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Ricotta cheesecake

Italian Ricotta Cheesecake

Author Isis


Graham Cracker Crust-

  • 1 1/2 cups graham cracker crumbs
  • 6 TB butter melted
  • 1/4 cup sugar

Mixed Berry Topping-

  • 1 1/2 cups chopped strawberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1/4 cup sugar
  • 1 TB lemon juice


  • 16 oz cream cheese softened
  • 16 oz whole milk ricotta cheese
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 TB lemon juice
  • 1 ts vanilla extract
  • 3 TB cornstarch
  • 3 TB flour
  • 1/2 cup butter melted and cooled
  • 16 oz sour cream


Graham Cracker Crust-

  1. Preheat oven to 350° F
  2. Mix together graham cracker crumbs, butter and sugar
  3. Press into the bottom and up the sides of a 9-inch springform pan to form a crust
  4. Bake 8 minutes
  5. Cool, then wrap aluminum foil around bottom and up the sides of pan in preparation for water bath

Mixed Berry Topping-

  1. Heat all ingredients over medium heat, stirring often and crushing some of the berries, until bubbly
  2. Cool and refrigerate until ready to use


  1. Beat cream cheese and ricotta until smooth
  2. Add reaming ingredients and mix until combined and smooth
  3. Pour batter into crust and smooth the top
  4. Place the cheesecake inside a large roasting pan and move to oven
  5. Carefully pour boiling water into the roasting pan about an inch up the sides of the springform pan
  6. Bake about an hour, until center is almost set but still jiggly
  7. Turn off oven, crack open door and leave cheesecake inside one hour
  8. Remove from oven and cool completely at room temperature then refrigerate until fully set (overnight)
  9. Remove from springform pan and serve with berry topping
  10. Enjoy!