There’s something comforting and just a little bit indulgent about a light, fluffy cheesecake that feels like a hug on a plate — that’s why this Ricotta Cheesecake Recipe is so special. It’s creamy with a subtle sweetness and a fresh hint of orange zest that keeps it delightfully fresh and perfect for any occasion.

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 absolutely adore how this Ricotta Cheesecake Recipe blends the traditional richness of cheesecake with the lightness of ricotta — it’s not heavy but still incredibly creamy. It’s also a crowd-pleaser whether you’re serving it for a casual family dinner or a fancy get-together.

Light and Creamy Texture: Thanks to ricotta, this cheesecake feels fresh and fluffy, not dense like the classic cream cheese-only versions.
Beautifully Balanced Flavor: The orange zest adds just the right amount of zing to keep things bright and interesting.
Water Bath Baking: Helps the cheesecake bake evenly and prevents cracks for a smooth, professional look.
Versatile Topping: The ricotta topping adds an extra layer of richness and can be customized with your favorite fruits or chocolates.

Ingredients & Why They Work

Each ingredient in this Ricotta Cheesecake Recipe plays an important role to bring you that luxurious texture and flavor. Here’s a quick rundown to help you shop smarter and understand why these choices matter.

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: The star here! Draining it well is key to avoid excess moisture, which helps the cake set beautifully without being watery.
Cream Cheese: Adds richness and creaminess, balancing the ricotta’s lighter texture perfectly.
Granulated Sugar: Sweetens the batter just right without overpowering the delicate ricotta flavor.
All-purpose Flour: It’s a small amount but helps stabilize the cheesecake so it holds its shape nicely.
Eggs: Provide structure and richness; add them one at a time for better incorporation.
Vanilla Extract or Vanilla Bean Paste: Boosts flavor – I love vanilla bean paste for those delightful little specks and deeper aroma.
Orange Zest: Fresh zest brings a subtle citrus brightness that floats beautifully through the creamy cheesecake.
Powdered Sugar: For the ricotta topping; it blends smoothly and adds a delicate sweetness.
Graham Cracker Crust: The crunchy base adds texture contrast and buttery flavor — homemade or store-bought both work well.

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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

One of the things I enjoy about this Ricotta Cheesecake Recipe is how flexible it is — you can easily tailor it to your taste or dietary needs without losing its charm.

Fruit Variations: I’ve tried mixing in berries or folding in lemon zest instead of orange — both are fantastic twists that keep the cheesecake refreshing.
Diet-Friendly: For a lighter version, you can substitute part of the cream cheese with full-fat Greek yogurt, but remember the texture will be less dense.
Crust Swap: Sometimes I swap the graham cracker crust for crushed amaretti cookies for an Italian touch. It pairs wonderfully with the ricotta’s flavor.
Vanilla Options: If you don’t have vanilla bean paste, pure vanilla extract works perfectly too — just don’t skip this step as it layers in extra warmth.

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 Like a Pro

Drain the ricotta first, especially if you’re using store-bought, to avoid a soggy cheesecake. I weigh out 2½ cups and line a sieve with cheesecloth, folding the edges neatly. Then, I cover it and press gently with something heavy — I like placing a small bowl filled with water on top. This sits in the fridge for anywhere from 2 hours up to overnight. Trust me, the time spent draining makes a world of difference!

Step 2: Prepare the Graham Cracker Crust

You can follow my graham cracker crust recipe linked above or use your favorite store-bought crust. Just make sure to bake and cool it before adding the filling — a crisp crust is crucial to avoid sogginess from the creamy cheesecake.

Step 3: Whip Up the Creamy Batter

Start by beating the cream cheese until smooth and fluffy, about 2 minutes with a mixer on medium. Then add sugar and beat again. Next up? The drained ricotta — blend that in until smooth. Add flour, then crack in the eggs one at a time, mixing gently after each addition. I always caution against over-mixing once the eggs are in because that’s what can lead to cracks in your cheesecake. Finally, blend in vanilla, salt, and orange zest just enough to combine.

Step 4: Bake in a Water Bath for Perfection

Pour the batter over your cooled crust. Wrap the bottom of your springform pan in foil so no water seeps in, then place it in a larger roasting pan filled with hot water halfway up the sides. This water bath keeps the baking temperature gentle and even. Bake at 325ºF for 60 to 75 minutes — you’ll know it’s done when the edges are set but the center still jiggles slightly when you gently shake the pan.

Step 5: Cool and Chill Properly

Turn off the oven, leave the cheesecake inside with the door closed for 1 hour—this slow cooling helps prevent cracks. Then take it out and let it cool to room temperature. Don’t rush by removing the pan sides or chilling it too soon. I like to refrigerate it for at least 6 hours, but overnight is even better for the texture and flavor to fully develop.

Step 6: Whip Up and Spread the Ricotta Topping

Take the leftover drained ricotta, powdered sugar, and vanilla, giving them a quick whisk until smooth and fluffy. Spread this ricotta topping evenly over your chilled cheesecake—it creates a lovely, creamy finish that’s both simple and elegant.

Step 7: Decorate and Serve

Here’s where you get creative. I love topping mine with fresh raspberries and a few chocolate chips for contrast, but sliced strawberries, a drizzle of honey, or a sprinkle of crushed pistachios all work beautifully. Slice with a warm knife for clean cuts, and enjoy!

Top Tip

From my experience making this Ricotta Cheesecake Recipe several times, I’ve learned that a water bath and patience are your best friends. These tips really help nail down the perfect silky texture and crack-free surface every time.

Drain Well: Don’t skip draining the ricotta — trust me, it’s worth the wait for a smooth, non-watery batter.
Water Bath Magic: The hot water bath keeps heat gentle and consistent, preventing cracking and ensuring even baking.
Gentle Mixing: After adding eggs, mix only until just combined to avoid overworking the batter and cracking later.
Slow Cooling: Let the cheesecake cool gradually in the oven and then refrigerate thoroughly before cutting to keep it creamy and intact.

How to Serve Ricotta Cheesecake Recipe

Garnishes

I usually go for fresh berries like raspberries or strawberries — their natural tartness pairs perfectly with the creamy sweetness of the ricotta cheesecake. Sometimes I sprinkle a few dark chocolate chips or chopped nuts on top for a little crunch and extra flavor. If you’re feeling fancy, a drizzle of honey or a dusting of cinnamon adds a lovely aromatic touch.

Side Dishes

This cheesecake is a fantastic dessert after a rich Italian meal, especially alongside a cup of espresso or some sweet dessert wine. For a lighter option, pair it with a crisp arugula salad dressed with lemon and olive oil—the contrast is delightful!

Creative Ways to Present

For special occasions, I’ve served this cheesecake in individual mason jars layered with fresh fruit and a sprinkle of crushed graham crackers — it looks beautiful and makes portion control easy. You can also add a caramel or berry sauce drizzle around the plate for an elegant restaurant-style presentation.

Make Ahead and Storage

Storing Leftovers

After trying to keep leftovers fresh, I recommend storing the Ricotta Cheesecake tightly covered in an airtight container in the fridge. It stays perfect for 4 to 5 days, maintaining its creamy texture and fresh flavor. Always keep it cold to prevent the ricotta topping from drying out.

Freezing

Freezing this cheesecake works well if you plan ahead. I freeze it uncovered on a tray first so it hardens, then wrap it tightly in plastic wrap and place it in an airtight container. It can last up to 2 months this way, and when you thaw it in the fridge overnight, it tastes almost as fresh as the day you made it.

Reheating

I actually don’t recommend reheating ricotta cheesecake as it’s best enjoyed chilled to keep its creamy texture. If you want to soften it, just let slices sit at room temperature for about 15-20 minutes before serving—this way, the flavors open up nicely without losing that lovely texture.

Frequently Asked Questions:

Can I use store-bought ricotta for this cheesecake?

Yes! Just make sure to drain it very well to remove excess moisture. Using a cheesecloth-lined sieve and allowing it to drain for at least a couple of hours (or overnight) is key to avoid a watery cheesecake.

Why is a water bath important when baking this cheesecake?

A water bath helps evenly distribute heat, prevents the cheesecake edges from baking too fast, and significantly reduces the chances of cracking. It keeps the texture smooth and creamy by baking gently and consistently.

Can I substitute ingredients like orange zest or vanilla for something else?

Absolutely! If you don’t have orange zest on hand, lemon zest works nicely for a fresh citrus note. For vanilla, pure vanilla extract or paste both work well. These swaps won’t drastically change the texture, just the flavor profile.

How do I prevent my cheesecake from cracking?

The biggest factors are gentle mixing after adding eggs, using a water bath when baking, and allowing the cheesecake to cool slowly in the turned-off oven before chilling. Avoid overbaking and abrupt temperature changes for the best results.

Final Thoughts

This Ricotta Cheesecake Recipe holds a special place in my kitchen because it’s such a perfect balance of creamy richness and lightness — it’s like cheesecake that won’t weigh you down but still feels like a real treat. I hope you enjoy making it and sharing it as much as I do. Once you get the water bath and draining technique down, this one becomes a reliable, cherished dessert for every season and every celebration.