If you’re on the hunt for the richest, creamiest cheesecake, you NEED this ricotta cheesecake in your life!
It features a whole milk ricotta and cream cheese filling, and a graham cracker crust. Top it with your favorite cheesecake toppings for a melt-in-your-mouth delicious dessert.
Whole Milk Ricotta Cheesecake
The beloved Italian cheese, ricotta, is the special secret ingredient to this decadent cheesecake recipe.
With its creamy filling, and crunchy graham cracker crust, our ricotta cheesecake was destined to be the star at special occasions like dinner parties, potlucks, and holiday celebrations.
Cheesecake is kind of a big deal on the Cheese Knees. We have a guide on how to make cheesecake and other fun cheesecake flavors like pumpkin cheesecake, triple chocolate cheesecake, and caramel apple cheesecake — just to name a few 😀
why you’ll love it!
- Super rich and creamy ricotta texture.
- Delicious flavor made even better with a homemade graham cracker crust.
- Top it with whatever your heart desires!
- Serves a crowd — this recipe makes 8-10 slices.
What is Ricotta Cheese?
Ricotta is an Italian name for a pillowy soft, fresh cheese that is traditionally made from the leftover whey from cheesemaking and literally translates to mean ‘re-cooked’.
The process of heating whey to a specific temperature and adding some acidity allows for additional curd to be pulled from the whey after the initial cheesemaking process. Our ricotta cheese recipe uses the same technique but with fresh milk and cream, which yields more curd while using common ingredients.
Ricotta Cheesecake Ingredients
graham cracker crust
- Graham cracker crumbs: we are using graham cracker crumbs for a classic crust option. You could also use gingersnaps or oreos if you prefer.
- Unsalted butter: Butter holds the crust together and ensures it isn’t too crumbly when sliced. Don’t skip the butter!
- Honey: Honey will also help bind the crust together and add great flavor.
filling
- Ricotta cheese: Ricotta takes the richness and creaminess of cheesecake to a whole new level! Only use whole milk ricotta.
- Cream cheese: Make sure to buy full-fat cream cheese and bring it to room temperature to avoid any lumps in your cheesecake filling.
- Granulated sugar: White sugar is best in this recipe, and we don’t recommend swapping it for anything else.
- Vanilla bean: Vanilla enhances the tang of the cream cheese and the sweetness of the caramel.
- Eggs: Eggs are used as a bind for cheesecake, giving it its classic creamy texture. They are essential, so don’t swap them or leave them out.
- Salt: A pinch goes a long way in bringing out the sweet flavors of this ricotta cheesecake.
optional toppings
- Raspberries: A pint of fresh raspberries is all you need for the entire cheesecake!
- Powdered sugar: Dust the cheesecake with a little powdered sugar right before serving.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.
How to Make Ricotta Cheesecake
Preheat & prep
Preheat the oven to 350℉. Place a greased 9-inch spring form pan on top of tin foil and wrap the bottom securely so that no liquid will be able to get through the tin foil seal.
Prepare graham cracker crust
Add the graham cracker crumbs, melted butter, and honey into a large bowl. Mix together until the ingredients clump together.
Pour the mixture into the greased spring form pan. Press the crust into the bottom firmly and up the sides 2 inches.
Bake the crust for 10 minutes, and then remove from the oven and allow to cool for 30 minutes.
Prepare the filling
Place the ricotta and cream cheese into the bowl of a stand mixer. Using a paddle attachment, whip together until the ricotta and cream cheese are light and fluffy.
Add the sugar, salt, eggs, and vanilla bean to the stand mixer. Cream together until well combined. Use a spatula to scrape down the sides.
Transfer the cheesecake filling to the crust and spread so the top is even.
Bake Ricotta Cheesecake
Put cheesecake on a baking sheet and put into the oven. Pour 1 inch of hot water into the baking sheet.
Bake for 1.5 hours at 325℉. When the cheesecake is done, turn the oven off and crack the oven door open and allow the cheesecake to sit for 30 minutes.
Let chill
Remove the cheesecake from the oven and refrigerate for at least 5 hours. Overnight is even better.
Serve & enjoy!
To serve, put the raspberries on top and dust with powdered sugar.
Top Tips for Perfect Cheesecake
- Don’t Over-Mix: a good rule of thumb when it comes to baking, in general, is not to over-mix, especially overbeat the eggs. This can cause cracking in your cheesecake.
- Room Temperature Ingredients: Be sure your cream cheese and eggs are at room temperature to avoid any lumps when you mix the filling.
- Slowly Cool: you’ll notice we are taking precautions to slowly cool the cheesecake. Instead of immediately removing the cheesecake from the oven, crack the door open and let it continue to cook for 30 minutes before removing it.
Storage
Store cheesecake in an airtight container (or covered) in the refrigerator for up to 3-5 days.
How to Freeze Cheesecake
Freezing a cheesecake is very simple! If you’d like to freeze your ricotta cheesecake for later, let the cheesecake cool completely in a spring-form pan. Then, wrap the cheesecake (and springform pan) in plastic wrap and place it in the freezer for up to 3 months.
We recommend not freezing the raspberries and waiting until right before serving to add them.
To thaw the cheesecake, remove it from the freezer and let it thaw completely before topping and serving.
Ricotta Cheesecake
Ingredients
Crust
- 2.5 cups graham cracker crumbs
- 8 tablespoons unsalted butter melted
- 3 tablespoons honey
Filling
- 16 oz. whole milk ricotta cheese
- 8 oz. cream cheese room temperature
- 1 cup granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 1 whole vanilla bean ~4 inches
Optional Toppings
- 1 pint fresh raspberries
- 1 tablespoon powdered sugar
Instructions
Crust
- Preheat the oven to 350℉. Place a greased 9-inch spring form pan on top of tin foil and wrap the bottom securely so that no liquid will be able to get through the tin foil seal. Set aside.
- Add the graham cracker crumbs, melted butter, and honey into a large bowl. Mix together until the ingredients clump together.
- Pour the mixture into the greased spring form pan. Press the crust into the bottom firmly and up the sides 2 inches.
- Bake the crust for 10 minutes. Remove from the oven and allow to cool for 30 minutes.
Filling
- Preheat the oven to 325℉.
- While the crust is cooling, prepare the filling. Place the ricotta and cream cheese into the bowl of a stand mixer. Using a paddle attachment, whip together until the ricotta and cream cheese are light and fluffy.
- Add the sugar, salt, eggs, and vanilla bean to the stand mixer. Cream together until well combined. Use a spatula to scrape down the sides.
- Transfer the cheesecake filling to the crust and spread so the top is even.
- Put cheesecake on a baking sheet and put into the oven. Pour 1 inch of hot water into the baking sheet.
- Bake for 1.5 hours at 325℉. When the cheesecake is done, turn the oven off and crack the oven door open and allow the cheesecake to sit for 30 minutes.
- Remove the cheesecake from the oven and refrigerate for at least 5 hours. Overnight is even better.
- To serve, put the raspberries on top and dust with powdered sugar.
Tips & Notes
- Substitute 1 tablespoon of vanilla extract in place of vanilla bean.
- This cheesecake has a more traditional topping, but any favorite topping can be used.
- Every oven is different. This cheesecake took us a little longer to cook than others we have made in the same oven and same pan. We recommend checking your cheesecake at the 55 minute mark and deciding how much more time you need from there. There should be a slight jiggle in the middle.
