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-based 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 fruit topping is my addition; 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.
- Egg Yolk: Binds the ingredients together and adds richness.
- Butter: Helps bind the crust.
- Vanilla Extract: Infuses the crust with a hint of vanilla flavor and adds aromatic richness to the filling.
- 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 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: Adds a sweet, fruity layer on top of the cheesecake
- Fresh Raspberries: Provide a beautiful finish to the cake and a fresh, fruity flavor.
- Confectioners’ Sugar: Gives the cheesecake a finishing touch of sweetness.
- 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 the mixture is well combined. It will look 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.
Process for a few seconds 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 all gets covered with fruit anyway. Let it cool completely, 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.
Serve and enjoy!
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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-based 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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Jenn,
Could I make this with 100% ricotta and leave out the cream cheese?
I wouldn’t recommend it, Ilona — the cake will be a little dry and grainy with only ricotta.
Hi Jenn- can I make this cheesecake without the crust? I’m trying to cut out pie crusts where I can. Thanks-
Hi Diane, I’ve never made this without a crust but suspect that it would work. It may be a little bit more challenging to serve, though. Please let me know how it turns out if you try it!
Hello, I plan on freezing this cake for a few weeks. Should I cool it in the fridge first? And (this is probably a silly question but…) should I remove it from the pan before putting it in the freezer?
Thanks much
PS. I will rate the recipe after I serve it on Christmas. Sounds great and easy.
Hi Roxane, The cheesecake should be cooled completely in the fridge before freezing. And, after you’ve placed the cheesecake in the freezer for a little while to let it firm up, I’d suggest removing the sides of pan and then double wrapping it tightly in foil or placing it in a heavy-duty freezer bag. Hope that helps and that everyone enjoys!
Jenn, I’m looking for a cheesecake recipe that yields a VERY dense cheesecake, a la Katz’s Deli in New York. Is this the one? Thanks!
Actually, I would recommend this one instead. Hope you enjoy!
Can i use a blender instead of food processor????
Hi Amber, I’m not sure a blender will be powerful enough to mix this filling (since there isn’t a lot of liquid) but you can give it a shot.
How’s about not only providing a picture of the ingredients, but also listing all of the exact amounts for each of the components. One could easily misjudged by the photo & add too much or too little. Would love to make this but not unless I have precise measurements.
Thanks very much. I’m sure many others will appreciate that too!
Hi Sandi, If you click on the recipe tab at the top, you’ll find the exact quantities. Sorry for any confusion!
I’m going to make this tonight for my daughter’s birthday as we’re Italian and we know our cheesecake!! Here’s how I cool all ricotta cheesecakes I have made its an old kitchen trick for cheeesecakes After it cooks turn oven off and leave the oven door ajar held with a wooden spoon till cake is completely cool before taking out of the oven Works every time !!!
Hi Jenn
I made this a few months ago and it turned out perfect. Although it was a big hit my husband thought the crust was not enough.
Can I double the quantity of the crust?
Sure, I think it would work. You may need to bake the crust for just a few minutes longer.
Finally a ricotta cheesecake that worked for me! This recipe is a keeper. I made my mother in law a ricotta cheesecake for a past birthday with another recipe from someone else and after two attempts in the same day with another grocery run in between I was disappointed to serve a grainy mess. This year I redeemed myself with this recipe and it was not only easy to make, but it was delicious. I cooked it for just over an hour and think it would have been perfect with another 5 minutes after cutting into it, but different ovens have different results and that’s just me being critical, everyone loved it and it still sliced well. I used strawberry preserves for the top because of a raspberry allergy but I still decorated with alternating circles of raspberries and blueberries and served it with sliced strawberries on the side. I recommend that you powder with the sugar shortly before serving as it looks best right after you do it. OXO has a tea ball that works really well for this and is easy to bring along in a bag with a little powdered sugar in it if you are traveling with this dessert. You can taste the orange zest in this recipe and I did not find the crust to be bland as other reviews had commented. My husband’s grandmother was even visiting from Italy and gave this recipe her stamp of approval 🙂
Hello, can I not add the cornstarch, amaretto and orange zest? Or will there be a problem with the texture of the cheesecake?
HI Asma, I think it’s fine to omit both the orange zest and amaretto. If you want to omit the cornstarch, I’d suggest replacing it with an equivalent amount of flour. Hope you enjoy!