Recipe

Ricotta Cheesecake

Creamy, lightly sweet ricotta cheesecake with lemon and vanilla on a crisp cookie crust.

By Matt Campbell

•

4.8

A single slice of ricotta cheesecake on a small ceramic plate with a pale golden top, a crisp cookie crust, and a few lemon zest curls on the side, set on a light stone kitchen counter in soft natural window light

Ricotta cheesecake is the cheesecake I make when I want something that feels a little lighter, a little brighter, and still absolutely counts as dessert. It is creamy but not heavy, softly set instead of super dense, and it loves a little lemon the way a cozy sweater loves a cold day.

This version keeps the ingredient list friendly and the instructions low drama. You can do the full water bath if you are feeling extra, but you do not have to. The goal here is a cheesecake that bakes evenly, slices clean, and makes you pause mid-bite like, okay wow.

A kitchen counter with bowls of ricotta, cream cheese, sugar, eggs, lemons, vanilla, and cookie crumbs measured out and ready for baking in a calm, home kitchen setup

Why It Works

Ricotta makes it tender and lightly airy: You still get that classic cheesecake creaminess, but with a softer, more delicate bite.
Cream cheese brings structure: A little cream cheese keeps the filling stable so it slices nicely after chilling.
Lemon + vanilla taste clean and bright: Ricotta can read a touch “milky” if it is under-seasoned. Lemon zest and a pinch of salt fix that fast.
Gentle baking prevents cracks: Lower heat, a pan of hot water on the rack below, and a slow cool keep the top smooth.

Pairs Well With

Storage Tips

How to Store Ricotta Cheesecake

Refrigerator: Cover the cheesecake (or individual slices) and refrigerate up to 5 days. I like to chill it uncovered for the first hour so the surface stays clean, then wrap.

Freezer: Freeze slices for up to 2 months. Wrap each slice in plastic wrap, then foil, then tuck into a freezer bag. Thaw overnight in the fridge.

Serving after chilling: For the creamiest texture, let slices sit at room temp for 10 to 15 minutes before serving.

Common Questions

Does ricotta cheesecake taste different than regular cheesecake?

Yes, in a good way. Ricotta cheesecake is typically a little lighter and more delicate, with a subtle dairy sweetness. It is less dense than a classic New York style cheesecake.

Do I have to drain ricotta?

If your ricotta looks wet or has liquid pooling, drain it. Scoop it into a fine-mesh strainer lined with cheesecloth or paper towels and let it sit 30 to 60 minutes. Drier ricotta equals a firmer, less weepy cheesecake.

Can I skip the water bath?

You can. This recipe uses a gentler method: a pan of hot water on the lower rack to add humidity, plus a slow cool in the oven. If you want the most insurance against cracks, do the full water bath.

Why did my cheesecake crack?

Usually one of three things: too much air from overmixing, baking too hot, or cooling too quickly. Mix on low, bake gently, and let it cool in the turned-off oven with the door cracked.

How do I know it is done?

The edges should look set and slightly puffed, and the center should still have a 2 to 3 inch gentle jiggle. If you are using a thermometer, you are aiming for about 150°F in the center. It will finish setting as it cools and chills.

Can I make it ahead?

Yes, and you should. Cheesecake is better after a full chill. Make it the day before, refrigerate overnight, then slice and serve. For peak texture, it is best within 24 to 48 hours.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch standard-height springform pan
Roasting pan (only if doing a full water bath)
Stand mixer or hand mixer
Food processor (optional for crust and smoothing ricotta)
Microplane or fine grater (for lemon zest)
Rubber spatula
Sheet pan (to set springform on, helps with leaks)
Instant-read thermometer (optional, helpful)
Wooden spoon (optional, to prop oven door)

I love big, bold flavors, but cheesecake is where I get weirdly protective of “simple done right.” Ricotta cheesecake feels like that sweet spot between cozy and bright. The first time I made one, I expected it to be heavy and dense, and it came out almost cloudlike after a night in the fridge. Now it is my go-to when I want dessert that feels special without acting like a full weekend project.

Ricotta Cheesecake

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

Total Time 9 hours 35 minutes (includes chilling)

Servings 12 slices

Ingredients

Crust

1 1/2 cups graham cracker crumbs (no need to count sheets, brands vary), or crushed vanilla wafers
2 Tbsp granulated sugar
1/2 tsp kosher salt
6 Tbsp unsalted butter, melted

Ricotta Cheesecake Filling

16 oz full-fat, whole-milk ricotta (about 2 cups), drained if wet
8 oz cream cheese, softened
1 cup granulated sugar
2 Tbsp all-purpose flour
1/4 tsp kosher salt
1 Tbsp lemon zest (from 1 to 2 lemons)
2 Tbsp fresh lemon juice
2 tsp vanilla extract
4 large eggs, room temperature
1/2 cup sour cream, room temperature

Optional Topping

Powdered sugar for dusting
Fresh berries
Warm honey or berry sauce

Instructions

Before You Start

Take your eggs, ricotta, cream cheese, and sour cream out of the fridge about 45 to 60 minutes before mixing. Room-temp dairy mixes smoothly and helps prevent lumps.

Pan note: This is written for a 9-inch standard-height springform. If you are using a deep springform, the bake time may run longer.

A 9-inch springform pan with parchment paper lining the bottom and the sides lightly greased, sitting on a light stone kitchen counter

1) Prep the Pan and Oven

Heat oven to 325°F.
Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil (helpful even if you skip a full water bath). Set the pan on a sheet pan.
Water bath leak tip: Foil helps, but it is not perfect. For the full water bath, consider a silicone springform wrap or an oven-safe roasting bag around the pan for extra leak insurance.
Bring a kettle of water to a simmer. You will use this for steam in the oven, and optionally for a full water bath.

2) Make the Crust

In a bowl, mix graham cracker crumbs, sugar, and salt.
Stir in melted butter until the texture looks like wet sand and holds together when you pinch it.
Press firmly into the bottom of the springform pan. Use the bottom of a measuring cup to really pack it down.
Bake for 10 minutes, then cool while you make the filling.

A hand pressing buttery graham cracker crumbs into the bottom of a springform pan to form an even crust on a home kitchen counter

3) Mix the Filling

In a large bowl (or stand mixer bowl), beat cream cheese on low to medium until smooth, about 1 minute.
Add ricotta and beat again until combined. Scrape down the bowl.
Add sugar, flour, salt, lemon zest, lemon juice, and vanilla. Mix on low just until smooth.
Add eggs one at a time, mixing on low and stopping as soon as each disappears into the batter.
Mix in sour cream on low until just combined. Final scrape down, quick gentle stir, done.

Tip: If your batter looks a little lumpy, do not panic. Most lumps are ricotta texture, not a failure. For an extra-smooth cheesecake, you can blend the ricotta first in a food processor for 20 to 30 seconds.

A mixing bowl of pale ricotta cheesecake batter being mixed with a hand mixer, with lemon zest visible and a spatula resting on the side

4) Bake Options

Option A: Steam Pan Method (Easier)

Pour filling over the cooled crust and smooth the top.
Place a metal baking pan on the lower rack and carefully pour in hot water (about 1 inch deep) to create steam.
Bake cheesecake on the middle rack for 60 to 75 minutes, until edges are set and the center still gently jiggles.

Option B: Full Water Bath (Most Crack Insurance)

Put the foil-wrapped springform into a roasting pan.
Pour hot water into the roasting pan until it comes halfway up the sides of the springform.
Bake 60 to 75 minutes, same doneness cues as above.

Optional thermometer check: If you want a more exact finish line, aim for about 150°F in the center.

A springform pan cheesecake baking on the middle oven rack with a separate pan of hot water on the lower rack creating steam

5) Cool and Chill

Turn off the oven. Crack the oven door open about 2 to 3 inches. If your oven door does not stay put, wedge it with a wooden spoon.
Let the cheesecake sit in the oven for 45 minutes.
Remove and cool at room temperature for 1 hour.
Cover and refrigerate for at least 6 hours, ideally overnight.

Clean slicing move: Dip a knife in hot water, wipe dry, slice. Repeat between cuts for tidy edges.

6) Serve

Run a thin knife around the edge, then release the springform ring.
Dust with powdered sugar or top with berries and a drizzle of honey if you want it a little extra.

A whole ricotta cheesecake on a cake stand topped with fresh berries and a light dusting of powdered sugar on a wooden table with soft natural light

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Ricotta Cheesecake

Why It Works

Pairs Well With

Recommended

Raspberry Cheesecake

Key Lime Cheesecake

Lemon Icebox Pie

Oreo Crust

Storage Tips

How to Store Ricotta Cheesecake

Common Questions

Common Questions

Does ricotta cheesecake taste different than regular cheesecake?

Do I have to drain ricotta?

Can I skip the water bath?

Why did my cheesecake crack?

How do I know it is done?

Can I make it ahead?

Ricotta Cheesecake

Ingredients

Crust

Ricotta Cheesecake Filling

Optional Topping

Instructions

Before You Start

1) Prep the Pan and Oven

2) Make the Crust

3) Mix the Filling

4) Bake Options

Option A: Steam Pan Method (Easier)

Option B: Full Water Bath (Most Crack Insurance)

5) Cool and Chill

6) Serve