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
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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.
While we are making Italian desserts, be sure to try my delicious cannoli recipe and my cannoli cake. Soooo good.
What ingredients do I need to make a 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.
Be sure to also check out my tasty Japanese cheesecake recipe while we are on the subject.
How do I make a Ricotta Cheesecake?
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 graham crackers and grind to a fine meal.
Melt one 6 tablespoons of butter and add the melted butter and sugar to the ground pistachios and graham crackers, mix well.
*The mixture should be wet enough to form but not so wet that it oozes butter.
Form the crust into your springform pan and bake at 375 degrees for about 7 minutes.
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.
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.
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,
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.
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!
More Cheesecake Recipes You’ll Love!
- Restaurant Style Cheesecake
- Chocolate Chip Cheesecake Bars with a toffee crust
- Blood Orange Ricotta Cheesecake
- Chocolate Cheesecake Bars with Pecan Shortbread Crust
Ricotta Cheesecake
Equipment
- 9 inch springform pan
Ingredients
Crust for Cheesecake
- 1 ¼ cup graham cracker crumbs
- ½ cup pistachios toasted
- 6 tablespoon 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 tablespoon flour
- grated peel of one lemon
- juice from one half lemon
- 1 tablespoon vanilla
- 1 teaspoon 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 tablespoon sugar
- 1½ tablespoon corn starch
Instructions
Crust for Cheesecake
- In a food processor, grind up the pistachios and remove from the processor. Then add the dgraham crackers and grind to a fine meal.
- Melt 6 tablespoons of butter and add the butter and sugar to the ground pistachios and graham crackers, 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!!
Cathleen says
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 🙂
Amanda Dixon says
What a wonderful cheesecake! The texture was perfectly creamy with just the right sweetness, and the berries really made for one beautiful dessert.
Silvia says
What a combo! Creamy, sweet, delicious. I was happy to use ricotta in a dessert. The berries go so well with it.
Aleta says
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!!!
Kate says
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.
Aditi Bahl says
Cheesecake can be a diff as well as messy and time taking dessert. But you made it look like a very simple process. Plus it looks tempting and not trying this beauty is too difficult. Am surely making it this weekend.
Sangita says
Heavenly dessert recipe! Such a delicious cheesecake…
Natalie says
Oh Gosh. What a beautiful cheesecake. Sounds and looks heavenly delicious. I just have to make this asap. My boys will love this. Thanks!
Christina says
Delish classic recipe!
Addison says
This cheesecake is stunning! Love the use of ricotta!
Debra says
Oh yum…..my grandmother always made her cheesecake with ricotta. I think I need to try this recipe in her honor. Thanks for posting.
Amy says
Love a good cheesecake! This recipe looks easy enough to try.
Michele H Peterson says
What a beautiful cheesecake! Perfect for Mother’s Day
Jere Cassidy says
I have never made a cheesecake with ricotta cheese and I am pretty sure I am missing something special. This is a must-try recipe.
Nora says
I love to bake with ricotta! Thanks for the idea to use it in a cheesecake!