Ricotta Cheesecake is inspired by Italian cheesecake with a more light and airy texture. It is the perfect light and elegant dessert.

While New York Cheesecake is great if you are in the mood for a lighter Dessert recipe, you should try this Ricotta and Cream Cheesecake instead. Using ricotta to replace half of the cream cheese in the filling makes a less dense, airy cake. It is perfect to enjoy with your family or serve for a special occasion!

Ricotta Cheesecake slice on serving dish with fresh berries and powdered sugar on top


This recipe is based on an Italian cheesecake. Ricotta works well in the cheesecake because it has a light sweetness and really helps the cake to keep its light, airy and nice texture. Then mix cream cheese to a little more creaminess also in the recipe.

However, in more authentic recipes for an Italian Ricotta cheesecake, no cream cheese is included. If you prefer this, simply reduce the cream cheese and add extra ricotta cheese to the amount of cream cheese you take out. It will have a more unique taste and a little less creamy texture in general.

Ricotta Cheesecake Collage

This fabulous recipe also has such an easy process. The instructions for preparing the cake filling are amazingly easy. It is done in a few steps and there is no need for a water bath when you put it in the oven. There is a fairly long cooking time for this dish. It is baked in two steps with a total of 2 hours in the oven, but the hands-on time is quite quick and easy to follow.

When the cheesecake recipe is done, it is perfect for serving at parties, during the holidays or whenever you feel like a light cheesecake. Serve it with fresh berries, Cool whip, Caramel sauceor one of your other favorite toppings over the top.

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  • Preparation time: Start the recipe by preheating the oven temperature to 350 degrees, and use a greaseproof paper to easily grease a 9-inch springform pan. You should also take the cream cheese and ricotta cheese from the fridge 10-30 minutes in advance so they can soften.
  • Filling: Add cream cheese and ricotta cheese to a large bowl, and mix until smooth and well combined. Then stir in the white sugar, eggs, lemon juice, vanilla, cornstarch, flour and butter. Finish by mixing sour cream.
  • Baking time: Pour the mixture into the prepared cake tin. Put it in the preheated oven for 1 hour baking time. Then turn off the oven and continue baking for another hour in the residual heat. Shake the cheesecake to make sure it is set in the middle, then remove it from the oven. Let it cool in the fridge before slicing and serving.

Ricotta Cheesecake on serving dish with fresh berries and powdered sugar on top


  • Ricotta Cheesecake Bars: Instead of baking the recipe in a classic cake tin, you can make it into sticks. Pour the dough into a 9 × 9 pan, making sure to keep a close eye on them while they cook so they don’t burn on. You do not have to bake them for that long because of the size. This version is great for a party because they are easy to transport and easy to cut into squares.
  • Crust: You can add a crust to this recipe with just a few simple, classic crust ingredients. Use graham biscuits, vanilla wafers or Oreos to make crust crumbs. Combine 1 ½ cups crumbs, and frac13; cup sugar and 6 tablespoons melted butter. Once the crust ingredients are mixed, press them into the pan. Pour the filling over the crust and bake it.
  • Toppings: There are lots of beautiful and delicious toppings you can add before serving. Try sprinkling a little pastry sugar or sifted brown sugar. You can also top it off with Hot Fudge, Whipped cream, or Strawberry Topping.
  • Additions: Try mixing some fresh berries, especially blueberries, raspberries or strawberries. You can also try chocolate chips, caramel or even chunks of fudge. For extra citrus flavor, try adding grated lemon peel or orange peel.
  • Gluten free: To make Ricotta Cheesecake gluten free, all you have to do is switch flour to almond or buckwheat flour for all purposes. You should also make sure that the corn starch is specifically labeled “gluten free” to ensure there is no cross-contamination.

Ricotta Cheesecake slice from the side lifted from the entire cake



  • Serve: Let the cheesecake set in the fridge before serving. When taking it out, do not leave it at room temperature for more than 2 hours.
  • Store: You can store Ricotta Cheesecake for up to 2 weeks in the refrigerator, as long as you store it wrapped in plastic wrap or aluminum foil or store in an airtight container.
  • Freeze: Although you can freeze Ricotta Cheesecake for up to 6 months, freezing can change the texture of the cheese so that it is best enjoyed from the fridge.

Ricotta Cheesecake on serving dish with fresh berries and powdered sugar on top

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  • Preheat the oven to 350 degrees.

  • Lightly grease a 9-inch springform pan.

  • Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined.

  • Stir in sugar, eggs, lemon juice, vanilla, cornstarch, flour and butter.

  • Add sour cream last and stir.

  • Pour the mixture into the prepared springform pan.

  • Bake in the preheated oven for 1 hour; turn off the oven and leave it in the oven for 1 hour more.

  • Allow to cool completely in the refrigerator before serving.

Calories: 473kcal | Carbohydrates: 32g | Protein: 9g | Fat: 35g | Saturated Fat: 20g | Trans fat: 1g | Cholesterol: 156mg | Sodium: 274mg | Potassium: 174mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1237IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg

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Ricotta Cheesecake Collage