Ricotta cheesecake is a lighter, gently textured alternative to a dense cream-cheese cheesecake. This version comes together with everyday ingredients, can be baked with or without a crust, and is especially good when chilled overnight.
What Ricotta Cheesecake Is Like
Ricotta gives cheesecake a mild dairy flavor and a texture that is softer and slightly more cake-like than New York-style cheesecake. Depending on how finely you blend the filling, it can be completely smooth or retain tiny, pleasant curds.
The key to a successful ricotta cheesecake is controlling moisture. Ricotta varies considerably between brands: some is thick and dry, while other varieties are loose and watery. Draining it before mixing helps the cake set properly and prevents a soggy crust.
This recipe makes one 9-inch cheesecake, serving about 10 slices.
Ingredients
For the filling
- 32 ounces whole-milk ricotta
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon zest
- 2 tablespoons lemon juice
- 1/4 teaspoon fine salt
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream or whole milk
For an optional crust
- 1 3/4 cups finely crushed graham crackers or plain tea biscuits
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
You can omit the crust entirely and bake the filling in a parchment-lined springform pan. A crust provides contrast and makes the cheesecake easier to lift and serve, but the filling itself is the main feature.
Prepare the Ricotta and Pan
Set a fine-mesh strainer over a bowl and line it with cheesecloth, a clean thin kitchen towel, or several layers of paper towel. Add the ricotta, cover it, and refrigerate for at least 2 hours. For especially wet ricotta, drain it overnight. Discard the liquid that collects underneath.
Bring the drained ricotta, eggs, cream, and other refrigerated ingredients close to room temperature before mixing. Room-temperature ingredients combine more evenly and require less beating.
Grease a 9-inch springform pan. If you are using a crust, line the bottom with a round of parchment. For a crustless cheesecake, line the bottom and, if desired, add a parchment collar around the sides. Leave the springform base in place; removing the cheesecake from a loose pan bottom is much easier after chilling.
Make the Crust
- Heat the oven to 350°F (175°C).
- Stir together the crumbs, melted butter, sugar, and salt until the mixture resembles damp sand.
- Press it firmly over the bottom of the pan. Use the flat bottom of a measuring cup to create an even layer.
- Bake for 8 to 10 minutes, just until lightly fragrant and set.
- Cool the crust while you prepare the filling.
Do not press the crust so aggressively that it becomes hard and greasy. It needs to hold together when sliced but should still be tender. If the mixture looks dry and will not compact, add another teaspoon of melted butter.
Make the Ricotta Filling
- Put the drained ricotta and sugar in a food processor or blender. Process until mostly smooth, scraping down the sides as needed. This usually takes 30 to 60 seconds.
- Add the eggs one at a time, pulsing or mixing briefly after each addition.
- Add the vanilla, lemon zest, lemon juice, salt, flour, and cream. Blend only until the mixture is smooth and evenly combined.
- Pour the filling over the cooled crust, or directly into the prepared crustless pan.
- Tap the pan gently on the counter once or twice to release large air bubbles.
If you do not have a food processor, use a stand mixer or hand mixer. First beat the ricotta and sugar until smooth, then add the eggs gradually. A hand mixer may leave more texture in the finished cheesecake, which is not a problem as long as the ricotta is not watery.
Avoid whipping the mixture. Excess air can make the cheesecake puff dramatically in the oven and then sink or crack as it cools.
Bake the Cheesecake
Place the pan on the center rack and bake at 350°F (175°C) for 50 to 65 minutes. The exact time depends on the moisture in the ricotta, the material of the pan, and how accurately your oven holds its temperature.
The cheesecake is ready when:
- The edges look set and may be lightly golden.
- The center still has a small, gentle wobble when the pan is nudged.
- The surface no longer looks wet or liquid.
- An instant-read thermometer inserted near the center reads approximately 150 to 155°F (65 to 68°C), if you choose to use one.
Do not wait for the center to become completely firm. It will continue cooking from residual heat and will firm substantially as it cools. Overbaking produces a dry, crumbly texture and increases the chance of cracking.
Turn off the oven, open the door slightly, and leave the cheesecake inside for 20 to 30 minutes. This gradual temperature change helps reduce sinking and cracking. Move it to a cooling rack and let it cool to room temperature.
Chill, Unmold, and Serve
Refrigerate the cooled cheesecake, uncovered or loosely covered, for at least 4 hours. Overnight is even better because the filling becomes firmer and the flavor settles.
To unmold it, run a thin knife around the edge if the parchment collar is not already separating from the pan. Release the springform ring and transfer the cheesecake to a serving plate. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Serve it plain or add one of these toppings just before serving:
- Fresh berries and a light dusting of powdered sugar
- Warm cherry, raspberry, or blueberry sauce
- Thinly sliced peaches or pears
- Honey and toasted pistachios
- Whipped cream with extra lemon zest
- Chocolate curls or a little cocoa powder
Keep toppings fairly light. Very wet fruit or a large amount of sauce can make the surface slippery and soften the crust.
Ingredient Alternatives
| Ingredient | Alternative | What to expect |
|---|---|---|
| Whole-milk ricotta | Part-skim ricotta | Firmer, slightly less rich filling; drain it well |
| Heavy cream | Whole milk | A lighter texture with a little less richness |
| Graham crackers | Digestive biscuits or tea biscuits | Similar structure with a different sweetness |
| All-purpose flour | Cornstarch | Use 2 tablespoons; the texture may be slightly softer |
| Lemon | Orange zest and 1 tablespoon orange juice | Sweeter, less tangy citrus flavor |
| Granulated sugar | Superfine sugar | Dissolves quickly; use the same amount |
For gluten-free cheesecake, use gluten-free cookies for the crust and replace the flour with certified gluten-free cornstarch. If you need a completely flour-free filling, omit the flour rather than adding a large quantity of another thickener; the cheesecake will simply be softer and may require longer chilling.
You can add 1 teaspoon of almond extract, 1/2 teaspoon of ground cinnamon, or 1/3 cup of mini chocolate chips. Fold additions in by hand after blending so the filling does not become overworked.
Troubleshooting Common Problems
The cheesecake is watery or loose
The ricotta probably contained too much moisture, or the cheesecake was underbaked. Chill it fully before judging the texture. If it remains loose after refrigeration, serve it cold in slices or spoon it into dessert glasses. For the next attempt, drain the ricotta overnight and bake until the center has only a small wobble.
The top cracked
Cracks are usually cosmetic and can be covered with fruit or whipped cream. Common causes include overbaking, too much air in the batter, or a sudden temperature change. Mix gently, avoid opening the oven repeatedly, and cool the cheesecake gradually.
The center sank
A slight dip is normal, especially in a ricotta-based cheesecake. A deep collapse can result from underbaking, overmixing, or removing the cake from the oven too quickly. Make sure the center is set around the edges and only gently jiggly before cooling.
The crust is hard
It may have been packed too firmly or baked too long. Press it only until compact and remove it as soon as it looks set. Letting the crust cool before adding the filling also helps preserve its texture.
The cheesecake is grainy
Some ricotta naturally has a coarse texture. Blending the ricotta before adding the eggs produces a smoother result. Graininess can also come from overbaking, so begin checking the cake at the earlier end of the baking range.
The cheesecake sticks to the pan
Run a thin knife around the edge while the cake is cold, and make sure the pan was greased or lined. Do not try to lift a warm cheesecake; it is much more fragile before chilling.
Storage and Food-Safety Notes
Refrigerate ricotta cheesecake in an airtight container or cover it well once fully cool. It is best eaten within 3 to 4 days. Keep it refrigerated because the filling contains dairy and eggs, and do not leave it at room temperature for more than about 2 hours.
You can freeze individual slices. Chill the cheesecake first, wrap each slice tightly in plastic wrap, and place the wrapped slices in a freezer container. Freeze for up to 1 month for the best texture. Thaw overnight in the refrigerator rather than at room temperature.
This recipe is not ideal for a very tall, ultra-dense cheesecake. Ricotta produces a lighter, more delicate dessert, and its moisture varies by brand. For the most reliable result, use whole-milk ricotta, drain it thoroughly, avoid overmixing, and allow plenty of time for chilling before slicing.