Hi friends! If you’ve never tried ricotta cheesecake, you’re in for such a treat. The ricotta gives the cheesecake a delicate, fluffy texture that’s not too dense, while the cream cheese adds richness and a smooth finish. It’s gently flavored with vanilla and a touch of orange zest, all nestled inside a buttery graham cracker crust. Topped with a sweetened ricotta cream, it’s simple, elegant, and perfect for any occasion.

If you’re new to making cheesecakes, you’re in luck! This post will give you tons of tips to succeed.

The Best Ricotta Cheesecake Recipe

Unlike a classic New York–style cheesecake, this one feels a little lighter and airier thanks to the ricotta. It’s not too sweet, has a slight tang, and the orange zest gives it a subtle brightness that makes every bite feel fresh. Plus, the ricotta topping adds a creamy, almost mousse-like finish. You can dress it up with berries, chocolate chips, or just leave it as is—it’s beautiful either way. And while it looks impressive, it’s actually really approachable to make.

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Full ingredients, prep time estimates, and step by step instructions can be found at the bottom of the post.

What Pan Should I Use?

Using the right pan is very important for making a good cheesecake. For this recipe, an 8or 9-inch springform pan works best. If using an 8” pan, ensure it’s deep, at least 3 inches. A springform pan is ideal for easy removal and serving. I use Fat Daddios cheesecake pan.

You’ll need a baked and cooled graham cracker crust for this recipe. You can use your favorite recipe or follow this one, here.

Draining the Ricotta

Before you begin, it’s important to drain your ricotta—especially if you’re using store-bought. Just line a fine mesh sieve with cheesecloth and place it over a bowl. Add the ricotta, fold the cloth over the top, and weigh it down with a plate and something heavy (like a small bag of flour). Let it drain for a few hours, or even overnight in the fridge. You’ll use 2 cups for the batter and 1/2 cup for the topping. I like to use whole milk ricotta cheese.

Graham Cracker Crust

You’ll need a baked and cooled graham cracker crust for this recipe. You can use your favorite recipe or follow mine here. Love those graham cracker crumbs!

How to Make the Ricotta Cheesecake

Start by greasing the exposed sides of your springform pan. In a large bowl, beat the softened full-fat cream cheese until smooth. Add the sugar and mix again. Then beat in the drained ricotta until creamy. Scrape down the bowl to make sure everything is smooth and lump-free.

Next, mix in the flour to the ricotta mixture, then add the eggs one at a time, beating just until combined. Avoid overmixing at this stage to prevent cracks. Stir in the vanilla, salt, and orange zest. You could also use lemon zest.

Pour the cheesecake batter into the prepared crust and smooth the top with a rubber spatula. Wrap the bottom of the pan tightly in a few layers of foil and place it in a larger roasting pan. Fill the outer pan with hot water to create a water bath—this helps the cheesecake bake gently and evenly.

Baking the Cheesecake

Bake the cheesecake at 325ºF (163ºC) for 60–75 minutes in the middle of the oven, until the edges are set and the center has a slight jiggle. Turn the oven off and leave the cheesecake inside for another hour to cool slowly. Then remove, cool to room temperature, and refrigerate for at least 6 hours, preferably overnight.

Ricotta Topping

Once the cheesecake is fully chilled, make the topping. In a small bowl, mix together the remaining 1/2 cup of drained ricotta, 2 tablespoons powdered sugar, and vanilla extract. Whip for just a few seconds until smooth and creamy.

Spread the ricotta topping over the cheesecake and decorate however you’d like—fresh berries, chocolate shavings, candied citrus, or a dusting of powdered sugar all work beautifully.

Serving & Storage

Serving: Serve chilled, with toppings of your choice.
Storage: Store covered in the fridge for up to 4–5 days.
To freeze: Freeze whole or sliced. Once solid, wrap tightly in plastic wrap and store in an airtight container for up to 2 months.

Tips for Cheesecake Success

Drain your ricotta well. Too much moisture will affect the texture.
Don’t overmix after adding the eggs. This helps prevent cracks.
Use a water bath. It keeps the baking temperature gentle and even.
Let it rest. Cooling in the oven and then chilling fully is key to that perfect texture.
Check your oven temp. Use an oven thermometer for the most accurate results.

Ricotta Cheesecake Variations

Lemon Ricotta Cheesecake: Swap the orange zest for 1–2 tablespoons of lemon zest and add 2 tablespoons of fresh lemon juice to the batter for a bright, citrusy twist.

Almond Ricotta Cheesecake: Replace the orange zest with 1 teaspoon of almond extracts and top the cheesecake with toasted sliced almonds for a subtle nutty flavor and extra crunch.

Chocolate Chip Ricotta Cheesecake: Fold 1/2 cup mini chocolate chips into the batter before baking for a little extra indulgence in every bite. This is almost like a chocolate chip cannoli!

Berry Topped Cheesecake: After spreading the ricotta topping, decorate the cheesecake with fresh raspberries, blackberries, or a mix of berries for a fresh and vibrant finish.

If You Loved This, Try Next:

🍋 Lemon Cheesecake
🍰 New York Cheesecake
🥥 Coconut Cream Pie
🍓 No-Bake Strawberry Cheesecake

This ricotta cheesecake is light yet creamy, simple yet impressive—and so easy to love. I’d love to see how you top yours! Tag me on Instagram if you give it a try. 💛

Ricotta Cheesecake

Camila Hurst

This Ricotta Cheesecake is light, creamy, and delicately sweet, made with fresh ricotta, cream cheese, and a hint of orange zest, all nestled in a buttery graham cracker crust and topped with a whipped ricotta cream.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1

Chill Time 6

Total Time 7 25

Course Dessert

Cuisine American, Italian

Servings servings

Calories 400 kcal

Ingredients

Ricotta

2½ cups ricotta cheese 625 grams, store-bought or homemade

Graham Cracker Crust

Recipe Here

Cheesecake Batter

226 grams cream cheese softened 1 packages of 8 oz.
1¼ cup granulated sugar 250 grams
2 cups drained ricotta cheese from above
¼ cup all-purpose flour
4 large eggs room temp
½ tbsp vanilla extract or vanilla bean paste
½ tsp salt
2 tbsp orange zest

Ricotta Topping

½ cup drained ricotta cheese from above
2 tbsp cup powdered sugar
½ tsp vanilla extract

Instructions

Drain the Ricotta

Before starting the crust and the batter, you’ll need to drain the ricotta, specially if using store-bought. You can use my homemade ricotta recipe here.
You will need 2 cups of the drained ricotta for the cheesecake, and the rest for the topping.
Weigh the ricotta and put it in a cheese cloth lined fine mesh sieve. Fold the cloth over the ricotta, then place a plate on top with something heavy like a bowl full of water, or a small bag of flour. This will help strain the water. You can even leave this draining overnight. Just make sure the ricotta is nicely covered by the cheesecloth so it doesn’t dry out in the fridge.
You have to let it drain for at least a couple of hours. It will be worth it.

Graham Cracker Crust

Prepare the graham cracker crust with the instructions on this page.

Cheesecake Batter

Grease the exposed sides of the cheesecake pan.
Beat the cream cheese for 2 minutes with a mixer at medium speed, until creamy.
Add the granulated sugar to the bowl and beat for another minute. Scrape the bowl.
Add the drained ricotta and beat for another minute.
Scrape the bowl and beat for another 30 seconds.
Add the flour and mix to combine.
Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
Add the vanilla extract (and or vanilla bean paste), salt, orange zest, and mix briefly.
Pour the cheesecake batter in the pan, over the baked and cooled crust.
Wrap the bottom of the pan with a few layers of foil.
Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.

Baking

Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
Turn the oven off, and leave the cheesecake in there for 1 hour.
Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.
Topping
Add the remaining drained ricotta (should be around 1/2 cup or a bit less), the powdered sugar, and the vanilla to the bowl of a mixer or to a small bowl.
Whip for just a few seconds, until creamy and incorporated with the powdered sugar.

To Decorate

After the cheesecake has been done chilling, remove from the fridge. Remove the ring from around the pan.
Spread the ricotta topping over the cheesecake with a spatula.
Decorate with raspberries, strawberries, chocolate chips, or anything else you’d like.
Slice and serve.

Notes

Storage: You can store the Ricotta Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Oven Temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF instead. And baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

Oven thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.