Ricotta Cheesecake
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Torn between an American or Italian-style cheesecake? This dessert offers the best of both worlds, combining the creamy richness of American cheesecake with the lighter, drier texture of Italian ricotta cheesecake, all nestled in a ground almond crust.
Doesn’t this cheesecake look like it belongs in an Italian pastry shop window? The recipe is adapted from the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen, one of my favorite dessert cookbooks of all time. Made with cream cheese, ricotta cheese, and a ground almond crust, the cake is a hybrid between an American NY-style cheesecake and an Italian-style cheesecake.
The jam and fresh raspberries perfectly complement the cake, which isn’t overly sweet. The best part is how easy it is to make. Unlike most cheesecakes, you don’t have to worry about the top cracking (or fuss with a water bath) because it all gets covered with fruit anyway.
What You’ll Need To Make Ricotta Cheesecake
- Slivered Almonds: Adds a nutty flavor and slightly crunchy texture to the base.
- All Purpose Flour: Provides structure to the crust.
- Granulated Sugar: Sweetens the crust and balances out the tangy flavor in the filling.
- Butter: Helps bind the crust.
- Vanilla Extract: Infuses the crust with a hint of vanilla flavor.
- Cream Cheese: Adds a rich, creamy texture and tangy flavor.
- Whole Milk Ricotta: Provides a smooth, light texture. Full-fat ricotta is best for giving the cheesecake its creamy texture.
- Eggs: Bind the crust and filling and add richness.
- Amaretto: Infuses the batter with a subtle almond flavor (alternatively, rum or Grand Marnier can be used).
- Cornstarch: Helps stabilize the filling and absorbs liquid.
- Orange Zest: Adds a subtle bright, citrusy note.
- Seedless Raspberry Jam & Raspberries: Adds a sweet, fruity layer on top of the cheesecake
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Crust
Start by spraying a 9-inch springform pan with nonstick cooking spray. Dust with flour and tap out any excess. Combine the almonds, flour, sugar and salt in a food processor.
Process until the nuts are finely chopped.
In a separate small bowl, combine the melted butter with the vanilla and egg yolk.
Add the liquid mixture to the nut mixture. Process until well combined, moistened, and crumbly.
Dump the mixture into the prepared pan and press into an even layer. Chill the crust in the freezer for about 10 minutes, then bake at 325°F for 10 to 15 minutes, until lightly golden.
Step 2: Make the Filling
Add the cream cheese, sugar and salt to the bowl of a food processor.
Process until soft and creamy, about 1 minute.
Add the ricotta.
Process until the mixture is smooth and light, another 2 minutes. Add the eggs, one at a time, mixing for about 10 seconds after each addition.
Add the vanilla, amaretto, cornstarch and orange zest and process to combine.
Pour the filling on top of the baked crust.
Bake for 50 to 60 minutes, until the outside is set and the center is jiggly but not liquid. It will sink and crack a bit as it cools—that’s okay since it won’t show. Let cool, then chill for at least 4 hours or overnight.
Step 3: Add the Topping
Spread the raspberry jam over top of the cheesecake, leaving a small border around the edges.
Arrange the raspberries neatly on top, then dust lightly with Confectioners’ sugar.
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Ricotta Cheesecake with Fresh Raspberries
Torn between an American or Italian-style cheesecake? This dessert offers the best of both worlds, combining the creamy richness of American cheesecake with the lighter, drier texture of Italian ricotta cheesecake, all nestled in a ground almond crust.
Ingredients
For the Crust
- ¾ cup slivered almonds
- ¼ cup all purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons granulated sugar
- Pinch of salt
- 1 large egg yolk
- 2 tablespoons unsalted butter, melted and cooled
- ½ teaspoon vanilla extract
For the Filling
- 1 (8-ounce) package cream cheese, at room temperature (preferably Philadelphia brand)
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 (32-ounce) tub (about 4 cups) whole milk ricotta (do not use low-fat)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon amaretto (rum or Grand Marnier may be substituted)
- 1 tablespoon cornstarch
- 2 teaspoons orange zest, from one orange
For the Topping
- ⅓ cup seedless raspberry jam, best quality
- 8 ounces (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra)
- Confectioners' sugar, for dusting
Instructions
- Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray; dust it evenly with flour and tap out any excess.
- To make the crust: place the almonds, flour, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until the nuts are finely chopped and the mixture looks sandy. In a small bowl, whisk together the egg yolk, cooled melted butter and vanilla. Add the liquid mixture to the nut mixture and pulse several times until the ingredients are well combined, moistened and crumbly. Dump the mixture into the prepared pan and, using your fingers or the bottom of a measuring cup, press into an even layer. Place the pan in the freezer for 10 minutes (or the refrigerator for 15 to 20 minutes) to chill; then bake for 10 to 15 minutes, until the crust is lightly golden. Let cool on a wire rack.
- Meanwhile, make the filling: Combine the cream cheese, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until soft and creamy, about 1 minute. Add the ricotta and process until the mixture is smooth and light, another 2 minutes. Add the eggs, one at a time, processing for 5 to 10 seconds between each addition. Add the vanilla, amaretto, cornstarch and orange zest and process until mixture is just combined (do not overmix).
- Pour the filling into the crust, smoothing the top with a spatula. Bake the cheesecake for 50 to 60 minutes, until the top is lightly golden, the edges are set and the center is quite jiggly but not totally liquid (it will continue to cook as it cools). Carefully remove the cheesecake from the oven and allow it to cool completely on a wire rack. It will sink a bit—that's okay. Once cool, If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- For the topping: After the cake has chilled, spread the raspberry jam evenly over the top of the cheesecake, leaving a ¾-inch border around the edge of the cake (essentially, the jam goes on the sunken part of the cake). Place the raspberries evenly over top. Using a fine sieve, dust the top of the cake with Confectioners' sugar. Cover and refrigerate until ready to serve.
- For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. The cake keeps well for several days.
- Freezer-Friendly Instructions: The cheesecake may also be frozen without the topping for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Prepare the topping prior to serving the cheesecake.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 382
- Fat: 23g
- Saturated fat: 12g
- Carbohydrates: 32g
- Sugar: 22g
- Fiber: 2g
- Protein: 13g
- Sodium: 207mg
- Cholesterol: 126mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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I’ve recently moved to a small town with limited shopping options, which includes struggling to locate whole milk ricotta.
We do have an ALDI, which does have whole milk ricotta, but, oddly, they’re 15 oz tubs instead of 16 oz tubs. Can I get away with using 30 oz of ricotta or should I buy another tub to bring it up to 32 oz?
Also, will this work with frozen (unopened ) ricotta that’s been thawed out?
Hi Jeffrey, I think you can get away with using 30 ounces of ricotta. Regarding using frozen, thawed ricotta, I’m really not sure. Because the cheesecake is a little bit of a project and cheesecake can be finicky, I’d probably stick with ricotta that hasn’t been frozen.
Hello Chef Jen.
I am interested in making this cheesecake recipe. I made your chocolate chip ricotta cheesecake and that was great. Anyway, would it work if I made half the recipe for a six inch spring form pan? I would like to make a smaller size. I can’t recall if I read a reduction like that in the comments section here or if it was in the comments section of Cooks’ Illustrated for their Torta caprese.
That’s the question – reduced recipe for smaller pan. Thank you.
Hi Laura, yes, it would be fine to halve the recipe for a 6 inch springform. The bake time may be a bit different though, so keep a close eye on it. Enjoy!
I am not a fan of raspberries. Can I use strawberry jelly and fresh strawberries.
Sure!
Could I use cottage cheese instead of ricotta?
Hi Ariane, I’ve never tried it with cottage cheese so I can’t say from experience. Cheesecake can be pretty finicky, so I wouldn’t recommend it.
None of these recipes have the exact amount of each ingredient to use why is that
Hi Alissa, It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
The flavors of this cheesecake are delicious, I made the mistake of not researching what Ricotta brands are good and subsequently the cheesecake was grainy; the ricotta brand I used was ‘Your Fresh Market’ brand and I definitely do not recommend it! NB. Over cooking was not the issue here, cheesecake turned out beautifully otherwise.
It was pretty good. There was a definitely a strong orange flavor. The ricotta made the cheesecake a little gritty. Maybe whip the ricotta beforehand? But the almond crust was really yummy!
Such a wonderful cheesecake! Easy, light, and not too sweet. No bowls needed—only the food processor. Mine happens to be 46 years old and just managed to contain the batter. Even with a thermometer to monitor the oven temperature, I did add quite a bit of baking time, all told about an hour and a half. Even so it came out perfect. I will definitely make this again.
Jenn, re cake doneness, rather than visual, isn’t there an internal temp that would be a reliable indicator? I have seen 150 155 160…with a good instant read thermapen I would feel confident to aim for a temp rather than visual. Would you suggest temperature as a guide or do you prefer the visual only. I wonder if ricotta cheesecakes vs all cream cheese cakes might have different indicators? Thank you for any insight you can provide.
Hi Den, I don’t use a thermometer, but you’d be aiming for 150 to 155 degrees. Hope that helps and that you enjoy!
Are people having success preventing cracks without a water bath or steaming mechanism of some sort? I had 3 scary cracks in the middle that was…a bit difficult to hide even with all the jam. I do not know what I may have done wrong. Please help!
Hi Sarah, so sorry you had a problem with this cracking! It sounds like either your oven runs a little hot or it was a bit overbaked.