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
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?
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?
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.
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.
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!
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!
- 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
- 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
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!!
Nutrition
Natalia
Wow! What a nice cheesecake, never tried one with ricotta but definitely will try this one! Thank you for the recipe.
Bernice Hill
It’s been ages since I’ve had cheesecake but I do prefer the lightness that ricotta brings to this classic. Those berries make a stunning addition visually and in flavour too.
Kay
The perfect summer dessert 🙂
Gloria
Ricotta cheese is such a great ingredient. Perfect for cheese cakes. This looks like one delicious dessert. Party perfect.
Nancy Bates
Is it possible for you to please include in your Recipes, the measurement conversion of the ingredients equivalent of ounces to cups, grams to cups and oven temperature Foreign height to Celsius.
Chef Dennis Littley
hi Nancy
at the bottom of the ingredients in the recipe card is a toggle for metric conversion. As for temperature, it should be around 190 C.
Sameer S Nilatkar
Awesome recipe Chef. A crafty and easy to make dessert. Keep posting. Thanks.
Cathy
I had to make a couple of minor adjustments due to the unavailability of ingredients. We used 28 ounces of ricotta, 16 ounces cream cheese and 2 ounces of greek yogurt. I used all of the other ingredients as listed. The cheesecake came out delicious. Creamy and light tasting.
Online cake delivery
step by step explation is good.
It looks so wonderful and tasty, well I was thinking to make something special during the weekend but now I am sure what to make in the weekend to make it special. thanks to you I was able to learn this awesome recipe
Rozann cupidiro
Love the sound of your ricotta cheesecake I made one last night for Easter and I actually thought about putting in marscapone but I didn’t have any in the house so I use my usual straight ricotta but I also use lemon rind the lemon juice like you a lot of vanilla and fresh nutmeg what would you suggest or a topping I think it’s wonderful without a topping because of the nut Meg and vanilla and lemon combination but if you would put a tapping on it what would you use thank you
Jodee Weiland
This recipe looks fabulous! Rich and creamy, this cheesecake would take first place in my home! Thanks for sharing!
Chef Dennis Littley
Thank you Jodee, it is one of my favorites!
ctmpsyd
My favorite greek yogurt brand comes in a lemon flavor. It ocurred to me that the flavor and texture would be perfect for a ricotta cheesecake, so I went online searching for a recipe to use as a starting point. I found this blog post, and used the lemon yogurt in your filling recipe (instead of lemon juice and zest). Oh yum!! I am not ashamed to say I am eating it for breakfast with some fresh berries! I used a pre-made graham cracker crust, so I still have enough filling from the recipe to make a 2nd pie!
Cooking Rookie
I made the cheesecake or more precisely mini cheesecakes. I did not have all the ingredients and had to make a lot of substitutions and also I made them in small muffin tins – a big mistake, they collapsed when I tried to release them.
I posted my results here (http://cookingrookie.blogspot.com/2011/04/mini-ricotta-cheesecakes.html) and recommended checking out your post for a much better recipe :-).
Cooking Rookie
This recipe got to me just in time – I am looking for ways to use up my farmers cheese, very similar to ricotta, and now I know what it will be made into :-).
Thanks so much! If my result will be post-worthy I'll link back to you, hope it's ok 🙂
thelonelyradish.com
This looks like the kind of recipe that made that day. I enjoy it with you.
Vicki
This looks (and sounds) delicious!!! I can't wait to try it! However I suspect it won't look as pretty as what you've done here ;)! Great job!
Wendy Irene
A perfect summer dessert, and the colors are wonderful!
Beth Luwandi
This looks absolutely wonderful! Love the red, white, and blue! Such a beautiful cheesecake; hope you got to eat it too!
Great photography, btw!
Iron Chef Shellie
That cheesecake looks amazing!
surviving suburbia
you sure make ricotta look and sound good! my husband LOVES cheesecake (and i have to admit i eat my fair share of it, but we're both not huge ricotta fans… this just might be the thing that turns us around! i'll have to try the recipe someday… sooner than later! thanks for sharing!
Allie
Whoa. Amazing pictures, looks delicious. I wish I could eat cheesecake, but I'm lactose-intolerant, can you imagine being a pastry chef and being lactose-intolerant? Terrible. Anyway, if there was ever a cheesecake I would willingly get sick eating, I would totally pick this one. And again amazing pictures!
faithy, the baker
This look so yummy! Not just yummy but so appetizing as well..love the colors! Love your blog!
Thanks for dropping by my blog Chef! 😀
Hanaâ
That does look delicious indeed. I've never made a ricotta cheesecake before. I like to make homemade ricotta so this would definitely be a good application for it. Just one question (and maybe I missed it): what size springform pan did you use? I assumed 9" until I read 6 eggs and then I started looking for a pan size but couldn't find it. Thanks much!
First time on your blog. Great stuff!!
Cristie
DELICIOUS! and it's beautiful as well. I'm bookmarking this one to use with some berries leftover from the 4th 🙂
The Domestic Adventurer
How lovely! You managed to achieve the perfect 4th of July dessert without the use of any red, white, and blue food dye.
I've just recently discovered the heaven that is Greek yogurt as well. So far I've been enjoying it straight up for breakfast but I'll have to try it in cheesecake as well!
sweetlife
goregous ricoota cheesecake, it suit the 4th perfectly, I also wanted to make something with cherries, but my girls ate all the cherries too, but they finished them off in one sitting…too be young..
sweetlife
Renata
Hello
That´s my first time here at your wonderful blog!
I would like to leave my compliments, you can show us real wonders here!
And I say that I loved the title of that post in particular: red, white and blue dessert, very creative!
Renata Boechat
www.eternosprazeres.blogspot.com
Juliana
Thanks for your visit! I love cheesecake, your blog is excellent! In Brasil blueberries are called "mirtilos". I love so much and I do a wonderful chessecake with. http://jusempressa.blogspot.com/2010/03/ultima-da-temporada.html
Tanantha @ I Just Love My Apron
OMG Dennis you have 112 comments!!! I gues i'm very late to this post. Sorry as I just got back form vacation.
I love ricotta cheese! Your cake looks absolutely stunning and it looks creamy as you wanted to. Gorgeous cake!!
Clumbsy Cookie
Looks delicious! I love the shiny topping and that you used pistachios in the crust! They're the best nut ever!
Nirmala
Gorgeous. The problem with all these wonderful desserts is that feel compelled to make them only when we have guests, otherwise I would eat it all!
Koek!
Oh WOW that looks gorgeous. So delighted to have discovered your blog!
Robyn
Juliana
Lovely dessert…I never tried to make cheesecake with ricotta…looking at yours, I'll definitely try it soon…looks awesome!
bunkycooks
This is a spectacular dessert. I have not had cheesecake made with ricotta since I left the North! A good friend (from Boston) talks about her recipe often, so now it's a must do after seeing yours!
You should take the weekend in Sept. and come to Atlanta for FBF! It will be a great event.
Daniela
Questo cheesecake è fantastico, sembra che il suo profumo sia arrivato sino a me. Ciao Daniela.
denise @ quickies on the dinner table
I don't know what it is you're doing different Dennis, but your lately your photos are really popping!! This looks incredible! I dare the FB editors to ignore you now!!
MaryMoh
Wow…that's such a beautiful cheesecake! I think I have not seen so much cheese in a cheesecake. Must be very delicious. Thanks very much for sharing.
Magic of Spice
Amazing dessert:)
Marisa
Wow that looks good! I can see I'm going to put on more than a few pounds while trawling your blog. 🙂
Cakelaw
OMG – this looks amazing! I adore cheesecake, so I'd be up for a slice of this any day.
Jeannie
Looks so good! love all those fresh fruits at the top….yummy!
Mother Rimmy
If that isn't a dish to die for, I don't know what is. Wonderful!
Julie M.
What's not to love about this! It looks absolutely delicious. I feel like a cheesecake virgin though because I've never had one with ricotta before.
I thought about you and that awesome farmers market when I was driving through Delaware last week. I hope you had a fabulous 4th!
Anna
Wow…this looks so amazing, I'm drooling here. LOL
DessertForTwo
Hi Dennis! Thanks for the comment on my pound cake recipe!
I love that you created your own cheesecake recipe! So many blogs feature unoriginal recipes. I'm so glad I found your site!
BEAR's Mom
I love cheesecake…and this one is gorgeous…i'm sure it was the hit of the July 4th picnic 😀
Thanx for stopping by and leaving comment on my blog. appreciate that. I'm a new follower of yours 😀
~victoria~
ateenagegourmet
Thank you for your tip about my avocado & watercress salad. I really appreciate your comments!
grace
a perfectly patriotic and pleasing dish, dennis! it's positively gorgeous, and quite unique–bravo.
~RED~
I am in love…can i bring you home?? LOL! I guess it's time for me tot ry a cheesecake w/ ricotta..
Sara
My husband and I fight over cheesecake. Usually we share a slice and I head straight to the back for the crust. That's the best part and unfortunately he agrees.
I gave you a Sunshine Award today. Details on my latest post. Thanks for your support!
Marly
Wow! What a beautiful dessert…and patriotic too. I do the same thing – I spend some time thinking about a dessert before I jump in and try it. I'm so glad you took the leap with this one! Marly
Sneige
Mouthwatering!
Dawn
Oh my gosh….to die for.
mike
Thank you for the nice comment on my tart noir – this looks incredible. I too have seen so many recipes with ricotta, but need to use it in a cheesecake rather than lasagna. Bravo!
Steve
This looks brilliant. You call it a cheesecake and I'm in!
Liv Wan
Ohh…Dennis your cheese cake just looks so so so tasty. I must give it a try some time. I probably have to run to supermarket buy the ingredients now.
Pilar
Thanks for visiting my blog.
Your blog is gorgeous, I'm going to follow it from now on.
This recipe cheesecake with ricotta sounds especially appealing for the long summer.
Thanks!
A SPICY PERSPECTIVE
Oh my goodness! Another gorgeous dessert. I love the addition of yogurt to the cheese cake. I can just imagine how it softens the texture and tartens (is that a word?) the flavors! Brilliant idea!
Never heard of digestive crackers, but I'll look around for them!
Daisy
I love ricotta. awesome cheescake and happy belated 4th of july to you!
Liren
Just when I think you can't top your pomegranate cake and tiramisu desserts, you create this stunning cheesecake! Wow, wow, wow! I've never heard of digestive crackers before, very interesting. Wonderful job on a gorgeous recipe and stunning photos!
Morellocherry
The best looking cheesecake ive seen in a while! yuuuum! lol.
Cooking with Kait
I love your patriotic cheesecake. Ricotta is such a wonderful filling.
Jun Belen
Oh my, I'm so glad I found your blog. Those berries are absolutely beautiful. Great post and lovely blog you have!
Gloria
Normally a Mix ricotta and yoogurt is absolutely nice for these recipes, love your recipe!!
Gloria
OMG! Dennis I really love ricotta cheescake and find this is absolutely georgeous, absolutely!
I love ricotta, now I mak my own ricotta recipe and is really nice.
Thanks by stopping by at my blog, love yours! gloria
Mary
Dennis, this a a super gorgeous cheese cake. The first cheese cake I learned to prepare was made with ricotta cheese. I love less sweet desserts, so I thought I'd died and gone to heaven. Your recipe sounds delicious and your cake looks wonderful. I hope you are having a great day. Blessings…Mary
Barbara
What a lovely cheesecake for the
4th! Or anytime! I like the idea for your crust and also the yogurt in the filling. Really looks delicious!
Jenn Erickson
Dennis, the cheesecake looks wonderful. I, too, am a new convert to Greek Yogurt and was thrilled to see that it played a part in this recipe. Love the use of the rich mascarpone and the digestive biscuits. I can see why your wife was such a witting accomplice in this cheesecake's disappearance!
Diana's Cocina
Dennis now you have me thinking about Ricotta Cheesecake. What a beautiful dessert.
roxan
Mmm Dennis I could go for a HUGE slice of this cheesecake right now! And from the looks of it, a ton of other people can also. GREAT creation. It's awesome that you winged it! I wish I had more people to feed, then I could make huge cheesecakes like this also!
Clivia
I love ricotta cheesecake. Greek yogurt sounds like the perfect addition. Your photos are gorgeous!
Biren
What a lovely pie…perfect for 4th of July! Hope you had a great 4th.
Tamara
Your cheesecake looks wonderful!
Tamara
http://hisperfectpromises.blogspot.com/
Lori Lynn
Love love love your patriotic cake!
Congrats on Top 9!
LL
Kath
No surprise that this is one of Today's Top 9, Dennis! What a gorgeous photo of an amazing-sounding cheesecake. Congratulations on making the Top 9! 8)
T.W. Barritt at Culinary Types
Absolutely gorgeous! I love patriotic desserts, and this is worthy of a star spangled celebration!