Servings
Font
Back
Ricotta Cheesecake
4.7 from 78 votes

Ricotta Cheesecake

Ricotta Cheesecake offers a lighter, subtly textured cheesecake with a graham cracker crust and a filling enriched by ricotta cheese and lemon zest. Fresh berries and raspberry complement the cake’s creaminess with natural sweetness and acidity. The topping is optionally glazed with apricot jelly for a glossy look. This dessert is especially suited for those wanting a cheesecake with gentle lemon notes and fresh fruit contrast.

Prep Time
20 mins
Cook Time
1 hr 15 mins
Additional Time
6 hrs
Total Time
7 hrs 35 mins
Servings: 10 -12 servings
Course: Cake

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

    Cup of Yum
  1. 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.
  2. 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.
  3. While crust is cooling, prepare the filling. 
  4. 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.
  5. 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.
  6. Pour batter into prepared crust. 
  7. 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.
  8. 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.