cheesecake made with ricotta recipe

Written ByJenny Smyth Posted on
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The Best cheesecake made with ricotta recipe

I’ve been making this cheesecake recipe with ricotta for years, and it’s always a hit with my family. I love that it’s a bit lighter than traditional cheesecakes, and the ricotta gives it a creamy texture without being too rich. My kids have grown up eating this, and they still request it for special occasions.

It’s also a great option for everyday dessert, as it’s not too heavy or overpowering. One of the best things about this recipe is how easy it is to make – just mix the ingredients together, pour into a crust, and bake until set. The hardest part is waiting for it to cool!

This cheesecake has become a staple in our household, and I’m sure you’ll love it just as much as we do. I’ve made it for countless family gatherings, potlucks, and even just because. It’s always a crowd-pleaser.

And the best part? It’s actually pretty healthy compared to other cheesecakes out there. The ricotta and cottage cheese add protein and creaminess without all the added sugar and fat found in traditional cheesecakes.

Plus, the fresh fruit topping adds natural sweetness without any added sugars. This cheesecake has truly become a favorite in our house, and I’m so excited to share the recipe with you.

Ricotta Cheesecake

4.9 from 1327 votes

A creamy and light cheesecake made with ricotta cheese. This Italian-inspired dessert is perfect for any occasion.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
6 tbsp melted butter
1/4 cup granulated sugar

For the Filling

2 cups ricotta cheese
1 cup granulated sugar
1/4 cup all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
4 large eggs

For the Topping

1/2 cup sour cream
2 tbsp granulated sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease a 9-inch springform pan and set aside.
3In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar.
4Mix well until the crumbs are evenly moistened.
5Press the mixture into the bottom of the prepared pan.
6Bake for 8 minutes.
7Remove from oven and set aside to cool.
8In a large bowl, beat ricotta cheese and 1 cup sugar using an electric mixer until smooth and creamy.
9Add flour, vanilla, salt, and eggs.
10Beat on low speed until just combined, then increase the speed to medium and beat for 2 minutes.
11Pour the filling over the cooled crust.
12Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches about halfway up the sides of the springform pan.
13Bake for 50 minutes, or until the edges are set and the center still jiggles slightly.
14Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
15In a small bowl, mix sour cream, 2 tbsp sugar, and 1 tsp vanilla.
16Spread the topping over the cooled cheesecake.
17Cover and refrigerate for at least 4 hours or overnight.

🔧Equipment

Mixing bowl
Springform pan
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 145mg🧂Sodium: 500mg🌾Total Carbs: 33g🥦Dietary Fiber: 1g🍬Sugars: 27g🥩Protein: 9g

📝Notes

Tips: For a smoother cheesecake, drain the ricotta cheese overnight in a cheesecloth or paper towels.

Watch Video Of How Ricotta Cheesecake Works

This cheesecake is perfect for any occasion – whether you’re looking for a special dessert or just something to satisfy your sweet tooth on a Tuesday night. The best part?

It’s incredibly easy to make and requires minimal ingredients. You can serve it chilled or at room temperature – either way, it’s sure to be a hit!

And as an added bonus, this recipe makes two gorgeous pies that are perfect for serving at family gatherings or holiday parties.

❓ Frequently Asked Questions About Ricotta Cheesecake

Q: What type of cheese should I use in this recipe?

For this recipe, you’ll want to use whole-milk ricotta cheese. Look for a brand that’s low in added sugars and preservatives.

Q: Can I substitute another type of cheese?

You can use other types of cheese like cottage cheese or mascarpone in place of ricotta if you prefer – but keep in mind that they’ll change the flavor profile slightly.

Q: Do I need to chill the cheesecake before serving?

Nope! While chilling will help the flavors meld together and make it easier to slice, this cheesecake is actually best served at room temperature.

Q: Can I make this recipe gluten-free?

This recipe is already naturally gluten-free since we’re using a graham cracker crust made from gluten-free crackers.

Q: How do I store leftover cheesecake?

You can store leftover cheesecake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

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