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Ricotta Cheesecake with Fresh Raspberries
With cream cheese, ricotta cheese and a ground almond crust, the cake is a hybrid between an American & Italian-style cheesecake.
Doesn’t this cheesecake look like it belongs in an Italian pastry shop window? The recipe was inspired by the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen, one of the best cookbooks I’ve come across in a long, long time.
Made with cream cheese, ricotta cheese, and a ground almond crust, the cake is a hybrid between an American-style cheesecake and an Italian-style cheesecake. The fruit topping is my addition; the tart sweetness of the jam and fresh raspberries is the perfect contrast to the cake, which isn’t overly sweet.
The best part is that it’s easy 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
What you’ll need to Make the Raspberry Topping
How to make Ricotta cheesecake
Start by spraying a 9-inch springform pan with nonstick cooking spray. Dust with flour and tap out any excess.
For the crust, 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 the mixture is well combined. It will look moistened and crumbly.
Dump the mixture into the prepared pan.
And press into an even layer. You can use your hands or the bottom of a measuring cup.
Chill the crust in the freezer for about 10 minutes, then bake at 325°F for 10-15 minutes, until lightly golden.
Meanwhile, 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 and 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.
Process for a few seconds to combine.
Pour the filling on top of the baked crust.
And bake for about 50 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 all gets covered with fruit anyway. Let it cool completely, then chill for at least 4 hours or overnight. Before serving, 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.
Serve and enjoy!
Note: I made a few changes to DePalma’s cake recipe: I used raw slivered almonds instead of toasted sliced almonds for the crust; I made the filling in a food processor instead of a mixer; and I added a raspberry jam and fresh raspberry topping.
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Ricotta Cheesecake with Fresh Raspberries
With cream cheese, ricotta cheese and a ground almond crust, the cake is a hybrid between an American & Italian-style cheesecake.
Ingredients
For the Crust
- 3/4 cup slivered almonds
- 1/4 cup all purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons granulated sugar
- Pinch of kosher salt
- 1 large egg yolk
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
For the Filling
- 1 8-ounce package cream cheese, at room temperature (preferably Philadelphia brand)
- 3/4 cup granulated sugar
- 1/4 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
- 1/3 cup seedless raspberry jam, best quality
- 8 ounces (about 2-1/2 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 15-20 minutes) to chill; then bake for 10-15 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 5-10 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 about 50 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 3/4-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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I am attempting this for thanksgiving! Is the food processor necessary? I only have a small food processor… why can’t I use a stand mixer or hand mixer?
Unfortunately, you won’t get the right blending/texture without a food processor — sorry!
Hi Tiffany, That should be fine. Enjoy!
Made this without the amaretto. Baked in the oven at 150 degrees Celsius fan forced for about an extra 20 minutes. Topped with some blueberry jam and fresh blueberries as that is what’s in season now. Really delicious everyone loved it!
Almond flour is sold I have always assumed this was just finally ground almonds. Is this the case or is it finally ground almonds mixed with flour. If the latter is the case would you need to add the flour suggested in the recipe for this cheesecake crust.
Hi Rose Marie, you are correct – almond flour is just finely ground almonds. It does not have any flour in it.
Hello Jen,
Do you think I can make the crust from crushed up cannoli shells, butter and sugar? I have made this crust in a different cheese cake recipe, but I like this filling recipe. I had topped my cheese cake with powder sugar and shaved chocolate.
Sure, Debbie, I think that should work. Enjoy!
It turned out really well, I used homemade ricotta, it was very moist, the recipe is a keeper!
Hi Jen
I only have 2 c ricotta to make this cheesecake. Could I “ up” the cream cheese ( add 16 oz ) to compensate?
Thanks!
Princess Barb
Sure, I think that should work. Please LMK how it turns out!
I have some almond flour and almond meal on hand, can I use those for the crust instead of the slivered almond & all purpose flour combo? Do you have any recommendations as how to substitute one for the other?
Hi Claire, I haven’t tried it but I think you could. Maybe you could replace the slivered almonds with almond flour (it would be less than 3/4 cup b/c once the almonds are chopped in the food processor, they take up less volume). I think you’d need about half that much almond flour. And I’d replace the all-purpose flour with an equal amount of almond meal. Please LMK how it turns out if you try it!
This is the best ricotta cheesecake that I have tasted. Gourmet flavor, delicious. I will certainly keep the recipe.
Can I use almond extract in place of amaretto? If so, how much extract? Thank you 🙂
Hi Mary, You could use 1/4 teaspoon almond extract (it’s very strong in flavor). Hope that helps!
Hi Jenn! I got my recipes mixed up and thought this cheesecake only had to set for four hours. Can I get away with letting it come to room temp and chilling it for four hours, or does it really need the full 8 hours in the fridge?
Hi Jessica, Erg! I’m afraid 4 hours is definitely not enough. I’d aim for at least 6 hours.
Cheesecake was very good! I used the metric measurements and halved the recipe, which worked perfectly with a 6 inch springform pan. It took about 1 hour to cook.
Good morning Jenn!
Quick question:
Do you think I could swing using your cheesecake filling in a traditional pie crust? If not, do you have suggestions?
Thank you ahead of time ☺️
Lisa
Hi Lisa, I haven’t tried it, but I think it should work. 🙂
I’d love to try this – ricotta cheesecake is def my fav – hubby’s more a fan of the cream cheese style – this sounds like a brilliant compromise! But it’s just the two of us and while we could devour an entire one by ourselves we know we Mustn’t!
Any tips for halving the recipe; maybe using a 6″ cake tin?
Or does this freeze well (guessing not due to the ricotta)?
Thanks in advance
Hi Halimah, I think you could use a 6-inch tin and halve the recipe. The bake time may be a bit different though, so keep a close eye on it. It also freezes nicely, so you could go that route. Hope you enjoy!