Ricotta Cheesecake
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Additional Time
6 hrs
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Total Time
7 hrs 35 mins
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Servings
10 -12 servings
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Course
Cake
Ricotta Cheesecake
Description
The cheesecake starts with a graham cracker crust baked briefly for a firm base. The filling blends granulated sugar rubbed with lemon zest, room temperature ricotta cheese, vanilla extract, salt, and eggs added one at a time to achieve a smooth, dense batter. Baking at 350°F for approximately 75-80 minutes sets the center just enough without overbaking, resulting in a tender, creamy texture characteristic of ricotta-based cheesecakes.
After cooling and chilling for at least six hours, fresh strawberry slices, raspberries, and blueberries are arranged atop the cheesecake. A light coating of warmed apricot jelly adds a subtle shine and slight sweetness but is not required. The topping complements the mildly sweet, cheesy filling with fresh fruit brightness and juicy contrast.
This dessert is ideal for serving chilled at gatherings or as a refined alternative to heavier cream cheese cheesecakes. It benefits from assembly shortly before serving to maintain fruit freshness and visual appeal.
Whole milk ricotta is preferred for creaminess, but part-skim may be used with slight texture variation. Delaying fruit topping until serving day preserves freshness and prevents sogginess.
Ingredients
For the Crust
- 1 cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup butter melted
For the Filling
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 32 ounces ricotta cheese room temperature
- 1 teaspoon vanilla extract pure
- ¼ teaspoon salt
- 4 egg room temperature
For the Topping
- 1-1/2 cups strawberry fresh strawberry slices and/or fresh whole raspberries
- 1-1/2 cups raspberry fresh strawberry slices and/or fresh whole raspberries
- 2 cups blueberries fresh
- ¼ cup apricot jelly heated slightly
Instructions
- Preheat oven to 350°F. Spray the bottom and sides of a 9-inch springform pan with nonstick spray and line the bottom with a piece of parchment paper. Set aside.
- Combine crust ingredients; mix well. Press evenly into the bottom and up the sides of the prepared pan. Bake crust for 7 minutes in preheated oven. Remove and cool on a wire rack.
- While crust is cooling, prepare the filling.
- Place the sugar and lemon zest in the bowl of a stand mixer or a large mixing bowl. Use your fingertips to rub the zest into the sugar until the sugar is moistened and fragrant.
- Add the ricotta cheese, vanilla, and salt. Mix with the stand mixer’s paddle attachment or with an electric hand mixer. Add eggs, one at a time; blend until smooth.
- Pour batter into prepared crust.
- Bake in preheated oven for 1 hour 15 minutes to 1 hour 20 minutes (75-80 minutes) or until center is just set. Remove to cooling rack. Cool completely; chill 6 to 24 hours.
- Arrange strawberries and/or raspberries and blueberries on cooled cheesecake. Brush jelly over fruit; chill at least 30 minutes to set glaze.
Notes
- Whole milk ricotta cheese is preferred for a creamier filling, though part-skim ricotta works as well.
- Do not add the fresh fruit topping until the day of serving, to maintain the fruit’s fresh appearance and avoid excess moisture on the cheesecake.
- The apricot jelly glaze is optional and is used mainly to add shine to the fruit topping.
User Reviews
Overall Rating
4.7
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