Ricotta Cheesecake
This post may contain affiliate links. Read my full disclosure policy. Torn between an American or Italian-style cheesecake? This dessert offers the best of both worlds, combining the creamy richness of American cheesecake with the lighter, drier texture of Italian ricotta cheesecake, all nestled in a ground almond crust. Doesn’t this cheesecake look like it belongs in an Italian pastry shop window? The recipe is adapted from the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen, one of my favorite dessert cookbooks of all time. Made with cream cheese, ricotta cheese, and a ground almond crust, the cake is a hybrid between an American NY-style cheesecake and an Italian-style cheesecake. The jam and fresh raspberries perfectly complement the cake, which isn’t overly sweet. The best part is how easy it is to make. Unlike most cheesecakes, you don’t have to worry about the top cracking (or fuss with a water bath) because it all gets covered with fruit anyway. What You’ll Need To Make Ricotta Cheesecake Slivered Almonds: Adds a nutty flavor and slightly crunchy texture to the base. All Purpose Flour: Provides structure to the crust. Granulated Sugar: Sweetens the crust and balances out the tangy flavor in the filling. Butter: Helps bind the crust. Vanilla Extract: Infuses the crust with a hint of vanilla flavor. Cream Cheese: Adds a rich, creamy texture and tangy flavor. Whole Milk Ricotta: Provides a smooth, light texture. Full-fat ricotta is best for giving the cheesecake its creamy texture. Eggs: Bind the crust and filling and add richness. Amaretto: Infuses the batter with a subtle almond flavor (alternatively, rum or Grand Marnier can be used). Cornstarch: Helps stabilize the filling and absorbs liquid. Orange Zest: Adds a subtle bright, citrusy note. Seedless Raspberry Jam & Raspberries: Adds a sweet, fruity layer on top of the cheesecake Jump to the printable recipe for precise measurements Slivered Almonds: Adds a nutty flavor and slightly crunchy texture to the base. All Purpose Flour: Provides structure to the crust. Granulated Sugar: Sweetens the crust and balances out the tangy flavor in the filling. Butter: Helps bind the crust. Vanilla Extract: Infuses the crust with a hint of vanilla flavor. Cream Cheese: Adds a rich, creamy texture and tangy flavor. Whole Milk Ricotta: Provides a smooth, light texture. Full-fat ricotta is best for giving the cheesecake its creamy texture. Eggs: Bind the crust and filling and add richness. Amaretto: Infuses the batter with a subtle almond flavor (alternatively, rum or Grand Marnier can be used). Cornstarch: Helps stabilize the filling and absorbs liquid. Orange Zest: Adds a subtle bright, citrusy note. Seedless Raspberry Jam & Raspberries: Adds a sweet, fruity layer on top of the cheesecake Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Make the Crust Start by spraying a 9-inch springform pan with nonstick cooking spray. Dust with flour and tap out any excess. Combine the almonds, flour, sugar and salt in a food processor. Process until the nuts are finely chopped. In a separate small bowl, combine the melted butter with the vanilla and egg yolk. Add the liquid mixture to the nut mixture. Process until well combined, moistened, and crumbly. Dump the mixture into the prepared pan and press into an even layer. Chill the crust in the freezer for about 10 minutes, then bake at 325°F for 10 to 15 minutes, until lightly golden. Step 2: Make the Filling Add the cream cheese, sugar and salt to the bowl of a food processor. Process until soft and creamy, about 1 minute. Add the ricotta. Process until the mixture is smooth and light, another 2 minutes. Add the eggs, one at a time, mixing for about 10 seconds after each addition. Add the vanilla, amaretto, cornstarch and orange zest and process to combine. Pour the filling on top of the baked crust. Bake for 50 to 60 minutes, until the outside is set and the center is jiggly but not liquid. It will sink and crack a bit as it cools—that’s okay since it won’t show. Let cool, then chill for at least 4 hours or overnight. Step 3: Add the Topping Spread the raspberry jam over top of the cheesecake, leaving a small border around the edges. Arrange the raspberries neatly on top, then dust lightly with Confectioners’ sugar. You May Also Like RecipeComments (248)Add Comment Recipe Comments (248) Add Comment Ricotta Cheesecake with Fresh Raspberries Ingredients For the Crust ¾ cup slivered almonds ¼ cup all purpose flour, spooned into measuring cup and leveled-off 3 tablespoons granulated sugar Pinch of salt 1 large egg yolk 2 tablespoons unsalted butter, melted and cooled ½ teaspoon vanilla extract ¾ cup slivered almonds ¼ cup all purpose flour, spooned into measuring cup and leveled-off 3 tablespoons granulated sugar Pinch of salt 1 large egg yolk 2 tablespoons unsalted butter, melted and cooled ½ teaspoon vanilla extract For the Filling 1 (8-ounce) package cream cheese, at room temperature (preferably Philadelphia brand) ¾ cup granulated sugar ¼ teaspoon kosher salt 1 (32-ounce) tub (about 4 cups) whole milk ricotta (do not use low-fat) 3 large eggs 1 teaspoon vanilla extract 1 tablespoon amaretto (rum or Grand Marnier may be substituted) 1 tablespoon cornstarch 2 teaspoons orange zest, from one orange 1 (8-ounce) package cream cheese, at room temperature (preferably Philadelphia brand) ¾ cup granulated sugar ¼ teaspoon kosher salt 1 (32-ounce) tub (about 4 cups) whole milk ricotta (do not use low-fat) 3 large eggs 1 teaspoon vanilla extract 1 tablespoon amaretto (rum or Grand Marnier may be substituted) 1 tablespoon cornstarch 2 teaspoons orange zest, from one orange For the Topping ⅓ cup seedless raspberry jam, best quality 8 ounces (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra) Confectioners' sugar, for dusting ⅓ cup seedless raspberry jam, best quality 8 ounces (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra) Confectioners' sugar, for dusting Instructions Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray; dust it evenly with flour and tap out any excess. To make the crust: place the almonds, flour, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until the nuts are finely chopped and the mixture looks sandy. In a small bowl, whisk together the egg yolk, cooled melted butter and vanilla. Add the liquid mixture to the nut mixture and pulse several times until the ingredients are well combined, moistened and crumbly. Dump the mixture into the prepared pan and, using your fingers or the bottom of a measuring cup, press into an even layer. Place the pan in the freezer for 10 minutes (or the refrigerator for 15 to 20 minutes) to chill; then bake for 10 to 15 minutes, until the crust is lightly golden. Let cool on a wire rack. Meanwhile, make the filling: Combine the cream cheese, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until soft and creamy, about 1 minute. Add the ricotta and process until the mixture is smooth and light, another 2 minutes. Add the eggs, one at a time, processing for 5 to 10 seconds between each addition. Add the vanilla, amaretto, cornstarch and orange zest and process until mixture is just combined (do not overmix). Pour the filling into the crust, smoothing the top with a spatula. Bake the cheesecake for 50 to 60 minutes, until the top is lightly golden, the edges are set and the center is quite jiggly but not totally liquid (it will continue to cook as it cools). Carefully remove the cheesecake from the oven and allow it to cool completely on a wire rack. It will sink a bit—that's okay. Once cool, If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight. For the topping: After the cake has chilled, spread the raspberry jam evenly over the top of the cheesecake, leaving a ¾-inch border around the edge of the cake (essentially, the jam goes on the sunken part of the cake). Place the raspberries evenly over top. Using a fine sieve, dust the top of the cake with Confectioners' sugar. Cover and refrigerate until ready to serve. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. The cake keeps well for several days. Freezer-Friendly Instructions: The cheesecake may also be frozen without the topping for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Prepare the topping prior to serving the cheesecake. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray; dust it evenly with flour and tap out any excess. To make the crust: place the almonds, flour, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until the nuts are finely chopped and the mixture looks sandy. In a small bowl, whisk together the egg yolk, cooled melted butter and vanilla. Add the liquid mixture to the nut mixture and pulse several times until the ingredients are well combined, moistened and crumbly. Dump the mixture into the prepared pan and, using your fingers or the bottom of a measuring cup, press into an even layer. Place the pan in the freezer for 10 minutes (or the refrigerator for 15 to 20 minutes) to chill; then bake for 10 to 15 minutes, until the crust is lightly golden. Let cool on a wire rack. Meanwhile, make the filling: Combine the cream cheese, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until soft and creamy, about 1 minute. Add the ricotta and process until the mixture is smooth and light, another 2 minutes. Add the eggs, one at a time, processing for 5 to 10 seconds between each addition. Add the vanilla, amaretto, cornstarch and orange zest and process until mixture is just combined (do not overmix). Pour the filling into the crust, smoothing the top with a spatula. Bake the cheesecake for 50 to 60 minutes, until the top is lightly golden, the edges are set and the center is quite jiggly but not totally liquid (it will continue to cook as it cools). Carefully remove the cheesecake from the oven and allow it to cool completely on a wire rack. It will sink a bit—that's okay. Once cool, If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight. For the topping: After the cake has chilled, spread the raspberry jam evenly over the top of the cheesecake, leaving a ¾-inch border around the edge of the cake (essentially, the jam goes on the sunken part of the cake). Place the raspberries evenly over top. Using a fine sieve, dust the top of the cake with Confectioners' sugar. Cover and refrigerate until ready to serve. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. The cake keeps well for several days. Freezer-Friendly Instructions: The cheesecake may also be frozen without the topping for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Prepare the topping prior to serving the cheesecake. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 slice Calories: 382 Fat: 23g Saturated fat: 12g Carbohydrates: 32g Sugar: 22g Fiber: 2g Protein: 13g Sodium: 207mg Cholesterol: 126mg Per serving (12 servings) Serving size: 1 slice Calories: 382 Fat: 23g Saturated fat: 12g Carbohydrates: 32g Sugar: 22g Fiber: 2g Protein: 13g Sodium: 207mg Cholesterol: 126mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertFreezer-FriendlyFruitHolidaysMake-AheadAmericanItalian Cakes, Pies & Tarts Dessert Freezer-Friendly Fruit Holidays Make-Ahead American Italian