Ricotta Cheesecake

When you’re craving a dessert that’s both impressive and easy to make, this ricotta cheesecake comes to mind. Combining the creamy richness of ricotta with a hint of lemon and a crispy, cinnamon-infused crust, this cheesecake delivers on all fronts.

Our ricotta cheesecake recipe requires just 20 minutes of prep time. It also serves plenty, making it the perfect dessert to serve at family gatherings, holiday celebrations or dinner parties. You’ll feel free to mingle with guests or tackle other tasks knowing this decadent dessert is waiting.

Ingredients for Ricotta Cheesecake

Crust:

• Zwieback crumbs: These sweetened toasts create a delicious foundation for this ricotta cheesecake recipe. For a similar texture, substitute with rusk or plain biscotti crumbs.
• Sugar: The 3 tablespoons of sugar add a delightful sweetness to the cheesecake crust.
• Cinnamon: Ground cinnamon imparts a warm, spiced flavor to the crust.
• Butter: Softened butter helps bind the crust ingredients together.

Filling:

• Ricotta cheese: The star of this cheesecake recipe, ricotta offers a lighter texture compared with traditional cream cheese-based recipes.
• Sugar: White sugar is there to sweeten the filling.
• Half-and-half cream: Half-and-half adds richness to the cheesecake filling without making it too heavy.
• Flour: Just 2 tablespoons of all-purpose flour help to stabilize the filling.
• Lemon juice: A tablespoon of freshly squeezed lemon juice adds a refreshing citrus note.
• Lemon zest: Finely grated lemon zest enhances the lemon flavor and brightens the filling of this ricotta cheesecake.
• Eggs: The eggs provide structure and richness to the filling.

Topping:

• Sour cream: A cup of sour cream is used for the topping and adds a tangy contrast to the sweet cheesecake filling.
• Sugar: A little more sugar goes into the topping to keep things sweet.
• Vanilla extract: A teaspoon of vanilla extract adds warmth and depth to the cheesecake topping.

Directions

Step 1: Prepare the crust

Combine the zwieback crumbs, sugar and cinnamon in a bowl, then mix in the softened butter until the mixture is crumbly. Press the mixture onto the bottom and 1-1/2 inches up the sides of a greased 9-inch springform pan. Refrigerate until chilled.

Editor’s Tip: For an extra crispy crust, pre-bake the pan for 10 minutes at 350°F before adding the filling.

Step 2: Make the ricotta filling

Preheat the oven to 350°. In a large bowl, beat the ricotta cheese, sugar, half-and-half, flour, lemon juice, lemon zest and salt until smooth. Add the lightly beaten eggs, and mix on low until just combined.

Editor’s Tip: Beating the ingredients on low helps prevent air bubbles, which can cause cracks in the cheesecake while it bakes.

Step 3: Bake the cheesecake

Pour the filling into the prepared crust, then place the pan on a baking sheet. Bake the cheesecake until the center is set, about 50 minutes. Remove it from the oven and let it stand for 15 minutes, leaving the oven on.

Step 4: Add the topping

In a small bowl, combine the sour cream, sugar and vanilla extract. Spoon the mixture around the edge of the cheesecake, then gently spread it over the entire filling.

Step 5: Bake again

Return the cheesecake to the oven and bake it for an additional 10 minutes. Remove the cheesecake from the oven and loosen the sides from the pan with a knife. Allow it to cool at room temperature for one hour.

Step 6: Refrigerate

Once the cheesecake has completely cooled, cover and refrigerate it for at least three hours or overnight. Remove the rim from the pan and serve.

Ricotta Cheesecake Variations

• Top it with fruit: Top the cheesecake with fresh berries, sliced peaches or a drizzle of fruit compote for added flavor.
• Use a different citrus: Substitute the lemon juice and zest with orange or lime for an alternate citrus twist on this ricotta cheesecake recipe.
• Add a chocolate swirl: Swirl melted dark chocolate through the ricotta filling before baking, for a marbled effect. If you want to try this, here’s how to melt chocolate.
• Try different crusts: Replace some of the zwieback crumbs with ground nuts for added flavor and texture. Alternatively, you can swap out the zwieback crumbs for graham cracker crumbs or crushed digestive biscuits.
• Make it flavored: Add a splash of amaretto liqueur to the filling for an almond-flavored twist.

How to Store Ricotta Cheesecake

Leftovers of this ricotta cheesecake recipe can be stored in an airtight container in the refrigerator for up to a week. Cover the cheesecake with a layer of plastic wrap to prevent it from absorbing any odors when it’s stored in the fridge.

Can you freeze ricotta cheesecake?

Freezing cheesecake will help keep it fresh for months. After any leftovers are completely cooled, slice the cheesecake into individual servings with a hot knife and wrap each piece tightly in plastic wrap and then in aluminum foil. Freeze it for up to six months, then thaw it in the refrigerator overnight before serving.

Can you make ricotta cheesecake ahead of time?

Yes, ricotta cheesecake can be made a day in advance. Prepare and bake the cheesecake before refrigerating it overnight. This allows the flavors to meld and the texture to set. You can also freeze a whole cheesecake—don’t forget to wrap it in plastic wrap first and then aluminum foil—and thaw it out just in time for guests to arrive.

Ricotta Cheesecake Tips

What’s the best way to prevent cracks in ricotta cheesecake?

To prevent cracks, avoid overmixing the batter during the prep process. You can also trying baking the cheesecake in a water bath, or bain-marie. Allowing the cheesecake to cool slowly in the oven with the door slightly open can also help prevent cracks from forming.

What can you serve with ricotta cheese cheesecake?

This ricotta cheesecake recipe would be delicious with a drizzle of fresh fruit sauce or fruit slices, such as strawberries, blueberries or raspberries.

How do you achieve a smooth cheesecake texture?

For a smooth cheesecake filling, make sure all the ingredients, including the eggs, are at room temperature before mixing, and mix the ingredients on low speed to avoid incorporating too much air into the batter.

Can you freeze the cheesecake with toppings?

It’s best to freeze this ricotta cheesecake minus any toppings, as freezing and thawing the toppings can get messy—for one, fresh fruit slices can become mushy when thawed out. Once the cheesecake has thawed overnight in the fridge, add the toppings and serve.