • juice of one lemon
    • 2 Tbsp sugar
    • 1½ Tbsp corn starch
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Crust for Cheesecake

    • In a food processor, grind up the pistachios and remove from the processor. Then add the digestive biscuits and grind to a fine meal.
    • Melt one stick of butter and add the butter and sugar to the ground pistachios and digestive biscuits, mix well.
      *The mixture should be wet enough to form, but not so wet that it oozes butter.
    • Form crust into your springform pan and bake at 375 degrees for about 7 minutes.
      *Allow to cool before adding the cheesecake batter.

    Ricotta Cheesecake

    • In your mixer blend together the ricotta cheese, mascarpone, and Greek yogurt. Blend until the mixture is smooth.
    • Add the eggs one at a time until well blended.
    • Add the sugar, flour, salt, grated lemon peel, lemon juice, and vanilla.
    • Blend well until very creamy. Pour mixture into prepared Springform pan and Bake at 375 degrees for 50-60 minutes in a conventional oven, or until the cake has set in the middle. The top of the cheesecake can get brown. If you're not topping the cheesecake or prefer a lighter top, cover the cheesecake with foil for half of the time in the oven.

    Topping for Cheesecake

    • Wash the strawberries and blueberries, allow to dry on paper towels.
    • Cut the tops off the dried strawberries and place around the outside of the cheesecake, fill the inside with blueberries. They should be at least two deep in the middle of the Strawberries.
    • Place all but ¼ cup of the juice and lemon juice and sugar in a saucepan, heat to a near boil. Mix corn starch, into remaining juice and make into a slurry, add the slurry to the heated juice and bring to a low boil. The mixture should start to clear as it thickens. Remove from heat and allow to cool for 5 minutes, then spoon over the berries.
    • Refrigerate the cheesecake for at least 4 hours or overnight. The cheesecake will be soft and crumble unless you give it time to set up!
      I know it's hard to resist but it will be worth it!!

    Video

    Nutrition

    Calories: 571kcal | Carbohydrates: 48g | Protein: 15g | Fat: 36g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 358mg | Potassium: 285mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1108IU | Vitamin C: 31mg | Calcium: 187mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Jordan

      January 19, 2023 at 7:27 pm

      Hi Chef Dennis,
      I just made this recipe and my batter is super wet – it doesn’t look creamy like yours in the picture. I followed the recipe to a tee and double checked that I included the correct amounts. Any idea what could be the issue? Could it be the type of cheese I used? Should I have strained the ricotta? I put it in the oven either way, but can tell something is off with my consistency. Thanks in advance!

      Reply
      • Chef Dennis Littley

        January 19, 2023 at 7:31 pm

        hi Jordon

        some ricotta cheese is very wet, it doesn’t need to be completely dry, but if you get ricotta that looks like it has too much moisture, straining it would help. The other issue could be the age of ricotta, mascarpone and greek yogurt. Ingredients will break down if they are close to their expiration date. I have that problem with mascarpone in tiramisu, and heavy cream with whipped cream.
        If this ever did happen again I would add another egg to the mixture to help bring it together when it baked. There are 6 eggs in the recipe so it should firm up, the texture may be off a little but it should be okay.
        Let me know how it turns out when its done.

        Reply
    2. Tom

      November 21, 2021 at 6:06 pm

      5 stars
      According to my friends, this simple little cheese cake changed me from a cook into a chef. Fantastic result, so easy. Thanks.

      Reply
    3. Ksenia

      April 27, 2021 at 9:20 pm

      Really beautifully decorated! That cake lifts up my spirits

      Reply
      • CN

        April 05, 2023 at 7:28 pm

        This sounds delicious! I’ve never used a spring form pan before. Do you leave it in the pan until serving the cheesecake? Thank you!

        Reply
        • Chef Dennis Littley

          April 05, 2023 at 7:30 pm

          You can leave it in the pan, but I would suggest removing the ring after it is cooled. You can leave it on the pan bottom if you like.

    4. Cathleen

      April 26, 2021 at 12:26 am

      5 stars
      This is the most beautiful cheesecake I have seen in a long time! I definitely want to give it a go this 4th of july! Bookmarked for later, thanks so much for the recipe 🙂

      Reply
    5. Amanda Dixon

      April 25, 2021 at 2:33 pm

      5 stars
      What a wonderful cheesecake! The texture was perfectly creamy with just the right sweetness, and the berries really made for one beautiful dessert.

      Reply
    6. Silvia

      April 24, 2021 at 10:25 pm

      5 stars
      What a combo! Creamy, sweet, delicious. I was happy to use ricotta in a dessert. The berries go so well with it.

      Reply
    7. Aleta

      April 24, 2021 at 9:25 pm

      5 stars
      I have to say, I’m a bit of a snob when it comes to cheesecake. I have never tried it with ricotta and mascarpone, but I just had to try it… Whoa… with that biscuit and pistachio crust, the perfect cheesecake and fresh berries? An absolutely incredible combination!!!

      Reply
    8. Kate

      April 24, 2021 at 5:11 pm

      5 stars
      I cannot imagine anyone not liking this cheese cake. It will be on our family sunday menu very soon indeed. Many thanks for sharing it.

      Reply
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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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