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ricotta cheesecake topped with whipped cream and blackberries on a white platter
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4.8 from 10 votes

Ricotta Cheesecake with Blackberries

The combination of mascarpone and ricotta make this ricotta cheesecake a perfect Italian dessert! Flavored with Lime and topped with Blackberries is a delicious flavor combination your friends and family will love.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Italian
Keyword: Cheesecake, ricotta cheesecake
Servings: 16
Calories: 423kcal
Author: Chef Dennis Littley


Crust for Cheesecake

  • 12 Digestive Biscuits or one pack of Graham Crackers
  • 6 tbs of Unsalted Butter melted

Ricotta Cream

  • 16 oz Ricotta Cheese
  • 16 oz Mascarpone
  • 8 oz Greek Yogurt or Sour Cream
  • 1 cup Sugar
  • 6 large Eggs
  • 2 Tablespoons Flour
  • grated peel of one Lime
  • Juice from one Half Lime
  • 1 Tablespoon Pure Vanilla
  • 1 Teaspoon Salt
  • 1 pint blackberries
  • 2 tbsp blackberry jam or strawberry
  • 1 cup heavy cream
  • 1 Tbsp sugar
  • 1 tsp vanilla



  • In a food processor, process the digestive biscuits to a fine meal.
  • Melt the Butter
  • add the butter to the digestive biscuits.
  • 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.
  • Let cool.

Ricotta Cream

  • In your mixer blend together the Ricotta Cheese, Mascarpone, and Greek yogurt blend until smooth.
  • Add eggs one at a time until well blended.
  • Add sugar, flour, salt, grated lime peel, lime 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. *
  • Allow to cool for at least 6 hours or overnight.


  • Heat jam in saute pan till it begins to get more liquid*
  • use a brush or spoon to spread melted jam on top of cheesecake
  • Begin setting blackberries, bottom down in a circle (leave a small border for whip cream) then begin inside that circle and repeat until the top of the cake is covered with blackberries
  • Whip cream with sugar and vanilla until stiff
  • Place cream in a pastry bag, and decorate outside of the blackberries


*The top of the cheesecake can get brown, if you are not topping it or prefer a lighter top, cover with foil for half of the time in the oven.
*using the jam will help keep the berries in place


Calories: 423kcal | Carbohydrates: 29g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 145mg | Sodium: 274mg | Potassium: 148mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1040IU | Vitamin C: 6.5mg | Calcium: 147mg | Iron: 1.1mg