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
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 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 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!!
Prerna
Wow! how can I not discover your blog before?? Your recipes are exactly what I always crave to try and of-course eat 🙂
But let me thank you for discovering me and also thanx a lot for your wonderful comments! That means a lot to me.
Keep up the good work and keep pulling people like me towards your wonderful space!
Lynn
That cake looks gorgeous! I love ricotta based cheese cakes. Can't wait to try this. Thanks for sharing!
Jackie
Mhmmm, this looks delish, Dennis! I bought some ricotta the other day and have been wondering what I should do with it. Maybe I'll take a leaf outta your book!
Hope you had a lovely 4th 😉
Jax x
Recipe for Delicious
Thanks YOU Dennis, for the recipe. This one looks awesome too. I too have recently fallen head over heels for Greek yogurt. Check out my panna cotta with Greek yogurt!
Drick
simply the best sounding cheesecake I have ever read or looked at…am sure gonna make this one…now, I seem to be the only one who needs an explanation of the red fruit juice, what kind?
Torviewtoronto
A colourful cheesecake looks delicious
lollcakes
I love baked cheesecakes, this looks amazing Dennis!
Just Food Snobs
The colors and the texture of your ricotta cheesecake are beautiful! I love the glaze on the fruit topping, beautiful recipe and love the digestive bisquits!
Marcellina
This looks amazingly delicious!!! I love the combination of flavours!
Lazaro Cooks!
Dennis,
Wonderful job my friend. Not only is the recipe great, but the photos are amazing.
Be well
Amy Ricks
Thanks very much for visiting me over at Kitchen Centsability! Thought, I would jump over and say "hello" to you as well. WOW! Glad I did (though I'm sure my waistline will not be). A simply decadent looking Ricotta Cheesecake you have on display! I will absolutely be make it very soon.
Umm Mymoonah
Wow! A very tempting cheesecake
Erin
I'll trade you a s'more stuffed brownie for a big (I mean HUGE) piece of this delicious looking cheesecake! YUM!
http://www.makingmemorieswithyourkids.blogspot.com
Le
Oh wow this is amazing! I've never tasted ricotta cheesecake before, and sadly I probably never will (can't have much dairy) but I'm sure it tastes as divine as it looks. The fruits are perfect for the whole 4th of July celebration!
cindy
This looks wonderful and since we are still in cherry pie overload here I think cheesecake will be a yummy substitute! Thanks for sharing!
Pacheco Patty
WOW! (:-0) What a beautiful berry topped cheesecake, love the greek yogurt and pretty much everything you put it to this wonderful dessert, yummy!
Foodessa
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
A Thought For Food
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!
Stella
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).
Debbie
Very patriotic, i like it! Good call on the strawberries and blueberries, sound great with the cheesecake!