This fabulous cheesecake uses a combination of cream cheese and ricotta to create a lighter, but slightly rustic texture than regular cheesecakes. A creamy, sweet, and barely tangy filling is poured into a buttery graham cracker crust and baked until golden and set. It keeps very well and can be frozen, so you can make it in advance.
Our crustless ricotta cheesecake is one of the most popular desserts in this blog, so we needed to come up with a recipe that included cream cheese, an Americanized version of this Italian classic you might say.
It turned out so well!
Sweet, creamy but not completely smooth due to the rusticity of ricotta, and lighter without compromising texture.
A winner for Easter, Mother's day, and other special occasions, or just because you like ricotta and want to try something different.
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What is ricotta
Ricotta cheese is a type of fresh, soft cheese made from the whey left over from other cheesemaking processes. It has a mild, slightly sweet flavor and a crumbly texture that makes it perfect for use in desserts like cheesecake.
It's a staple in the Italian cuisine for both sweet and savory dishes.
We love it and use it in several recipes: ricotta toast, savory baked ricotta, ricotta berry squares, the best ricotta pie, and more.
Why make this recipe
- Flavor: it's a delicious, creamy, and decadent dessert that is loved by many. Making it at home allows you to customize the topping and adjust it to your liking.
- Make ahead: it keeps very well and can be frozen, so this is a dessert you can plan your menu.
- Texture: ricotta makes this cheesecake lighter and more delicate than regular ones.
Ingredient list
For the crust:
- Graham cracker crumbs: you need fine crumbs so using a food processor is the best choice. Use store-bought regular graham crackers or homemade graham crackers.
- Unsalted butter.
For the filling:
- Ricotta cheese: whole milk ricotta cheese is the best option due to its fat content and texture.
- Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess. I always use Philadelphia original cream cheese but other premium brands work fine.
- Sour cream: the regular type, full-fat sour cream cheese is used for richness and creaminess.
- White granulated sugar.
- Eggs: fresh, large.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Lemon zest: freshly grated.
See the recipe card towards the end of this post for quantities.
Variations & substitutions
- Spiced: instead of the lemon zest, add spice such as ground cardamom or cinnamon.
- A mix of citrus: lemon is a traditional Italian flavor, but use a mix of citrus zest like lemon-lime, or lemon, lime, and orange zest together for a more unique dessert.
- Liquor: add a tablespoon or two of an orange liqueur like Grand Marnier or Cointreau, or maybe Frangelico (hazelnut liqueur).
- Almond: use ½ teaspoon of pure almond extract instead of the lemon zest and a tablespoon of Amaretto for a deep flavor.
- Cookie crust: use another type of sweet crackers for the crumb base like honey maid graham crackers, cinnamon graham crackers, plain chocolate wafers, or vanilla wafers work well if you want to have a choice.
See this ricotta cheesecake for a crustless, 100% ricotta option.
How to make a ricotta cheesecake
The three types of cheese should be at room temperature. This is important to integrate them well. You should be able to combine them easily with a whisk.
The final batter is thin and almost smooth as the ricotta curds will never completely disappear.
The graham cracker crust should be baked for about 10 minutes before the filling is poured into it.
Have the oven preheated before you pour the batter into the prepared pan.
IMPORTANT: the temperature of the oven and subsequent cooling down of the cheesecake before refrigerating is important to avoid cracks and get a creamy filling. So don't rush it.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storage: this ricotta cheesecake keeps well for days in the fridge and can be frozen with great results. Always cover well in plastic wrap to avoid dryness, and add an extra layer of aluminum foil if freezing it. Do so without the berries. An airtight container can also be used if storing it in the fridge for up to a week.
- Toppings: besides fresh berries, as we do, you can use any cheesecake topping, homemade or store-bought. We love our fresh cherry sauce, homemade strawberry sauce, or lemon blueberry topping. For a sweeter dessert, use homemade dulce de leche or salted caramel. I don't recommend chocolate sauce as it can overpower the ricotta flavor.
Troubleshooting common issues
- Watery texture: this can happen if the ricotta cheese is not drained properly, or if the cheesecake is not baked for long enough. To avoid this problem, drain the ricotta if it has excess liquid (this varies depending on the brand) and bake the cheesecake until it is almost set and not too jiggly.
- Crumbly texture: overbaking can cause this, so be careful to start checking before the given time is up.
- Overbrowning: if it becomes too brown on the top or edges before the center is fully cooked, tent it with foil and continue baking.
- Cracking: this can happen if the cheesecake is overbaked, cooled too quickly, or if the oven temperature is too high.
Related recipes you might like:
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Ricotta Cheesecake
This fabulous cheesecake uses a combination of cream cheese and ricotta to create a lighter, but slightly rustic texture than regular cheesecakes. A creamy, sweet, and barely tangy filling is poured into a buttery graham cracker crust and baked until golden and set. It keeps very well and can be frozen, so you can make it in advance.
Ingredients
For the crumb crust:
- 1 ½ cups graham cracker crumbs, see Notes for alternatives
- 6 tablespoons unsalted butter, melted
For the ricotta filling:
- 1 ½ cups cream cheese, at room temperature
- 1 ½ cups ricotta cheese, at room temperature (drained if it has excess liquid)
- ⅔ cup sour cream, at room temperature
- ¾ cup sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- 2 teaspoons lemon zest
Instructions
For the crumb crust:
- Preheat the oven to 325°F/170°C.
- Have ready a 9-inch round cake pan with removable bottom (springform pan). Line it with foil if you want to (see Notes below).
- Grind graham crackers in the food processor until you have very fine crumbs.
- Add the melted butter and pulse until combined and no dry spots remain. It will look like wet sand.
- If you already have the crumbs, mix the ingredients in a bowl.
- Scatter this mixture in the prepared pan and press firmly onto the bottom. Use your hands or a measuring cup.
- Bake for 10 minutes. Remove from the oven and place on a cooling rack while making the filling.
- Don't turn off the oven.
For the ricotta filling:
- Lower the oven to 275°F/140°C.
- Mix cream cheese, ricotta, and sour cream in a large mixing bowl until very smooth. You can use a handheld mixer at low speed, or a wire whisk. If the cheese is at room temperature, mixing it by hand should not be a problem. We don't want to incorporate air into the batter.
- Gradually add sugar and mix until it's well incorporated. If using a handheld electric mixer, use it only until this part and at low speed. I use a whisk.
- Add eggs, two at a time, mixing with a wire whisk until fully combined, scraping down the sides of the bowl a few times. Be patient as the egg white sometimes takes a little longer to incorporate, and don't be tempted to beat. This is good for creaminess later.
- Add vanilla and lemon zest, stirring to incorporate well. The batter can have some ricotta pieces and that is fine. Especially if you only use a hand whisk.
- Pour the mixture into the baked crust. It might be warm and that’s fine.
- Bake the cheesecake for about 1 hour and 20 minutes, until the top is dry and the filling barely jiggles in the center. It might take you more or less time so start checking 10 minutes before the given time. Don't be tempted to bake it until the center is completely set. It will solidify as it cools down and after it’s refrigerated.
- Cool completely to room temperature in the pan on a wire rack, the center will fall a little.
- Wrap in plastic (still in the pan) and refrigerate for at least 6 hours. I usually leave it for 1 day. It's essential to chill it for several hours before eating it.
- When ready to serve, run a smooth-bladed knife carefully around the edges to loosen the cheesecake, open the springform ring, and, using a spatula, lift and transfer the cake to the serving plate.
- Serve cold or at room temperature, plain or with a topping. We love fresh berries that are tangy and make a great contrast with the creamy filling, especially raspberries.
- Store leftovers covered in plastic wrap or in an airtight container in the refrigerator for 4-5 days or frozen for up to a month. For the freezer, I wrap it in cling film first and then aluminum foil. Defrost at room temperature or in the fridge, depending on how much time you have.
Notes
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Lining the pan (optional): you can use a large piece of aluminum foil to line the bottom round of the pan to help you remove the cheesecake after it's baked. You will have excess foil hanging. Close the metal ring enclosing the foil and leaving the excess on the outside. Press this extra foil upwards against the sides of the pan. Follow instructions for the base and filling and bake as directed. After the cheesecake has been refrigerated and you're ready to serve it, bring down the excess foil and release the metal ring. Lift the foil and place your whole hand, palm up, between the foil and the metal base. Lift the cheesecake and carefully remove the foil as you place it on the serving plate. The cake is cold so it will hold.
- Storage: this ricotta cheesecake keeps well for days in the fridge and can be frozen with great results. Always cover well in plastic wrap to avoid dryness, and add an extra layer of aluminum foil if freezing it. Do so without the berries. An airtight container can also be used if storing it in the fridge for up to a week.
- Toppings: besides fresh berries, as we do, you can use any cheesecake topping, homemade or store-bought. We love our fresh cherry sauce, homemade strawberry sauce, or lemon blueberry topping. For a sweeter dessert, use homemade dulce de leche or salted caramel. I don't recommend chocolate sauce as it can overpower the ricotta flavor.
- Watery texture: this can happen if the ricotta cheese is not drained properly, or if the cheesecake is not baked for long enough. To avoid this problem, drain the ricotta if it has excess liquid (this varies depending on the brand) and bake the cheesecake until it is almost set and not too jiggly.
- Crumbly texture: overbaking can cause this, so be careful to start checking before the given time is up.
- Overbrowning: if it becomes too brown on the top or edges before the center is fully cooked, tent it with foil and continue baking.
- Cracking: this can happen if the cheesecake is overbaked, cooled too quickly, or if the oven temperature is too high.
Did you try this recipe?Let me know in the comments below!
Mary says
What is the purpose of lining the pan with foil? Didn’t see anything in the notes about it
Paula Montenegro says
Hi Mary, it will help when it's time to remove the cheesecake from the pan.
Linda P says
I want to compare the nutrition stats with one of your other cheesecake recipes, but I don’t see them here.
Paula Montenegro says
Hi Linda, they're added to the recipe card.