Perfect Ricotta Cheesecake
Ricotta cheesecake offers a delightful balance of lightness and indulgence, making it an irresistible dessert for any occasion.
The secret lies in the ricotta cheesecake, which creates a filling so delicate it feels cloud-like with every bite. Unlike denser traditional cheesecakes, this version has a soft and airy texture that melts effortlessly on the tongue. Paired with the slightly tart cream cheese, the ricotta provides a perfect foundation for subtle flavors like orange zest and amaretto to shine.
To complement this dreamy filling, the almond-infused crust brings a satisfying crunch. Ground almonds combine with flour, butter, and a hint of vanilla to form a nutty, golden base. It’s sturdy enough to hold the creamy filling while adding a depth of flavor you simply won’t find in plain graham cracker crusts.
And while it may look like a complex dessert, this ricotta cheesecake is surprisingly easy to make. With simple steps and straightforward techniques, you can create a stunning showstopper that rivals even the finest bakery treats. It’s ideal for celebrations or a weekend indulgence.
Ingredients You Will Need
A well-balanced ricotta cheesecake begins with carefully chosen ingredients.
For the Crust:
The base combines nutty almonds, sugar, flour, and butter to create a slightly crunchy, flavorful foundation. The addition of vanilla extract and egg yolk ensures the crust binds together beautifully while enhancing its delicate sweetness.
For the Filling:
This ricotta cheesecake recipe uses two stars: whole milk ricotta and cream cheese. The ricotta keeps the filling light, while cream cheese adds a creamy richness. Amaretto provides a subtle nutty undertone, and freshly grated orange zest brightens the overall flavor. Cornstarch is a key addition, helping to stabilize the filling for a smooth, even bake.
For the Topping:
Fresh raspberries and raspberry jam combine to form a vibrant, tangy contrast to the cheesecake’s sweetness. A dusting of confectioners’ sugar adds a delicate finish.
Step-by-Step Instructions for Perfect Results
Creating this ricotta cheesecake is all about precision and patience to achieve bakery-quality results.
Preparing the Pan
Start by spraying a 9-inch springform pan with nonstick cooking spray. Dust the interior with flour, tapping out any excess. This step ensures the cheesecake releases smoothly without sticking to the sides or base.
Making the Almond Crust
In a food processor, pulse the slivered almonds, flour, sugar, and salt until the almonds are finely ground. The mixture should resemble coarse sand. Whisk together the melted butter, egg yolk, and vanilla extract, then pour this into the almond mixture. Pulse until everything is crumbly yet moist.
Press the mixture firmly and evenly into the base of the prepared springform pan. Use the bottom of a measuring cup to achieve a smooth, compact layer. Chill the crust in the freezer for 10 minutes, then bake for 10-15 minutes until lightly golden. Let it cool completely on a wire rack.
Creating the Ricotta Filling
Clean the food processor and add the cream cheese, sugar, and salt. Process for a minute until creamy. Gradually add the ricotta and process for another 2 minutes until smooth and silky. Introduce the eggs one at a time, pulsing briefly between each to avoid overmixing. Add the amaretto, orange zest, cornstarch, and vanilla, blending just until combined.
Baking to Perfection
Pour the filling onto the cooled crust, smoothing the surface with a spatula. Bake the cheesecake in a 325°F oven for 50-60 minutes. The edges should be set, but the center should remain slightly jiggly. This ensures a creamy texture. Cool the cheesecake completely on a wire rack.
Chilling for Best Results
Once cool, cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, ideally overnight. This resting period allows the flavors to deepen and the filling to firm up perfectly.
Adding the Raspberry Topping
Warm the raspberry jam slightly to make it spreadable. Spread it evenly over the center of the cheesecake, leaving a clean border along the edge. Top with fresh raspberries and dust with confectioners’ sugar for an elegant, refined finish.
Recipe Tips & Frequently Asked Questions
- Avoiding Cracks in the Cheesecake: Prevent overmixing the filling and gently loosen the edges with a knife as it cools to avoid tension cracks.
- How to Perfectly Incorporate Ricotta: Process the ricotta thoroughly in the food processor to achieve a silky, lump-free filling.
- Testing for Doneness: A properly baked cheesecake will have set edges but a slightly wobbly center. It firms as it chills.
- Slicing Like a Pro: Use a sharp, clean knife and wipe the blade between slices to achieve smooth, clean edges.
- Can I Use Low-Fat Ricotta?: Avoid low-fat ricotta, as it won’t produce the same creamy consistency.
- What Can I Substitute for Amaretto?: Rum, Grand Marnier, or even almond extract make excellent alternatives.
- How Do I Prevent the Crust from Becoming Soggy?: Ensure the crust is baked until golden and fully cooled before adding the filling.
- Can I Use a Different Fruit Topping?: Yes! Strawberries, blueberries, or a combination of berries work beautifully.
What to Serve With This Ricotta Cheesecake Recipe
Pairing this ricotta cheesecake with complementary flavors elevates the dessert experience.
Rich, creamy desserts pair beautifully with bold beverages. Serve slices with espresso, cappuccino, or a strong brewed coffee for a classic Italian finish. Dessert wines, such as Moscato or Vin Santo, offer a sweet, fragrant pairing that balances the cheesecake’s subtle tang.
For added flair, garnish with fresh mint leaves, a dollop of whipped cream, or a light dusting of cocoa powder. These small touches add visual appeal and enhance the cheesecake’s delicate flavors. Whether served at an elegant dinner party or a cozy family gathering, this cheesecake is perfect for any celebration.
Storage & Freezing Instructions
Proper storage ensures the cheesecake remains as luscious as the day it’s made.
Keep the cheesecake covered in the refrigerator, where it will stay fresh for up to five days. If you plan to freeze it, omit the topping and chill it until firm. Wrap it tightly in two layers of plastic wrap or aluminum foil to prevent freezer burn. It can be frozen for up to three months.
To thaw, transfer the cheesecake to the refrigerator and let it defrost overnight. Add the jam and fresh raspberries just before serving to maintain their vibrant texture and flavor.
Final Presentation Tips
For a stunning presentation, carefully remove the sides of the springform pan. Use a thin spatula to lift the cheesecake gently from the base if transferring it to a serving plate. Arrange the raspberries evenly over the jam layer, pressing them slightly so they adhere.
A dusting of confectioners’ sugar provides a simple yet polished finish, perfect for wowing guests. Serve each slice on individual dessert plates with a garnish of fresh mint or whipped cream for a restaurant-worthy look.
Ricotta Cheesecake
Ingredients
For the Crust
- ¾ cup slivered almonds
- 3 tablespoons granulated sugar
- ¼ cup all-purpose flour spooned and leveled
- Pinch of salt
- 2 tablespoons unsalted butter melted and cooled
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Filling
- 1 8-ounce package cream cheese, room temperature (Philadelphia recommended)
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 tablespoon cornstarch
- 32- ounce tub approximately 4 cups whole milk ricotta (avoid low-fat)
- 3 large eggs
- 1 tablespoon amaretto rum or Grand Marnier can be substituted
- 2 teaspoons freshly grated orange zest
- 1 teaspoon vanilla extract
For the Topping
- ⅓ cup premium seedless raspberry jam
- 8 ounces fresh raspberries approximately 2½ cups
- Confectioners’ sugar for dusting
Instructions
Prepare the Pan and Preheat the Oven
- Preheat the oven to 325°F and position a rack in the center. Lightly spray a 9-inch springform pan with nonstick cooking spray. Sprinkle a thin layer of flour over the pan, shaking it to coat evenly, and tap out the excess.
Make the Crust
- In a food processor fitted with a blade attachment, combine the slivered almonds, flour, sugar, and salt. Process until the nuts are finely ground and the mixture has a coarse, sandy texture. In a separate bowl, whisk together the egg yolk, melted butter (cooled), and vanilla extract. Pour the wet mixture into the almond blend and pulse until the mixture becomes moist and crumbly.
- Transfer the crumb mixture into the prepared springform pan. Press it firmly and evenly into the bottom using your fingers or the flat bottom of a measuring cup. Place the pan in the freezer for 10 minutes (or the refrigerator for 15-20 minutes) to firm up. Bake the crust for 10-15 minutes, or until it turns light golden brown. Remove and allow it to cool completely on a wire rack.
Prepare the Filling
- In the cleaned food processor, combine the cream cheese, sugar, and salt. Blend for about 1 minute until the mixture is creamy and smooth. Add the ricotta and continue processing for 2 minutes until the filling becomes silky and light. Add the eggs, one at a time, processing briefly between additions to ensure they are fully incorporated. Finally, add the vanilla extract, amaretto, cornstarch, and orange zest. Pulse just until everything is combined; avoid overmixing.
Bake the Cheesecake
- Pour the filling onto the cooled crust, using a spatula to smooth the surface evenly. Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set but the center remains slightly jiggly (it will firm up further as it cools).
- Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Expect the center to sink slightly—that’s normal. Once cooled, gently loosen the edges with a thin knife to prevent cracks. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight.
Add the Topping
- When ready to serve, spread the raspberry jam evenly over the top of the chilled cheesecake, leaving a ¾-inch border along the edges. Arrange the fresh raspberries evenly over the jam layer. Use a fine sieve to dust the top lightly with confectioners’ sugar for an elegant finish.
Serve the Cheesecake
- Carefully remove the sides of the springform pan. You can serve the cheesecake directly from the base, or, for a cleaner presentation, slide a thin spatula between the crust and the pan bottom to transfer it to a serving platter. Use a sharp knife for slicing, cleaning the blade between cuts to maintain neat slices.
Storage & Freezer Instructions
- Store the cheesecake in the refrigerator, where it will remain fresh for several days. To freeze, omit the topping and place the cheesecake in the freezer unwrapped until it firms slightly. Wrap it tightly in a double layer of plastic wrap or aluminum foil, or seal it in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, and prepare the topping just before serving.