Nothing beats the creamy, light texture of a ricotta cheesecake that just melts in your mouth. This Ricotta Cheesecake Recipe is a fresh twist on the classic, offering a subtly tangy, smooth bite that feels both indulgent and uplifting. Trust me, once you try it, you'll see why it’s a dessert worth making 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

I’m genuinely excited to share this ricotta cheesecake recipe with you because it strikes the perfect balance between creamy richness and lightness. Unlike denser cheesecakes, this one feels less heavy but still satisfies those creamy dessert cravings beautifully.

Light and Creamy Texture: Thanks to the ricotta, the cheesecake has a smoother, less dense feel that’s easier on the palate and perfect after a hearty meal.
Subtle Citrus Zest: The orange zest adds a refreshing brightness that lifts the entire flavor profile without overpowering.
Simple Ingredients: You likely have most of these staples in your kitchen already, making it an accessible treat to whip up any time.
Water Bath Baking: This technique keeps the cheesecake perfectly moist and crack-free — something I’ve learned is essential for success.

Ingredients & Why They Work

Each ingredient in this Ricotta Cheesecake Recipe plays its part perfectly, coming together to create that classic flavor with a fresh twist. I always emphasize quality ricotta because it’s the star here—make sure it’s fresh and well-drained. The other ingredients add richness, structure, and hints of flavor that complement rather than compete.

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 heart of this recipe, fresh ricotta gives the cheesecake a lighter, creamier texture compared to cream cheese alone. Draining it well is key to avoiding a watery batter.
Cream Cheese: Adds richness and a smooth, dense mouthfeel that balances the ricotta’s lightness.
Granulated Sugar: Sweetens without overpowering the delicate cheese flavors.
All-Purpose Flour: Helps stabilize the batter so it holds together nicely without getting cakey.
Eggs: Provide structure, but adding them one at a time and mixing gently keeps the cheesecake from cracking.
Vanilla Extract or Bean Paste: Adds warmth and depth to the flavor.
Salt: Enhances flavor balance, preventing the cheesecake from tasting flat.
Orange Zest: Introduces a fresh citrus note that brightens the cheesecake beautifully.
Powdered Sugar (for topping): Sweetens the ricotta topping to make a smooth, creamy finish.
Graham Cracker Crust: The buttery, crunchy base contrasts perfectly with the creamy filling. You can use store-bought or homemade.

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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 pretty classic, but there are so many ways to tweak it depending on your mood or what you have on hand. It’s a flexible recipe that takes well to add-ins or substitutions, so don’t be shy about customizing!

Citrus Twist: Sometimes I swap orange zest for lemon or even lime zest for a different but equally refreshing kick.
Flavor Boosters: Adding a tablespoon of Limoncello or vanilla bean paste instead of extract really deepens the aroma.
Crust Variations: Try using crushed amaretti cookies for a nutty, almond flavor instead of graham crackers for a fun change.
Dairy Alternatives: If you want to lighten it up further, I’ve experimented with part-skim ricotta and it still works well, just make sure it’s well-drained.

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 Like a Pro

This first step is a game-changer. When I started making ricotta cheesecake, I skipped draining the ricotta and ended up with a watery filling that just wouldn’t set properly. To fix that, I always use a cheesecloth-lined fine mesh sieve, weigh my ricotta, and let it drain under a weighted plate for at least a couple of hours — sometimes overnight if I’m prepping ahead. It makes all the difference for a creamy but firm texture.

Step 2: Prep and Bake Your Crust

While the ricotta drains, prepare your graham cracker crust. I love a buttery crust that has a nice crunch to contrast with the creamy filling. Once baked and cooled, it’s ready to hold that luscious filling.

Step 3: Whip the Cheesecake Batter

Start by beating the cream cheese alone until it’s smooth and creamy — about 2 minutes with a medium-speed mixer does the trick. Then add sugar, beat it in, and scrape the bowl well to keep everything smooth. Add your well-drained ricotta next, beat it again gently, then gradually add the flour.

When adding eggs, go slow — one at a time, mixing just enough to combine before the next, and don’t overbeat once the eggs are in. Overmixing here can cause cracks as it bakes. Finish with vanilla, salt, and orange zest, then give it a gentle final mix.

Step 4: Bake in a Water Bath

Pour your batter over the cooled crust, wrap the pan’s bottom with foil (to protect from water leaks), then place it in a larger roasting pan filled halfway with hot water. This water bath technique is my secret weapon to preventing cracks and keeping the cheesecake silky and moist. Bake at 325ºF for about 60 to 75 minutes — you’ll know it’s done when it jiggles slightly in the center but the edges appear set.

Step 5: Cool and Chill, Then Add the Topping

Turn off the oven and leave the cheesecake inside for an hour — this slow cooling helps prevent cracks. Then cool completely at room temperature before chilling in the fridge for at least 6 hours. The next day, whip up a sweet ricotta topping with the reserved ricotta, powdered sugar, and vanilla, then spread it over your cheesecake for that luscious finish.

Top Tip

From my kitchen to yours, these tips have saved me many times from cracked cheesecakes and underwhelming texture — I want your ricotta cheesecake to come out as wonderfully as mine did after a few happy experiments!

Drain the Ricotta Well: Don’t rush this step. The drier your ricotta, the better the texture and the less likely it will weep during baking.
Use a Water Bath: Always bake the cheesecake in a hot water bath. This gentle heat prevents cracks and creates a silky consistency.
Avoid Overmixing After Eggs: Once the eggs are in, mix just enough to combine. Overmixing leads to cracks and a tougher texture.
Let It Cool Gradually: Leave the cheesecake in the turned-off oven for an hour before chilling — sudden temperature changes are a crack magnet.

How to Serve Ricotta Cheesecake Recipe

Garnishes

I love topping my ricotta cheesecake with fresh raspberries and sliced strawberries because their tartness balances the cheesecake’s richness perfectly. Sometimes I sprinkle dark chocolate chips or shave a little chocolate for a touch of elegance. A few mint leaves add freshness and a pop of color that makes it look just as good as it tastes.

Side Dishes

This cheesecake pairs beautifully with a cup of strong espresso or a fruity dessert wine. If you want to serve something alongside, a simple bowl of mixed berries or a light citrus salad complements the flavors and keeps the dessert feel balanced.

Creative Ways to Present

For special occasions, I sometimes layer thin slices of poached pears or stone fruit on top of the ricotta spread, then glaze with a little warmed apricot jam for shine. You can also serve individual mini ricotta cheesecakes in jars or ramekins for charming single portions. Just be sure not to skip the water bath—that trick still applies!

Make Ahead and Storage

Storing Leftovers

I always store leftover ricotta cheesecake in an airtight container in the fridge. It keeps well for up to 4 or 5 days, and the flavors actually seem to deepen after a day or two. Just keep it covered so it doesn’t dry out or absorb other fridge odors.

Freezing

If I want to keep it longer, I freeze the cheesecake uncovered initially until solid, then wrap it tightly in plastic wrap before placing it in an airtight container. This double protection keeps freezer burn at bay and I’ve had success keeping it frozen up to 2 months. When ready, thaw it overnight in the fridge.

Reheating

I don’t usually reheat ricotta cheesecake because it’s best served chilled, but if you prefer it just off the fridge, letting it sit at room temperature for 20-30 minutes softens the texture nicely before slicing and serving.

Frequently Asked Questions:

Can I use store-bought ricotta for this recipe?

Absolutely! Just make sure to drain it very well using a cheesecloth-lined sieve for a few hours or overnight to remove excess liquid. This prevents a watery cheesecake and helps it set beautifully.

Why do I bake the cheesecake in a water bath?

Baking in a water bath provides gentle, even heat around the cheesecake, which helps prevent cracking and keeps the texture smooth and creamy. It’s a crucial step for achieving that perfect consistency in this Ricotta Cheesecake Recipe.

How can I prevent cracks on top of my cheesecake?

Avoid overmixing once the eggs are added, bake in a water bath, and cool the cheesecake gradually by leaving it in the oven with the heat off for an hour. These steps help keep your cheesecake smooth without cracks.

Can I make this cheesecake ahead of time?

Yes! This ricotta cheesecake tastes even better after chilling at least 6 hours or overnight, making it perfect for preparing ahead of time. Just keep it covered and refrigerated until ready to serve.

Final Thoughts

Sharing this Ricotta Cheesecake Recipe with you feels like sharing a little treasure from my kitchen. It’s one of those recipes that’s impressive enough for company but easy enough for a weekend treat. Give yourself time to drain the ricotta properly and embrace the water bath — these steps make all the difference. I hope you enjoy baking and savoring this cheesecake as much as I do, and that it becomes a staple you return to again and again.