There’s something truly comforting about a cheesecake that feels light and fresh, and that’s exactly what this Ricotta Cheesecake Recipe delivers. Creamy, dreamy, with just the right hint of citrus—it’s a dessert that’s both elegant and easy enough to make any time you want to impress.

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 can’t tell you how many times I’ve turned to this ricotta cheesecake when I want something a little lighter than your typical dense dessert. It perfectly balances richness and freshness, making it a crowd-pleaser every time.

Light yet creamy texture: The ricotta adds a pleasant creaminess without weighing the cheesecake down like heavy cream or sour cream can.
Bright citrus zing: Orange zest brings brightness that complements the subtle sweetness beautifully.
Water bath baking method: Ensures your cheesecake stays smooth and crack-free, giving you that perfect silky finish.
Versatile topping options: You can add fresh berries, chocolate chips, or simple whipped cream to make it your own.

Ingredients & Why They Work

Each ingredient in this Ricotta Cheesecake Recipe plays an important role in creating that iconic texture and flavor. Plus, I’ll share a few tips on picking the best ricotta and cheeses for your bake.

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: Draining it properly is key—too wet, and your cheesecake will be watery. Use a fresh or good-quality store-bought ricotta for that smooth, creamy base.
Cream cheese: Softened to room temperature for easy blending and that classic cheesecake richness.
Granulated sugar: Sweetens without overpowering the delicate flavors.
All-purpose flour: Just a touch helps stabilize the batter so the cheesecake holds its shape.
Large eggs: Add moisture and structure—make sure they’re room temp to blend smoothly.
Vanilla extract or vanilla bean paste: Enhances the flavor beautifully with sweet, warm notes.
Salt: Balances out the sweetness and brings depth.
Orange zest: A fresh burst of citrus that elevates each bite.
Graham cracker crust: Offers a slightly crunchy, buttery base that pairs perfectly with the creamy topping.

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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

Over time, I’ve found little tweaks that make this Ricotta Cheesecake Recipe truly mine—but I love encouraging you to try your own spin. It’s a flexible recipe that welcomes creativity.

Variation: Sometimes I swap the orange zest for lemon zest for a sharper citrus punch that’s especially refreshing in spring and summer.
Lower sugar: You can reduce the sugar slightly if you prefer a less sweet dessert; just trust your taste buds and adjust gradually.
Crust alternatives: If graham crackers aren’t your thing, try crushed almonds or digestive biscuits instead for a nutty twist.
Dairy substitutions: For a lighter version, part-skim ricotta works, but results get creamier with full-fat varieties.

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 properly

This step really sets the stage for success. Use a cheesecloth-lined sieve and press a plate weighted down with something heavy on top of the ricotta. I often drain mine overnight in the fridge, but even a few hours will do if you’re pressed for time. This removes excess moisture, which means your cheesecake won’t be soggy.

Step 2: Prep the graham cracker crust

Make or buy a graham cracker crust and bake it until it’s slightly golden and firm. I like to give the crust a little extra time just to make sure it sets well under the creamy batter and won’t soften too much after baking.

Step 3: Mix the cheesecake batter

Beat the cream cheese until super smooth, then add sugar and beat again to incorporate air for a fluffy texture. Add your drained ricotta gradually, then the flour. When adding eggs, do it slowly one at a time, mixing just enough to combine and prevent cracks from forming. Finish with vanilla, salt, and orange zest for that lovely layered flavor.

Step 4: Bake in a water bath

Place your batter-filled pan wrapped in foil inside a larger pan with hot water. This water bath keeps the heat gentle and even, helping to prevent cracking and overcooking. Bake at 325°F for about 60-75 minutes—look for a cheesecake that's mostly set but still jiggles slightly in the middle.

Step 5: Cool and chill for best texture

After baking, turn off the oven and leave the cheesecake inside for one hour to cool gently. Then refrigerate for at least 6 hours (overnight is best). Patience here really rewards you with a firm yet creamy texture that cuts beautifully.

Step 6: Spread ricotta topping and decorate

Whip the remaining drained ricotta with powdered sugar and vanilla just until creamy, then smooth it over your chilled cheesecake. I love topping mine with fresh raspberries and a few chocolate chips, but feel free to get creative!

Top Tip

From my experience, avoiding cracks and getting that perfect creamy texture is all about the water bath, gradual egg incorporation, and patient cooling. These tips have saved me many a baking disaster and made this cheesecake shine.

Drain ricotta fully: Soggy ricotta means a watery cheesecake. Drain it well, even overnight if you have the time.
Mix eggs gently: Add eggs one at a time and stir gently to avoid wrinkles or cracks.
Use a water bath: This stabilizes the temperature and prevents dry edges and cracking.
Cool slowly: Don’t rush cooling; letting it set gradually helps to keep the texture smooth.

How to Serve Ricotta Cheesecake Recipe

Garnishes

I usually stick to fresh berries like raspberries or sliced strawberries—they add a juicy pop and natural sweetness that pairs beautifully with the creamy ricotta topping. Occasionally I’ll sprinkle a few mini chocolate chips or a light dusting of powdered sugar for extra charm.

Side Dishes

This cheesecake is a dessert on its own, but if I’m serving it after dinner, I’ll pair it with a fresh berry compote or a cup of rich espresso to balance the sweetness and refresh the palate.

Creative Ways to Present

For holidays or dinner parties, I’ve arranged individual cheesecake slices on a platter with edible flowers and mint leaves for a beautiful, elevated look. Another fun idea is layering sliced ricotta cheesecake with fresh fruit in glass jars for a pretty, portable treat.

Make Ahead and Storage

Storing Leftovers

I store leftover ricotta cheesecake in an airtight container in the fridge, tightly wrapped to prevent it drying out. It keeps well for up to 4 or 5 days, although most times it doesn't last that long at my house!

Freezing

Freezing cheesecake is a lifesaver for me. I usually freeze it first uncovered until firm, then wrap it tightly with plastic wrap and place it in an airtight container to prevent freezer burn. It freezes well for up to 2 months without losing much flavor or texture.

Reheating

Since this cheesecake is best served chilled, I don’t actually reheat leftovers. Just thaw frozen slices in the fridge overnight, and they taste just as fresh and delicious as the day I made them.

Frequently Asked Questions:

What’s the secret to a crack-free ricotta cheesecake?

The key is baking the cheesecake in a water bath to keep the temperature even and gentle, adding eggs slowly while mixing just until combined, and letting the cake cool slowly in the oven before chilling it in the fridge.

Can I use regular cream cheese only instead of ricotta?

You could, but the ricotta is what gives this cheesecake its light, creamy texture and fresh feel. Using cream cheese alone would make a denser, more traditional cheesecake.

How long should I drain the ricotta before using it?

It’s best to drain the ricotta for at least 2 hours, but overnight in the fridge is ideal to remove as much moisture as possible for the best texture in your cheesecake.

Can I make this ricotta cheesecake without a water bath?

You can, but it increases the risk of cracks and uneven baking. The water bath is what gently bakes the cheesecake, making it smooth and crack-free, so I highly recommend using it for best results.

Final Thoughts

This ricotta cheesecake has become one of my go-to recipes whenever I want something impressive yet not fussy—its balanced flavor and melt-in-your-mouth texture just can’t be beat. I hope you give this Ricotta Cheesecake Recipe a try soon and discover how easy it is to make a dessert that feels so special and downright delicious. Trust me, you’ll want to make it again and again!