There’s something so irresistibly creamy and light about this cheesecake that always wins me over — that’s exactly why this Ricotta Cheesecake Recipe has become my go-to dessert when I want to impress and enjoy a slice of silky bliss at home.

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

This ricotta cheesecake feels like a fresh, lighter twist on traditional cheesecake, without sacrificing any of the rich, velvety texture you adore. I've made it countless times, and every single bake turns out smooth and beautifully creamy.

Light and Creamy Texture: Thanks to ricotta cheese, it’s less dense but just as luscious, perfect for those who want something indulgent yet not heavy.
Simple Ingredients: You probably have most of what you need in your fridge or pantry, making it an accessible dessert anytime.
Water Bath Baking: This technique keeps the cheesecake from cracking and ensures it stays silky smooth.
Versatile Toppings: The ricotta topping pairs beautifully with fresh fruit or even a light drizzle of honey, letting you get creative.

Ingredients & Why They Work

Each ingredient in this Ricotta Cheesecake Recipe plays a key role in achieving that perfect creamy texture and balanced flavor. Here’s a quick look at why they’re essential and some tips for choosing the best:

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: The star of the show! Using well-drained ricotta keeps the cheesecake moist but not watery; you can use store-bought but draining it overnight makes a huge difference.
Cream Cheese: Brings richness and that classic cheesecake tang, softened well to avoid lumps in the batter.
Granulated Sugar: Sweetens gently without overpowering the delicate ricotta flavor.
All-Purpose Flour: Helps bind the cheesecake batter and keeps it stable during baking.
Eggs: These create structure and hold everything together; they also provide richness.
Vanilla Extract or Bean Paste: Adds warm, fragrant notes that complement the cheese.
Orange Zest: A little zing that lifts and brightens the flavor — don’t skip it!
Salt: Enhances all the flavors, balancing the sweetness and creaminess.
Powdered Sugar: For the whipped ricotta topping, it blends smoothly without graininess.
Graham Cracker Crust: The buttery, crunchy base that anchors the cheesecake—perfect contrast in texture.

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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

I love customizing this ricotta cheesecake depending on the season or my mood. It’s a versatile base, so you can easily tweak it to suit your taste or dietary needs.

Berry Twist: One of my favorite variations is to swirl in fresh or macerated berries before baking for vibrant pops of flavor.
Gluten-Free Crust: Swap the graham crackers for almond flour or gluten-free cookies to make it gluten-free without losing the crisp base.
Citrus Swirl: Besides orange zest, I sometimes add lemon zest or a splash of limoncello for an extra citrusy zing.
Lower Sugar Version: I occasionally reduce the sugar slightly and pair the finished cake with naturally sweet toppings like fresh figs or honey.

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 Your Ricotta for the Best Texture

Start by draining the ricotta cheese — this removes excess moisture so your cheesecake sets beautifully without being runny. I usually wrap the ricotta in a cheesecloth-lined sieve, place a plate on top, and press with a bowl of water or a small weight. Leaving it in the fridge for a couple of hours (or even overnight) is a game-changer. Trust me, it’s worth the wait.

Step 2: Prep and Bake the Graham Cracker Crust

While the ricotta drains, prepare your crust. I follow the simple graham cracker crust recipe linked above, pressing it firmly in the pan, then baking it until it’s golden and crisp. This step provides that perfect crunchy foundation for your creamy topping.

Step 3: Whip Up the Creamy Cheesecake Batter

Beat softened cream cheese with sugar until smooth and creamy — about 2 minutes on medium speed works well. Then, carefully add the drained ricotta, mixing just long enough to combine. Add flour, then eggs one at a time, mixing gently to avoid overworking the batter (this helps prevent cracking). Finally, stir in the vanilla, salt, and bright orange zest for that lovely aroma and flavor pop.

Step 4: Bake with a Water Bath for Even Cooking

Pour the batter over your cooled crust. Wrapping the pan’s bottom with foil is a smart move to prevent water leaks. Then place the pan inside a larger roasting pan filled halfway with hot water — this gentle steam bath ensures even baking and keeps cracks away. Bake in a 325ºF oven for 60 to 75 minutes. The cheesecake is done when it jiggles just a bit in the center but looks set around the edges.

Step 5: Chill and Top Your Cheesecake

Turn off the oven and leave the cheesecake inside for one hour, then cool it to room temperature before refrigerating for at least 6 hours or overnight. Before serving, whip together the remaining ricotta, powdered sugar, and vanilla into a smooth, creamy topping. Spread it lovingly over the chilled cheesecake and add your favorite fresh berries or chocolate chips for the perfect finishing touch.

Top Tip

Over the years, I’ve learned a few tricks that transform this Ricotta Cheesecake Recipe from good to absolutely stunning. If you follow these, you’ll avoid the common pitfalls and get that melt-in-your-mouth texture every time.

Drain Thoroughly: Don’t rush the ricotta draining step — watery ricotta will make your batter too loose.
Room Temperature Eggs: Using room-temp eggs helps them incorporate better, preventing lumps and overmixing.
Water Bath Setup: I line the baking tray with a kitchen towel under the roasting pan to keep it stable and safe from spills.
Patience Is Key: Resist the urge to open the oven door while baking; even slight temperature changes can cause cracks.

How to Serve Ricotta Cheesecake Recipe

Garnishes

I usually top mine with fresh raspberries or sliced strawberries — they add a beautiful, natural sweetness and vibrant color. A light dusting of powdered sugar or a drizzle of honey also works wonders for an elegant touch.

Side Dishes

This cheesecake pairs nicely with a simple cup of espresso or a fruity sorbet on the side. If I'm serving it for a celebration, I like to add a crisp mint salad or citrusy fruit salad to balance richness with freshness.

Creative Ways to Present

For special occasions, I’ve tried serving this cheesecake in individual mason jars or topping it with edible flowers and crushed pistachios for that extra wow factor. A drizzle of homemade berry coulis also makes it feel festive.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake in an airtight container in the fridge — it stays fresh and creamy for up to 4 or 5 days. Just keep it covered so it doesn’t absorb any fridge odors.

Freezing

This cheesecake freezes beautifully. I usually freeze it uncovered on a tray first, then wrap it tightly in plastic wrap and place it in an airtight container to prevent freezer burn. It keeps well for up to 2 months.

Reheating

When ready to eat leftovers from the freezer, thaw in the fridge overnight. You can enjoy it chilled or bring to room temperature before serving. Avoid heating it in the microwave; this cheesecake is best enjoyed cold or at room temp for the creamiest texture.

Frequently Asked Questions:

Can I use regular cottage cheese instead of ricotta?

Cottage cheese has a different texture and higher moisture content compared to ricotta, which may result in a less smooth cheesecake. If you substitute, be sure to blend the cottage cheese thoroughly in a food processor and drain it well to reduce moisture for best results.

How do I prevent my ricotta cheesecake from cracking?

The key to preventing cracks is to avoid overmixing once the eggs are added, bake in a water bath to maintain gentle, even heat, and let the cheesecake cool slowly inside the turned-off oven before chilling. These steps help keep the texture smooth and crack-free.

Can I make this cheesecake ahead of time?

Absolutely! This recipe actually benefits from chilling overnight, which enhances the texture and flavor. Just be sure to keep it well covered in the fridge, and add the ricotta topping just before serving for the freshest look and taste.

What’s the best way to drain ricotta?

The best way is to place your ricotta in a cheesecloth-lined fine mesh sieve, fold the cloth gently over the cheese, and set it with a weight on top (like a plate with a bowl of water). Refrigerate this for a couple of hours or overnight. This removes excess moisture and ensures a creamy but firm cheesecake batter.

Final Thoughts

This Ricotta Cheesecake Recipe has become one of my absolute favorites — it’s the kind of dessert that feels both special and approachable at the same time. Whether you’re sharing it with close friends or treating yourself after a long day, it never fails to bring smiles. I hope you’ll give it a try and enjoy every creamy, citrus-kissed bite as much as I do.