There’s something so irresistibly light and creamy about a cheesecake that’s made with ricotta. This Ricotta Cheesecake Recipe blends the smoothness of cream cheese with the delicate texture of ricotta, giving you a dessert that’s rich but never heavy. Trust me, it’s worth every step to get that perfect, silky bite.

A round cheesecake with three layers sits on a white plate dusted with powdered sugar. The bottom layer is thick, dark brown, crumbly crust. The middle layer is a smooth yellow creamy cheesecake. The top layer is white and creamy, covered with rows of bright red raspberries standing upright close to each other. The raspberries have a light dusting of powdered sugar, adding a soft white texture over the red. The background shows a blurred white marbled texture with some kitchen items in soft focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ricotta Cheesecake Recipe
Top Tip
How to Serve Ricotta Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ricotta Cheesecake Recipe

Why You'll Love This Recipe

I’ve been making this ricotta cheesecake for years, and each time it surprises me in the best way—airy yet creamy, subtly citrusy, and with just the right texture. It’s the kind of dessert that feels fancy but is actually really approachable to make at home.

Perfect Texture: The combination of ricotta and cream cheese creates a cheesecake that’s light and fluffy without losing that classic creaminess.
Simple Yet Elegant Flavor: A touch of orange zest and vanilla elevates the cheesecake, adding freshness that balances the richness.
Water Bath Baking: Using a water bath helps prevent cracks and keeps the cake moist—a professional trick that's easy to do at home.
Customizable Topping: The whipped ricotta topping is a light finish, but you can easily dress it up with your favorite fresh berries or chocolate chips.

Ingredients & Why They Work

This ricotta cheesecake uses simple, wholesome ingredients, each playing a crucial role. The ricotta brings a lighter texture than traditional cheesecake while cream cheese keeps that classic dense creaminess. Fresh orange zest gives an unexpected but welcome bright note.

Flat lay of a small mound of fresh ricotta cheese, a wedge of creamy cream cheese with a smooth surface, a small white ceramic bowl filled with granulated sugar crystals, a small white ceramic bowl of fine all-purpose flour, four large brown eggs with clean shells, a small white ceramic bowl containing bright orange zest strands, a small white ceramic bowl with clear vanilla extract liquid, a small white ceramic bowl of fine powdered sugar, a pinch of coarse salt crystals in a white ceramic bowl, and a simple stack of golden graham cracker crumbs in a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ricotta cheese: Make sure to properly drain it; otherwise, excess moisture can affect the cheesecake’s texture.
Cream cheese: Softened to room temperature to blend smoothly into the batter without lumps.
Granulated sugar: Sweetens just right and complements the tangy cheese.
All-purpose flour: Helps give the cheesecake structure so it sets properly.
Eggs: Add richness and help bind the mixture together; add them gradually to prevent overmixing.
Vanilla extract or vanilla bean paste: For that warm, sweet aroma which deepens the flavor.
Orange zest: Adds a fresh citrus brightness that cuts through the richness beautifully.
Powdered sugar: For the whipped ricotta topping, providing a gentle sweetness without graininess.
Graham cracker crust: A buttery, crispy base that supports the creamy filling perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts of this ricotta cheesecake recipe is how easy it is to tailor it to your taste. I often swap out orange zest for lemon or add a splash of amaretto in the batter for a nutty twist. You can even experiment with different crusts or toppings.

Variation: For a berry burst, fold fresh blueberries into the batter before baking—I've tried it, and it’s a lovely surprise in every bite.
Dairy-Free Version: Try using vegan cream cheese and ricotta-style tofu, though baking times may vary.
Gluten-Free Crust: Swap graham crackers for gluten-free cookies or ground nuts to suit dietary needs.
Extra Texture: Add toasted almonds or a sprinkle of crushed pistachios over the ricotta topping for a delightful crunch.

Step-by-Step: How I Make Ricotta Cheesecake Recipe

A slice of cheesecake is shown on a white plate with subtle textured lines. The cheesecake has three visible layers: a firm, dark brown crumb crust at the bottom; a thick, creamy pale-yellow middle layer; and a smooth white top layer of cream. Bright red raspberries, dusted lightly with white powdered sugar, are arranged in a neat row on top of the cream layer. A silver fork is placed to the right side of the plate. The background is blurred but includes another slice of cheesecake on a white plate and a white marbled texture beneath the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Drain the Ricotta for Best Texture

Draining the ricotta is a game-changer for this recipe. I usually line a fine mesh sieve with cheesecloth, add the ricotta, fold over the cloth, and top it with a plate weighted down by something heavy (like a bowl of water). I let it drain in the fridge for a few hours or overnight if I have time. This removes extra moisture that can make the cheesecake watery, giving you a firmer but tender texture.

Step 2: Prepare the Graham Cracker Crust

While the ricotta drains, I whip up the graham cracker crust—simply crushed graham crackers mixed with melted butter and pressed firmly into my springform pan. Bake it briefly so it sets before adding the batter. This step ensures a crunchy, buttery base that won’t get soggy.

Step 3: Mix the Cheesecake Batter

I soften my cream cheese well before starting—this makes the mixing super smooth. First, I beat the cream cheese until creamy, then add sugar and beat again. Next comes the drained ricotta, beating it in thoroughly. Flour joins the mix for structure, followed by the eggs, added one at a time to avoid overmixing—this prevents cracks later. Finally, I add the vanilla, salt, and fresh orange zest, giving a quick mix to bring it all together.

Step 4: Bake in a Water Bath

Pouring the batter over the cooled crust is always exciting! Then I wrap the bottom of the pan tightly with foil—essential to avoid water leaks—and place it inside a larger roasting pan. A hot water bath goes into the roaster, helping keep the baking gentle and even. I bake at 325ºF for about 60-75 minutes, checking for a slight jiggle in the center but firm edges. Turning off the oven and letting it sit for an hour inside finishes the cooking gently.

Step 5: Chill and Add the Ricotta Topping

After cooling the cheesecake to room temperature, I pop it in the fridge for at least 6 hours—this is key for the flavors to meld and the texture to set beautifully. The topping is simply whipping the reserved drained ricotta with powdered sugar and vanilla until creamy. I spread this luscious layer over the chilled cheesecake before decorating.

Top Tip

From my years of making this Ricotta Cheesecake Recipe, I’ve learned a few tricks that really ensure success and help you avoid common pitfalls. These tips can make the difference between a good cheesecake and a fantastic one.

Proper Ricotta Draining: Don’t rush this step. Well-drained ricotta means no watery cheesecake and a much better texture.
Don’t Overmix After Eggs: Once the eggs go in, mix just enough to combine. Overmixing introduces air bubbles that can cause cracks during baking.
Water Bath is a Must: It might sound fancy but wrapping your pan and using a water bath reduces cracking and keeps the cheesecake silky.
Oven Temperature Accuracy: Use an oven thermometer if you can—the temperature difference can greatly impact baking times and texture.

How to Serve Ricotta Cheesecake Recipe

Garnishes

I love topping this cheesecake with fresh raspberries or strawberries because their natural tartness complements the creamy filling so well. Sometimes, I sprinkle a few mini dark chocolate chips or shaved citrus zest on top for extra flair. A light dusting of powdered sugar right before serving is always a nice touch too.

Side Dishes

Since this cheesecake is a dessert, I typically serve it after a light meal. It pairs wonderfully with a fresh fruit salad or a cup of strong espresso. For brunch, it’s a delightful finish after savory dishes like quiche or salads.

Creative Ways to Present

For special occasions, I sometimes make mini cheesecakes using muffin tins lined with graham cracker crusts, perfect for individual servings. Another idea I adore is layering cheesecake slices with fresh berries and whipped cream in glass jars for an elegant parfait-style dessert display.

Make Ahead and Storage

Storing Leftovers

Leftover ricotta cheesecake should be stored in an airtight container in the fridge. I’ve kept mine fresh for up to 4-5 days, and it stays moist and flavorful. Just keep the ricotta topping covered well to prevent it from drying out.

Freezing

Freezing works great if you want to prep ahead. I freeze cheesecake slices individually wrapped with plastic wrap and then sealed in airtight containers. This method keeps them fresh for up to 2 months. When ready, thaw overnight in the fridge for best results.

Reheating

I usually serve this cheesecake chilled, but if you prefer it a bit softer, I let slices sit at room temperature for 15-20 minutes before enjoying. I avoid microwaving because it can make the texture gummy, but a warm knife tip helps cut perfect slices.

Frequently Asked Questions:

Can I use store-bought ricotta for this cheesecake?

Absolutely! Just be sure to drain it thoroughly as extra moisture can affect the cheesecake’s texture. I recommend draining it for several hours or overnight if possible.

Why do I need to bake the cheesecake in a water bath?

Baking in a water bath keeps the temperature around the cheesecake consistent and gentle, preventing cracks and ensuring a smooth, creamy texture.

How do I know when the cheesecake is done baking?

Look for the edges to be set and the center to still jiggle slightly when you gently shake the pan. It should not be liquidy or overly wobbly.

Can I prepare this cheesecake in advance?

Yes! This cheesecake actually benefits from chilling for several hours or overnight, which helps the flavors to develop and the texture to set perfectly.

Final Thoughts

This Ricotta Cheesecake Recipe has become my go-to when I want something that feels special but not intimidating. It strikes the perfect balance between light and decadent, and every time I take it out of the oven, I get excited to share it with friends and family. I’m confident you’ll love it just as much—so go ahead, give it a try, and enjoy that creamy, zesty goodness in every bite!