There's something wonderfully fresh and light about homemade cheesecake, and this Ricotta Cheesecake Recipe truly brings that to life. With its creamy texture and subtle citrus notes, it’s a dessert that feels both indulgent and effortlessly elegant—perfect for any occasion.

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

From my kitchen to yours, this ricotta cheesecake has won over every dessert skeptic I’ve shared it with. There’s a gentle tanginess combined with the rich creaminess of ricotta that makes it stand apart from your typical cheesecake. Trust me, it’s worth the little extra step of draining the ricotta!

Perfectly Light Texture: Thanks to the ricotta’s fluffier profile, this cheesecake feels airy without sacrificing creaminess.
Subtle Citrus Brightness: The orange zest adds a refreshing twist that keeps every bite lively and interesting.
Cream Cheese Balance: Combining cream cheese and ricotta results in a silky, rich yet mild flavor that everyone loves.
Water Bath Baking: Using a water bath ensures a crack-free surface and that gentle, custardy finish we all hope for in a good cheesecake.

Ingredients & Why They Work

This ricotta cheesecake brings together a few simple ingredients, each chosen to create the ideal balance of texture and flavor. Picking quality ricotta and managing the moisture is key here, so don’t rush the draining step. Once you nail that, everything else falls perfectly into place.

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: Look for fresh, good-quality ricotta and make sure to drain it well—this prevents a soggy cheesecake and creates creaminess without excess moisture.
Cream Cheese: Adds that classic cheesecake tang and smoothness; make sure it’s softened to room temperature for easy mixing.
Granulated Sugar: Sweetens without overpowering, balancing the mild ricotta flavor perfectly.
All-Purpose Flour: A small amount helps stabilize the cheesecake, keeping it firm but tender.
Eggs: Bind everything and give structure; adding them one at a time prevents over-mixing, which can crack your crust.
Orange Zest: My favorite surprise ingredient—it gives the cheesecake a lovely citrus brightness without being overly sharp.
Vanilla Extract/Bean Paste: Enhances all the flavors subtly and rounds out the sweetness.
Salt: A pinch accentuates the other flavors and balances the richness.
Powdered Sugar: For the ricotta topping, making it just sweet enough and perfectly fluffy.
Graham Cracker Crust: A buttery, crunchy base that beautifully contrasts the creamy cheesecake.

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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 making this ricotta cheesecake exactly as is, but sometimes I like to switch things up based on the season or company. Feel free to personalize the flavors or textures to fit your mood—this recipe is forgiving and versatile.

Variation: For a hint of indulgence, I've sometimes folded in a handful of mini chocolate chips or swirled a bit of raspberry jam into the batter before baking—pure delight!
Dairy Alternatives: If you want a lighter version, try substituting part of the cream cheese with mascarpone for extra creaminess, or even try a plant-based cream cheese for a dairy-free take.
Flavor Twists: Swap orange zest for lemon or lime for a tangier profile, or add a teaspoon of ground cinnamon for a warm note during colder months.

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 Perfectly

Start by placing your ricotta in a cheesecloth-lined sieve over a bowl. Fold the cheesecloth gently over the ricotta, then weigh it down with something heavy like a bowl filled with water. Leaving it to drain for a few hours (or overnight if you can wait!) makes a huge difference. The drier ricotta will give you a cheesecake with a richer texture and prevent any watery sogginess. I learned this the hard way after one too many runny cheesecakes!

Step 2: Prepare the Crust

While your ricotta is draining, get started on the graham cracker crust. I like to use a simple blend of crushed graham crackers, melted butter, and a touch of sugar. Press it firmly into your cheesecake pan and bake it for about 10 minutes to set it. This pre-baking step helps the crust stay firm and crisp under the creamy filling.

Step 3: Mixing the Batter

Using a mixer on medium speed, beat the softened cream cheese until creamy. Add the granulated sugar and continue beating until smooth. Then pour in your drained ricotta—this combo creates that wonderful creaminess that’s light yet rich. Add the flour next and blend well. Now, add the eggs one at a time, mixing gently between each to avoid overworking the batter, which can cause cracks later. Fold in the vanilla, salt, and orange zest for that lovely pop of flavor.

Step 4: Baking with a Water Bath

Pour the batter over your cooled crust and carefully wrap the bottom of your pan with foil—this prevents water from seeping in during baking. Place the pan in a larger roasting pan and pour hot water around it to create a gentle water bath. This technique keeps the temperature moist and even, which is key to baking a smooth cheesecake without cracks. Bake at 325ºF for 60 to 75 minutes until the edges are set and the middle jiggles slightly.

Step 5: Cooling & Chilling

Once baked, turn the oven off and leave your cheesecake inside for an hour—this slow cooling helps prevent cracks, too. Then, remove it and let cool completely at room temperature before chilling it in the fridge uncovered for at least 6 hours or overnight. Patience pays off here with a perfect set texture.

Step 6: The Creamy Ricotta Topping

Whip up the remaining drained ricotta with powdered sugar and vanilla just until smooth and fluffy. Spread this over your chilled cheesecake for a delicate finish that complements the layers beneath. I love topping mine with fresh raspberries to add a burst of color and a little tart contrast to the creamy base.

Top Tip

Baking ricotta cheesecake can feel a bit intimidating at first, but with these tips I've gathered over time, you'll nail it every time. It’s worth investing in a good water bath set-up and being patient with the draining—these details make all the difference.

Drain Your Ricotta Thoroughly: A few extra hours of draining ensures the right texture and prevents watery filling. Don’t skip this!
Wrap with Foil Carefully: Prevent water from sneaking into your pan by wrapping a few layers of heavy-duty foil around the springform. I learned this tip after one sad watery cheesecake experience.
Watch the Jiggle Not Time: Every oven bakes differently; look for a slight jiggle in the center instead of relying strictly on time.
Use Room Temperature Eggs: This helps the batter mix evenly and reduces the risk of cracking.

How to Serve Ricotta Cheesecake Recipe

Garnishes

My go-to garnish is fresh raspberries and a few sprigs of mint—they add that perfect pop of color and a subtle freshness that contrasts beautifully with the creamy ricotta topping. You can also sprinkle some shaved dark chocolate or toasted nuts for added texture and decadence.

Side Dishes

This cheesecake pairs wonderfully with a light fruit salad or a drizzle of homemade berry coulis. For coffee lovers, a freshly brewed espresso complements the citrus and creamy flavors perfectly.

Creative Ways to Present

One fun way to present this ricotta cheesecake is to turn it into mini cheesecakes using a muffin tin lined with parchment cups—perfect for parties or gatherings. You can also layer it in clear glasses with fresh fruit and crumbled crust for stunning parfaits.

Make Ahead and Storage

Storing Leftovers

I always keep leftover ricotta cheesecake tightly covered in an airtight container in the fridge. It stays fresh and creamy for up to 4 or 5 days—great for enjoying a little treat after a weekday dinner or unexpected guests.

Freezing

Freezing works surprisingly well for this cheesecake! I like to first freeze the whole cheesecake uncovered until firm, then wrap it tightly with plastic wrap and place it in an airtight container. This keeps freezer flavors away and helps it maintain its texture for up to 2 months.

Reheating

When ready to enjoy frozen cheesecake, I thaw it overnight in the fridge for the best texture. I don’t recommend reheating this cheesecake warmed because you want to preserve that creamy, chilled consistency.

Frequently Asked Questions:

What’s the difference between ricotta cheesecake and regular cheesecake?

Ricotta cheesecake is lighter and less dense because ricotta has a grainier texture compared to cream cheese alone. The ricotta also brings a mild, fresh flavor and a slightly fluffy texture that makes this cheesecake feel more delicate.

How important is draining the ricotta?

Draining the ricotta is essential because it removes excess moisture that can make your cheesecake soggy or cause it to crack. Properly drained ricotta yields a creamier texture and a firmer set.

Why bake the cheesecake in a water bath?

The water bath provides a gentle, even heat around the cheesecake, preventing the edges from cooking faster than the center. This reduces cracking and helps produce a smooth, custardy texture.

Can I make this ricotta cheesecake ahead of time?

Absolutely! This cheesecake actually tastes better after chilling overnight. You can prepare it a day ahead and keep it refrigerated until serving. Just add the ricotta topping and garnish right before serving for the freshest presentation.

Final Thoughts

Honestly, this Ricotta Cheesecake Recipe has become one of my favorite go-to desserts because it strikes the perfect balance of lightness and indulgence. It’s simple enough to make at home with basic ingredients, but special enough to impress guests. I think you’ll find it’s a wonderful twist on classic cheesecake that’s both timeless and a little unexpected. Grab your ricotta and give it a try—let me know how it turns out!