There’s something incredibly irresistible about this Creamy Ricotta Cheesecake Recipe — it’s silky smooth with a subtle tang that makes every bite melt in your mouth. Plus, its light texture sets it apart from your typical cheesecake, making it a perfect dessert for any occasion.

The image shows a round cheesecake with three main layers. The bottom layer is a thick, crumbly brown crust. Above this is a smooth, light yellow cream cheese layer. The top layer is white and smooth, covered with many fresh red raspberries arranged closely together in neat rows. The raspberries are dusted with a light sprinkle of powdered sugar. The cheesecake is placed on a white plate, and the surface beneath has a white marbled look. In the background, there are blurred kitchen items and a bowl of more raspberries. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Ricotta Cheesecake Recipe
Top Tip
How to Serve Creamy Ricotta Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Ricotta Cheesecake Recipe

Why You'll Love This Recipe

Honestly, I fell for this cheesecake the first time I made it. It’s not just about taste — it’s about texture, aroma, and ease. I love sharing it because it never fails to impress, whether for a cozy family dinner or a fancy get-together.

Silky smooth texture: The combination of ricotta and cream cheese creates a creaminess that's lighter than traditional cheesecakes without sacrificing richness.
Perfect balance of flavors: The hint of orange zest adds a fresh brightness that complements the ricotta’s mild tang beautifully.
Water bath method: Baking it in a water bath keeps the temperature gentle and steady, helping you avoid cracks for a flawless finish.
Versatile topping: The smooth ricotta topping is subtle, leaving room to get creative with your favorite fruits, chocolate, or nuts.

Ingredients & Why They Work

Every ingredient in this cheesecake plays a starring role. The ricotta brings creaminess without heaviness, cream cheese adds the classic tang, and the orange zest wakes everything up. When selecting your ricotta, I recommend going for a good-quality, whole-milk option or even making your own if you have time—draining it properly is key!

Flat lay of a small mound of fresh ricotta cheese, a simple white ceramic bowl filled with creamy softened cream cheese, a small white bowl containing granulated sugar, a few whole brown eggs with clean shells neatly arranged, a small white bowl with all-purpose flour, a small white bowl holding bright orange zest strands, and a small white bowl with vanilla extract, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ricotta cheese: Draining is essential to prevent a watery cheesecake and to concentrate that lovely creamy flavor.
Cream cheese: Softened at room temperature to ensure it blends smoothly with the ricotta for the perfect texture.
Granulated sugar: Sweetens without overpowering the natural tang of cheese.
All-purpose flour: Just enough to help the cheesecake hold its structure without weighing it down.
Eggs: Added slowly to avoid over mixing and cracking; they provide structure and richness.
Vanilla extract or vanilla bean paste: Adds warm, comforting notes that complement the cheesiness.
Salt: Enhances the overall flavor and balances the sweetness.
Orange zest: Brings a bright, fresh twist that lifts the whole cheesecake.
Powdered sugar (for topping): Whipped with leftover ricotta to create a delicate, sweet finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Creamy Ricotta Cheesecake Recipe to keep it fresh. Sometimes I swap the orange zest for lemon or lime zest for a different citrus vibe. Other times, I add a handful of fresh blueberries into the batter right before baking — it’s like a surprise burst of juicy goodness with every slice.

Variation: Adding a swirl of honey or fruit preserves on top before chilling creates a beautiful marbled effect that’s as tasty as it is pretty.
Dietary tweak: If you want it gluten-free, use gluten-free graham crackers or substitute the crust with crushed almonds for a nutty twist.
Seasonal spin: In autumn, I like to sprinkle in a pinch of warm spices like cinnamon or nutmeg to bring cozy fall vibes.

Step-by-Step: How I Make Creamy Ricotta Cheesecake Recipe

A slice of cheesecake with three visible layers sits on a white plate with fine ridges. The bottom layer is a dark brown, crumbly crust. The middle layer is a thick, creamy pale yellow cheesecake with a smooth texture. The top layer is a smooth white cream spread evenly, topped with two rows of bright red raspberries, each berry dusted lightly with powdered sugar. A silver fork lies next to the cheesecake on the right side of the plate. The setting has a warm, soft light with a white marbled surface underneath the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Drain the Ricotta for Dreamy Texture

Start by draining your ricotta – trust me, it’s a game changer. I always line a fine mesh sieve with a cheesecloth, spread the ricotta inside, then fold the cloth over. Place a plate on top and weigh it down with something heavy, like a bowl of water. Let it drain for at least 2 hours, or overnight if you can. This removes extra moisture, giving you that perfect creamy consistency without sogginess.

Step 2: Prepare the Graham Cracker Crust

The crust sets the foundation for this cheesecake, so don’t rush it. Use your favorite graham cracker crust recipe or the one linked in the intro. Bake it until golden and let it cool completely before adding your batter. This prevents a soggy bottom and keeps each bite perfectly balanced.

Step 3: Whip Up the Cheesecake Batter

Grease the sides of your springform pan to help release your masterpiece later. Beat the softened cream cheese until it’s silky — about 2 minutes with a mixer at medium speed. Add sugar and continue beating for another minute, scraping the bowl to keep things smooth.

Next, add 2 cups of your well-drained ricotta and beat for a minute more. Then mix in the flour just until combined, being careful not to overwork it.

Now, add eggs one at a time, blending gently. Over mixing here can lead to cracks, so keep it slow and steady. Finally, add the vanilla, salt, and orange zest for that signature bright note, mixing briefly.

Step 4: Bake with a Water Bath

Pour your batter over the cooled crust. Wrap the bottom of the pan with foil tightly to avoid leaks, then set it in a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of your cheesecake pan — this water bath is essential for gentle, even baking.

Bake at 325ºF for 60 to 75 minutes. When done, the cheesecake should jiggle slightly in the center but have set edges. Turn off the oven and leave the cheesecake inside for an extra hour — that slow cooling helps prevent cracks.

Step 5: Chill and Add the Ricotta Topping

After cooling to room temperature, pop the cheesecake into the fridge and chill for at least 6 hours, preferably overnight. For the topping, whip the leftover drained ricotta with powdered sugar and vanilla just until creamy. When ready to serve, spread this smooth topping evenly and decorate with fresh berries or chocolate chips — whatever speaks to your sweet tooth!

Top Tip

I’ve learned a few tricks over the years making this Creamy Ricotta Cheesecake Recipe that totally elevate the final result. These tips helped me avoid common pitfalls and get that perfect harmony of texture and flavor.

Drain thoroughly: Don’t skip the ricotta draining step — it’s the difference between creamy perfection and a runny mess.
Room temperature ingredients: Always let your cream cheese and eggs warm up; cold ingredients make the batter lumpy and harder to incorporate.
Water bath: Embrace the water bath method — it prevents cracking and keeps the cheesecake ultra smooth.
Low and slow baking: Baking gently at 325ºF and letting it rest in the turned-off oven helps prevent overcooking and cracking.

How to Serve Creamy Ricotta Cheesecake Recipe

Garnishes

I’m a sucker for fresh berries when it comes to garnishing this cheesecake — raspberries and strawberries add just the right contrast in tartness and color. Sometimes I sprinkle a few chocolate chips or toasted almonds for crunch. Little edible flowers also add a gorgeous, elegant touch if you’re serving guests.

Side Dishes

Pairing this cheesecake with a simple fruit salad or a light citrus sorbet on the side is such a refreshing combo. If you want something more indulgent, a drizzle of homemade berry coulis or a shot of espresso on the side rounds out the dessert beautifully.

Creative Ways to Present

For special occasions, I’ve experimented with individual servings in small jars or ramekins — it’s charming and easy to serve. Adding a sprig of mint or a dusting of powdered sugar just before serving turns simple into spectacular. You can also layer the ricotta topping and fruit, making sure everyone gets a perfect combo.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake in an airtight container in the fridge, and it stays fresh and creamy for up to 4 or 5 days — though, honestly, it rarely lasts that long in my house! Make sure to keep it covered so it doesn’t absorb fridge odors.

Freezing

I’ve frozen this cheesecake a couple of times with great success. I usually freeze it uncovered first on a baking sheet, then wrap it tightly in plastic wrap and place it in an airtight container. This method keeps it from freezer burn and it lasts up to 2 months. Just thaw overnight in the fridge before serving.

Reheating

Since cheesecake is best served chilled, I don’t usually reheat leftovers. But if you want it slightly softened, you can leave a slice at room temperature for about 15–20 minutes. Avoid microwaving as it can alter the texture and make it grainy.

Frequently Asked Questions:

Can I use regular cream cheese instead of ricotta?

You’ll want cream cheese in the batter as well, but the ricotta is what gives this cheesecake its unique creamy yet light texture. Replacing all ricotta with cream cheese will make it denser and less fluffy, so try to use both for the best texture.

How important is the water bath for baking?

The water bath is key to baking a smooth, crack-free cheesecake. It creates gentle, even heat and moisture around the pan, preventing the edges from baking too fast. If you skip this step, you risk cracks and a drier texture.

Can I prepare this cheesecake in advance?

Absolutely! This cheesecake tastes even better after chilling overnight, which allows the flavors to deepen and the texture to firm up perfectly. Just keep it covered and refrigerated until ready to serve.

What are the best toppings for this ricotta cheesecake?

Fresh berries like raspberries, strawberries, or blueberries are classic and delicious. You can also try chocolate chips, toasted nuts, or a drizzle of honey or fruit preserves. The ricotta topping is mild, so feel free to get creative with what you add!

Final Thoughts

This Creamy Ricotta Cheesecake Recipe is one I always come back to when I want to impress without stress. It’s a little bit elegant, a little bit comforting, and always delicious. Give it a try for your next dessert — I think you’ll love how the light ricotta balances out the richness and makes the whole dessert feel just right.