There’s something truly charming about a cheesecake that's light and creamy but still rich in flavor. This Ricotta Cheesecake Recipe blends creamy ricotta and smooth cream cheese with a hint of orange zest for a dessert that’s both comforting and sophisticated — trust me, it’s worth every minute it takes to make.

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

This ricotta cheesecake recipe has won over my heart (and my friends’ palates!) because it’s just different enough from your typical cheesecake, offering a lighter texture without sacrificing creaminess. Trust me, once you try it, you’ll find it’s a fantastic dessert for any season.

Unique Creaminess: The combination of ricotta and cream cheese creates a luscious texture that’s lighter but still indulgent.
Bright Citrus Flavor: Fresh orange zest adds freshness that balances the richness beautifully.
Water Bath Baking: The water bath method helps prevent cracks and gives the cheesecake that perfect silky finish you've always wanted.
Versatile Topping: A delicate whipped ricotta topping lets you customize with fresh berries or chocolate for lovely presentation.

Ingredients & Why They Work

Each ingredient here plays its part in making the perfect ricotta cheesecake. I always say, understanding what you’re working with makes the process less intimidating and the results far better.

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 the ricotta is key — it ensures your cheesecake won’t be watery and keeps the texture beautifully creamy and rich.
Cream Cheese: Gives the traditional cheesecake tang and stability to the filling so it sets just right.
Granulated Sugar: Balances the tanginess and adds necessary sweetness without overpowering the flavor.
Flour: Adds a little structure to the batter helping it set firm but tender.
Eggs: These bind the mixture gently — adding them one at a time helps avoid overmixing which can lead to cracks.
Vanilla Extract or Vanilla Bean Paste: A classic flavor enhancer that complements the ricotta’s subtle nuances.
Orange Zest: Adds a lovely freshness that elevates the cheesecake beyond ordinary.
Salt: Enhances all the other flavors, keeping the sweetness balanced.
Graham Cracker Crust: The buttery, slightly crunchy crust contrasts perfectly with the creamy filling.
Powdered Sugar (for topping): Lightly sweetens the whipped ricotta topping, making it silky smooth on the palate.

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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 tweaking this Ricotta Cheesecake Recipe depending on the season or occasion — it’s so forgiving and adaptable! Don’t be afraid to get creative in your own kitchen.

Berry Swirl: Once, I swirled in a raspberry puree before baking - it gave such a pretty marbled effect and a fresh burst of flavor.
Nutty Crust: Sometimes I swap the graham cracker crust for an almond or pistachio-based crust for extra crunch and flavor.
Citrus Variations: Try lemon or lime zest instead of orange for a different summery twist.
Dairy-Free Option: Using a good-quality plant-based ricotta substitute can work, although it’ll change the texture slightly.

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 Your Ricotta Like a Pro

This is the secret to a firm, non-watery cheesecake. I usually line a fine mesh sieve with cheesecloth, add my ricotta, then fold the cloth over and weigh it down with a small bowl of water. Leaving it to drain for a few hours, or overnight if I remember, makes all the difference — it concentrates the flavor and texture beautifully.

Step 2: Prepare the Graham Cracker Crust

I usually press the graham cracker crumbs mixed with melted butter into the bottom of a springform pan and bake it briefly to set. This gives the crust a lovely crunch that complements the creamy filling.

Step 3: Whip Up the Cheesecake Batter

Start by beating the softened cream cheese until creamy — this step helps avoid lumps. Then add sugar and mix again until smooth. Next, blend in the drained ricotta, flour, and one egg at a time. Don’t rush adding eggs; mixing too fast or over-beating can cause cracks later. Finally, add vanilla, salt, and the star ingredient — fresh orange zest — then blend just until combined.

Step 4: Bake in a Water Bath

Pour your batter over the cooled crust, then wrap the bottom of your pan with foil and place it into a larger pan filled with hot water. This water bath gently bakes your cheesecake, preventing cracks and keeping it silky smooth. Bake at 325ºF for about 60-75 minutes; the center should still jiggle slightly when you gently shake the pan.

Step 5: Cool and Chill

Turn off your oven and leave the cheesecake inside for an hour — this gradual cooling prevents cracks on top. Then, after removing from the oven, let it cool completely before chilling it in the fridge for at least 6 hours. Patience here really pays off in flavor and texture.

Step 6: Prepare and Add the Ricotta Topping

Whip the reserved drained ricotta with powdered sugar and vanilla until smooth. Spread this silken topping over the chilled cheesecake, then decorate as you like — I adore fresh raspberries and a light dusting of cocoa powder.

Top Tip

From my experience, these little tips have elevated my ricotta cheesecake from good to outstanding every time I make it:

Drain Well: Don’t skip draining the ricotta thoroughly — watery filling is the most common pitfall I see, and this step prevents it fully.
Gentle Mixing After Eggs: Once you add eggs, mix just enough to combine. Overmixing develops gluten and causes cracking, something I had to learn the hard way!
Water Bath Is Essential: Wrapping your pan and baking it in a water bath keeps moisture in and temperature stable, giving you that perfect no-crack finish.
Cooling Slowly: Leaving the cheesecake in the oven after baking for an hour prevents sudden temperature changes. I never skip this step now.

How to Serve Ricotta Cheesecake Recipe

Garnishes

I usually top mine with fresh raspberries and a few thin orange zest ribbons because they echo the flavors inside beautifully. But sometimes I like to sprinkle mini chocolate chips or even a drizzle of honey — it all depends on my mood!

Side Dishes

This dessert pairs wonderfully with a light fruit salad or delicate herbal tea on the side. For a rich celebratory touch, I serve it with a glass of slightly sweet Moscato or Prosecco.

Creative Ways to Present

For special occasions, I’ve sometimes served individual mini cheesecakes in mason jars topped with seasonal fruits. It makes for a charming presentation and perfect portion control!

Make Ahead and Storage

Storing Leftovers

I always store leftover ricotta cheesecake in an airtight container in the fridge — it stays fresh and creamy for up to 4 or 5 days. If you have more, it’s handy to slice it first so you can grab just the amount you want.

Freezing

Freezing this cheesecake works surprisingly well. After chilling fully, I wrap it tightly in plastic wrap and then foil, or place slices individually into airtight containers. It keeps well for up to 2 months — just thaw overnight in the fridge before serving.

Reheating

I find you don’t really need to reheat cheesecake — it’s best served chilled. But if you want to bring it closer to room temperature, just leave it out for about 30 minutes before cutting into it for a perfect forkful of creamy texture.

Frequently Asked Questions:

Do I have to drain the ricotta for this recipe?

Yes, draining the ricotta is essential to remove excess moisture. This step prevents a watery cheesecake and ensures a firm, creamy texture. I usually strain it for at least two hours, but overnight is even better.

Can I use store-bought ricotta or should I make homemade?

Store-bought ricotta works perfectly fine as long as you drain it well. Homemade ricotta tends to be creamier and less watery, giving the cheesecake an extra silky finish, but both options yield delicious results.

How do I avoid cracks on my ricotta cheesecake?

Avoid overmixing after adding eggs, bake the cheesecake in a water bath, and don’t rush the cooling process. Leaving the cheesecake in the turned-off oven for an hour after baking also helps prevent cracks.

Can I make the cheesecake ahead of time?

Absolutely! In fact, the cheesecake tastes better after it’s had a good chill — at least 6 hours or overnight. You can also prepare the crust and batter a day before and bake when ready.

Final Thoughts

This Ricotta Cheesecake Recipe has become my go-to when I want to impress without stress. It’s forgiving, delicious, and offers a refreshing change from traditional cheesecake — all while making you feel like you’ve truly nailed a classic dessert. I think you’ll love how this one turns out, so go ahead and give it a try. Your kitchen (and your taste buds) will thank you!