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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


 
Table of Contents:
  • Audio Player
  • 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

Audio Player

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?

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 Listen to the Post
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. Prerna says

    July 06, 2010 at 1:31 am

    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!

    Reply
  2. Lynn says

    July 06, 2010 at 1:26 am

    That cake looks gorgeous! I love ricotta based cheese cakes. Can't wait to try this. Thanks for sharing!

    Reply
  3. Jackie says

    July 06, 2010 at 1:17 am

    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

    Reply
  4. Recipe for Delicious says

    July 06, 2010 at 1:16 am

    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!

    Reply
  5. Drick says

    July 06, 2010 at 1:15 am

    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?

    Reply
  6. Torviewtoronto says

    July 06, 2010 at 12:52 am

    A colourful cheesecake looks delicious

    Reply
  7. lollcakes says

    July 06, 2010 at 12:30 am

    I love baked cheesecakes, this looks amazing Dennis!

    Reply
  8. Just Food Snobs says

    July 05, 2010 at 10:55 pm

    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!

    Reply
  9. Marcellina says

    July 05, 2010 at 10:54 pm

    This looks amazingly delicious!!! I love the combination of flavours!

    Reply
  10. Lazaro Cooks! says

    July 05, 2010 at 10:48 pm

    Dennis,

    Wonderful job my friend. Not only is the recipe great, but the photos are amazing.

    Be well

    Reply
  11. Amy Ricks says

    July 05, 2010 at 10:47 pm

    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.

    Reply
  12. Umm Mymoonah says

    July 05, 2010 at 10:33 pm

    Wow! A very tempting cheesecake

    Reply
  13. Erin says

    July 05, 2010 at 10:21 pm

    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

    Reply
  14. Le says

    July 05, 2010 at 10:18 pm

    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!

    Reply
  15. cindy says

    July 05, 2010 at 10:03 pm

    This looks wonderful and since we are still in cherry pie overload here I think cheesecake will be a yummy substitute! Thanks for sharing!

    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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