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    Ask Chef Dennis » Recipes » Italian Ricotta Cheesecake with Berries

    Italian Ricotta Cheesecake with Berries

    Published: Apr 18, 2021 · Modified: Apr 22, 2022 by Chef Dennis Littley · 169 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 28 votes
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    pinterest image of ricotta cheesecake

    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.

    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.

    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 digestive biscuits and grind to a fine meal.

    four images showing how to prepare the cheesecake crust

    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.

    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!

    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

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    slice of cheesecake on a plate with berries
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    5 from 28 votes

    Ricotta Cheesecake

    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
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 571kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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

    Calories: 571kcal | Carbohydrates: 48g | Protein: 15g | Fat: 36g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 358mg | Potassium: 285mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1108IU | Vitamin C: 31mg | Calcium: 187mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    pinterest image of ricotta cheesecake
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Biren

      July 06, 2010 at 3:08 pm

      What a lovely pie…perfect for 4th of July! Hope you had a great 4th.

      Reply
    2. Tamara

      July 06, 2010 at 2:54 pm

      Your cheesecake looks wonderful!

      Tamara
      http://hisperfectpromises.blogspot.com/

      Reply
    3. Lori Lynn

      July 06, 2010 at 2:44 pm

      Love love love your patriotic cake!
      Congrats on Top 9!
      LL

      Reply
    4. Kath

      July 06, 2010 at 2:12 pm

      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)

      Reply
    5. T.W. Barritt at Culinary Types

      July 06, 2010 at 2:07 pm

      Absolutely gorgeous! I love patriotic desserts, and this is worthy of a star spangled celebration!

      Reply
    6. Lauren @ Delicateflavors

      July 06, 2010 at 1:32 pm

      Pistachio for the crust, what a great idea! I have never used ricotta in my cheesecake, it is on my grocery list today. 🙂

      Reply
    7. Jann

      July 06, 2010 at 1:21 pm

      My mouth is watering so bad! This looks so delicious and just perfect for the occassion! I actually prefer using Ricotta for a cheese filling, it is not as sweet for my taste buds.I have been scrolling down looking at some of your other recipes and can't wait to get a few started in my kitchen. So happy you stopped by and introduced yourself!!

      Reply
    8. Lea Ann

      July 06, 2010 at 12:47 pm

      Beautiful dessert. I love cherries so much I could eat them in one setting! Isn't Greek Yogurt just the best? Thanks for stopping by my blog. Look forward to your posts.

      Reply
    9. Judy

      July 06, 2010 at 12:33 pm

      Hey, thanks for visiting my blog. I recently made a ricotta cheesecake also (http://judyskitchen.blogspot.com/search/label/Cheesecakes%20–%20Ricotta) and used almonds with homemade graham crackers for the crust. At first bite, I was disappointed since I prefer NY style firm cheesecakes. This was light and airy. But the cheesecake grew on me and I really liked it. However, I find that if you wait for the center to set, it's overbaked. You have to take a cheesecake out of the oven when just the edges are set to get the right texture. I'm just sayin'.

      Reply
    10. Cathy

      July 06, 2010 at 12:18 pm

      This looks absolutely luscious, Dennis. I haven't made a ricotta cheesecake in years and I think I better correct that mistake. This is a delicious way to use the wonderful berries that are in the market right now.

      Reply
    11. Tickled Red

      July 06, 2010 at 11:22 am

      Giggle…great minds think a like darlin' 🙂 Your cheesecakes looks amazingly delicious. I love the idea of pistachios in the crust. I have a few ricotta recipes if you ever wanna talk cheesecake.

      Reply
    12. kaztronomic

      July 06, 2010 at 6:48 am

      That looks AMAZING. Times like these make me really wish I could eat dairy! 😀

      Reply
    13. theUngourmet

      July 06, 2010 at 6:34 am

      Beautiful! I love the combination of berries in this. It's just perfect for the 4th!

      Reply
    14. Jess @ Bakericious

      July 06, 2010 at 4:45 am

      the cheesecake looks so good especially with the fruits, give me a slice pls P

      Reply
    15. baking.serendipity

      July 06, 2010 at 4:27 am

      Sounds delicious! I've never tried ricotta in a cheesecake, but really want to now. Thanks for sharing 🙂

      Reply
    16. Magic of Spice

      July 06, 2010 at 3:02 am

      Dennis, this is fantastic…A perfect and delightful dessert. Great photo as well!

      Reply
    17. rebecca

      July 06, 2010 at 3:00 am

      I must say, I'm salivating!

      I'm sure it must taste as unbelievably good as it looks.

      Reply
    18. penny aka jeroxie

      July 06, 2010 at 2:20 am

      So very moist and juicy from the fruits!

      Reply
    19. Cookie Sleuth

      July 06, 2010 at 1:49 am

      This looks really delicious! Thanks for the info on Sopressata last week.

      Reply
    20. Made2Order

      July 06, 2010 at 1:39 am

      haha I love how you just decided to "wing it". I do it all the time when it comes to baking, but i'm not as fortunate at times with the results haha. I've been a line cook for so long that we hardly ever measure as cooks. Bad habit, but not uncommon. I am attending the french pastry school soon in chicago, and hopefully i'll be able to wing out desserts when i graduate ha!

      Reply
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