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
Aditi Bahl
Cheesecake can be a diff as well as messy and time taking dessert. But you made it look like a very simple process. Plus it looks tempting and not trying this beauty is too difficult. Am surely making it this weekend.
Sangita
Heavenly dessert recipe! Such a delicious cheesecake…
Natalie
Oh Gosh. What a beautiful cheesecake. Sounds and looks heavenly delicious. I just have to make this asap. My boys will love this. Thanks!
Christina
Delish classic recipe!
Addison
This cheesecake is stunning! Love the use of ricotta!
Debra
Oh yum…..my grandmother always made her cheesecake with ricotta. I think I need to try this recipe in her honor. Thanks for posting.
Amy
Love a good cheesecake! This recipe looks easy enough to try.
Michele H Peterson
What a beautiful cheesecake! Perfect for Mother’s Day
Jere Cassidy
I have never made a cheesecake with ricotta cheese and I am pretty sure I am missing something special. This is a must-try recipe.
Nora
I love to bake with ricotta! Thanks for the idea to use it in a cheesecake!
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!