There's something wonderfully light and velvety about this cheesecake that sets it apart from your classic cream cheese versions. This Ricotta Cheesecake Recipe brings a bright, silky texture and subtle citrus notes that make it a showstopper at any gathering—plus, it’s easier than you might think!

The image shows a round cheesecake with three main layers. The bottom layer is a thick, crumbly brown crust. Above this is a smooth, light yellow cream cheese layer. The top layer is white and smooth, covered with many fresh red raspberries arranged closely together in neat rows. The raspberries are dusted with a light sprinkle of powdered sugar. The cheesecake is placed on a white plate, and the surface beneath has a white marbled look. In the background, there are blurred kitchen items and a bowl of more raspberries. 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 made this ricotta cheesecake more times than I can count, and it never fails to impress. The balance of tangy ricotta and creamy cream cheese creates a dessert that feels special without being fussy. Let me share why it’s worth adding to your repertoire.

Texture Perfection: The ricotta keeps the cheesecake light and airy, unlike the heavy, dense feel of traditional cheesecakes.
Bright Orange Zest: A touch of citrus zest makes the flavor pop and adds wonderful freshness.
Water Bath Baking: This technique ensures a silky smooth finish without cracks — trust me, it really works!
Versatile Topping: You get a luscious ricotta topping that you can dress up however you like — berries, chocolate, or a dusting of cocoa powder all work beautifully.

Ingredients & Why They Work

Each ingredient plays a key role in building the signature flavor and texture of this ricotta cheesecake. From creamy ricotta to rich cream cheese, the combination strikes the perfect balance—and here’s what to look out for when shopping.

Flat lay of a small mound of fresh ricotta cheese, a simple white ceramic bowl filled with creamy softened cream cheese, a small white bowl containing granulated sugar, a few whole brown eggs with clean shells neatly arranged, a small white bowl with all-purpose flour, a small white bowl holding bright orange zest strands, and a small white bowl with vanilla extract, all 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: Use whole milk ricotta that’s well-drained for a creamy but not watery texture. If you have time, homemade ricotta is a game changer!
Cream Cheese: Softened but still cool cream cheese helps create a smooth, luscious batter without lumps.
Granulated Sugar: Sweetens the cheesecake but not too much—just enough to enhance the natural tang of the cheese.
All-Purpose Flour: Acts as a subtle binder without changing the flavor or heaviness of the cheesecake.
Eggs: Bring structure and richness; adding them one at a time prevents over-mixing and cracking.
Vanilla Extract / Vanilla Bean Paste: Adds warm, aromatic depth.
Orange Zest: Brightens the cheesecake with citrus notes, making it feel fresh and light.
Salt: Balances sweetness and enhances flavors.
Powdered Sugar (for topping): Adds a tender sweetness to the ricotta dollop on top.
Graham Cracker Crust: Provides a crunchy, buttery base that contrasts beautifully with the soft filling.

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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 like to keep this ricotta cheesecake classic, but sometimes I’ll swirl in a bit of homemade berry jam before baking for a pretty marbled effect. Don’t be afraid to make it your own—this recipe is quite forgiving and welcomes your creativity.

Variation: Try adding a tablespoon of almond extract instead of vanilla for a nutty twist I discovered at a family brunch—it was an instant hit!
Dietary Swap: For a lighter version, substitute part of the cream cheese with Greek yogurt, but remember it will be less dense.
Seasonal Touch: Garnish with fresh figs or roasted pears in the fall for a cozy seasonal upgrade.

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

A slice of cheesecake with three visible layers sits on a white plate with fine ridges. The bottom layer is a dark brown, crumbly crust. The middle layer is a thick, creamy pale yellow cheesecake with a smooth texture. The top layer is a smooth white cream spread evenly, topped with two rows of bright red raspberries, each berry dusted lightly with powdered sugar. A silver fork lies next to the cheesecake on the right side of the plate. The setting has a warm, soft light with a white marbled surface underneath the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Drain the Ricotta Right

Draining your ricotta cheese is a non-negotiable step for a silky cheesecake. I usually start by lining a fine mesh sieve with cheesecloth, then gently folding it over the ricotta. Placing a plate with a small weight on top helps draw out moisture. If you have the time, I swear by letting it drain overnight in the fridge—it makes a huge difference in texture and prevents a watery filling.

Step 2: Prepare Your Graham Cracker Crust

While you let that ricotta drain, you can make the graham cracker crust. Press it firmly into your pan and bake it until it’s golden and just set, then let it cool completely. This pre-bake helps keep the crust crisp once the cheesecake bakes.

Step 3: Build the Creamy Batter

I always start by beating the cream cheese for a good 2 minutes until it feels pillow-soft. Then I add sugar and beat it again to make sure it's fully dissolved for that silky mouthfeel. Next up, the drained ricotta joins the party—mix it well so the batter stays smooth. Adding the flour and eggs one by one ensures even incorporation; just don’t overdo the mixing once the eggs are in to keep the cheesecake crack-free. Then a quick blend of vanilla, salt, and orange zest rounds out the flavor.

Step 4: Bake with a Water Bath

Pour the batter over your cooled crust and wrap the pan’s bottom with foil to avoid leaks. Nestle the pan in a larger roasting pan filled with hot water—that’s your water bath, the secret to a creamy, crack-free cheesecake. I bake it low and slow at 325ºF for about 60 to 75 minutes. The trick is to look for slight jiggle in the center while the edges are set. Then I turn off the oven and let the cheesecake sit quietly for an hour inside—this gradual cooling helps prevent those dreaded cracks.

Step 5: Chill and Add the Finishing Touches

After the hour in the oven, I take it out and let it cool to room temp before chilling it in the fridge for at least 6 hours. For the topping, a quick whip of the reserved ricotta with powdered sugar and vanilla turns into a luscious spread that I smooth on just before serving. From there, add your favorite fruits or a sprinkle of chocolate chips—presentation is the fun part!

Top Tip

Having baked this Ricotta Cheesecake Recipe many times, I’ve learned a few tricks that keep it flawless every time. Patience is key—don’t rush the ricotta draining, baking, or chilling stages.

The Water Bath: I used to skip this and ended up with cracks; once I started using a water bath, my cheesecakes looked professionally smooth.
Don’t Overmix After Eggs: That’s the biggest cause of cracks. Gently fold in eggs one by one.
Use an Oven Thermometer: Ovens can be tricky—knowing the exact temperature helped me avoid overbaking and drying out my cheesecake.
Chill Thoroughly: I always wait the full 6 hours or overnight if I can. It solidifies the flavors and makes slicing neater.

How to Serve Ricotta Cheesecake Recipe

Garnishes

My go-to garnishes are fresh raspberries and thin orange zest strands—they echo the flavors inside and add a pop of color. Sometimes I like to scatter a handful of mini dark chocolate chips on the ricotta topping for a fun texture contrast.

Side Dishes

This cheesecake pairs beautifully with a light espresso or a fruity dessert wine. I’ve served it alongside a simple mixed berry salad for a refreshing finish after a rich meal.

Creative Ways to Present

For special occasions, I’ve arranged the cheesecake on a pretty platter with edible flowers and drizzles of local honey. Another favorite: serve individual slices topped with a dollop of whipped cream and a sprig of mint for a restaurant-worthy feel.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cheesecake tightly in plastic wrap and store it in the fridge. It stays fresh and creamy for up to 4 or 5 days, which is perfect for a sweet treat all week long.

Freezing

I’ve frozen this cheesecake both baked and sliced, and it holds up really well. For best results, freeze it uncovered until firm, then wrap in plastic wrap plus foil, or place in an airtight container. It lasts about 2 months this way.

Reheating

I prefer serving it cold straight from the fridge, but if you want to take the chill off, let slices sit at room temperature for 20 minutes. Avoid microwaving, since that can alter the texture.

Frequently Asked Questions:

Can I use store-bought ricotta for this recipe?

Yes! Just make sure to drain it very well, as excess moisture can make the cheesecake watery. Draining overnight in cheesecloth lined sieve works best.

Why do you bake the cheesecake in a water bath?

The water bath creates a gentle, moist heating environment that prevents cracks and helps the cheesecake cook evenly, resulting in a creamy texture. Skipping it can lead to a cracked, dry cheesecake.

Can I make this cheesecake ahead of time?

Absolutely! This ricotta cheesecake actually benefits from sitting in the fridge for several hours or overnight, which develops its flavors and helps it set perfectly.

How do I avoid cracks on my cheesecake?

The best way is to use a water bath during baking, add eggs one at a time, avoid overmixing, and allow the cheesecake to cool gradually inside the turned-off oven before chilling.

Final Thoughts

This Ricotta Cheesecake Recipe is one of those desserts that I love sharing because it surprises people with its delicate texture and bright flavor, yet it’s easy enough to make any day of the week. Whether for a dinner party or a cozy Sunday treat, it feels like a special indulgence that’s well worth the little time and care it takes. Give it a go—you might find this quickly becoming your new favorite cheesecake.