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Home » Recipes » Baking Recipes

Italian Ricotta Cheesecake with Berries

Published: Apr 18, 2021 · Modified: Aug 3, 2023 by Chef Dennis Littley

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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.

While we are making Italian desserts, be sure to try my delicious cannoli recipe and my cannoli cake. Soooo good.

Table of Contents:
  • What ingredients do I need to make a Ricotta Cheesecake?
  • How do I make a Ricotta Cheesecake?
  • More Cheesecake Recipes You’ll Love!
  • Recipe: Ricotta 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.

Be sure to also check out my tasty Japanese cheesecake recipe while we are on the subject.

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 graham crackers and grind to a fine meal.

four images showing how to prepare the cheesecake crust

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.

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!

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

slice of cheesecake on a plate with berries

Ricotta Cheesecake

Chef Dennis Littley
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
5 from 56 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 538 kcal

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!!

Video

Nutrition

Calories: 538kcalCarbohydrates: 48gProtein: 15gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 161mgSodium: 363mgPotassium: 289mgFiber: 2gSugar: 34gVitamin A: 990IUVitamin C: 31mgCalcium: 193mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 56 votes (35 ratings without comment)

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    Recipe Rating




  1. Pacheco Patty says

    July 05, 2010 at 10:02 pm

    WOW! (:-0) What a beautiful berry topped cheesecake, love the greek yogurt and pretty much everything you put it to this wonderful dessert, yummy!

    Reply
  2. Foodessa says

    July 05, 2010 at 10:00 pm

    My Hubby will be very pleased to see that this absolutely stunning cheesecake has his favourite soft cheese of Ricotta.

    You did an amazing creation with this great recipe ;o) I'm bookmarking this one for sure.

    Flavourful wishes,
    Claudia

    Reply
  3. A Thought For Food says

    July 05, 2010 at 9:44 pm

    Dennis…

    I'm having a tough time reading your blog because you make all of my favorite foods. I go absolutely crazy for cheesecake! This looks incredibly decadent. Another beautiful post!

    Reply
  4. Stella says

    July 05, 2010 at 9:10 pm

    Yum Dennis, I could eat half that thing right now! Seriously, I could…
    Hey, I love your new place for taking photos by the way. The lighting is beautiful and so is the background. It's funny how a pretty place with proper lighting can just make all of the difference! Though I'm sure your skills came in handy too (smile).

    Reply
  5. Debbie says

    July 05, 2010 at 9:04 pm

    Very patriotic, i like it! Good call on the strawberries and blueberries, sound great with the cheesecake!

    Reply
  6. Joy says

    July 05, 2010 at 8:10 pm

    Your topping looks so wonderful. It is perfect for a cheesecake. Great recipe.

    Reply
  7. Cristina - Teenie Cakes says

    July 05, 2010 at 8:01 pm

    Chef – This ricotta cheesecake looks luscious and just gorgeous color with all those lovely berries. I like the use of pistachios in your crust – sounds wonderful (I'm attempting a cobbler this afternoon that calls for pistachios too!)

    I'm going to be thinking about this all day. I need to make a cheesecake like this. Thank you for sharing your recipe.

    Reply
  8. Ana Powell says

    July 05, 2010 at 7:55 pm

    Oh my God, you are the perfect master.
    I am crawling at your feet, awesome cheesecake.
    Lovely clicks ♥

    Reply
  9. Candace says

    July 05, 2010 at 7:14 pm

    What a beautiful dessert! Looks delicious!

    Reply
  10. Leslie says

    July 05, 2010 at 7:03 pm

    What a beautiful dessert! Cherries and strawberries don't last long around here…one or the other of us is always dipping into them!

    Reply
  11. Paz says

    July 05, 2010 at 6:15 pm

    Oh my! What a wonderful-looking dessert!

    Paz

    Reply
  12. ~~louise~~ says

    July 05, 2010 at 5:26 pm

    I never saw a cheesecake like that on the Golden Girls. Heavenly, simply heavenly…

    I adore the combination of ricotta, marscapone and Greek yogurt. And that crust, oh goodness. I'm not much of a baker but I'm pretty good at whirling that blender of mine. A keeper for sure!!!

    Thanks for sharing…

    Reply
  13. Monet says

    July 05, 2010 at 5:02 pm

    Denis,
    You and I think alike! I made cheese cake (for the first time) this weekend and topped mine with fresh berries as well. Such a pretty and rich dessert for the fourth. I hope you have a wonderful week full of joy and blessings. Hugs!

    Reply
  14. Ingrid says

    July 05, 2010 at 5:01 pm

    I love mascarpone, ricotta, and greek yogurt so you can imagine how insanely delicious I think this looks and sounds!
    ~ingrid

    Reply
  15. tes says

    July 05, 2010 at 4:36 pm

    I hope you had great 4th of July!
    The cheesecake looks so amazing. It really keeps the mood of celebrating going!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. 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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