Description

This Raspberry Ricotta Cheesecake is a luscious, creamy dessert featuring a delicate, tangy ricotta filling layered over a classic graham cracker crust. Studded with juicy raspberries and finished with a hint of lemon zest, this cheesecake is the perfect blend of indulgent and refreshing—a crowd-pleaser for any special occasion or weekend treat.

Ingredients

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For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

1 1/2 cups whole-milk ricotta cheese (well-drained if watery)
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest
1/4 cup all-purpose flour
1/4 cup heavy cream

For the Raspberry Layer

1 1/2 cups fresh raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

For Garnish (Optional)

Powdered sugar
Extra fresh raspberries
Mint leaves

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Instructions

Prepare the Pan & Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray, and line the bottom with parchment for easy removal.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture is like wet sand. Press firmly into the bottom of the prepared pan, creating an even, compact layer. Bake for 10 minutes, then remove and let cool while you prepare the filling.
Prepare the Raspberry Layer: In a small bowl, toss raspberries with sugar and lemon juice. Set aside for about 10 minutes to macerate while working on the filling.
Blend the Filling: In a large bowl, beat the ricotta and softened cream cheese together until smooth and creamy with no lumps. Add the sugar, mixing well, then beat in the eggs one at a time. Stir in vanilla, lemon zest, and flour. Finally, add the heavy cream and mix until just combined and silky.
Assemble the Cheesecake: Pour half of the cheese mixture over the cooled crust and gently spread to the edges. Spoon half of the raspberries over this layer, distributing evenly. Pour in the remaining cheesecake batter and smooth the top. Scatter the rest of the raspberries on top and lightly press them in.
Bake: Place the pan on a baking sheet and bake for 50-60 minutes, or until the center is just set but still slightly wobbly. If the top browns too quickly, tent it lightly with foil.
Cool & Chill: Remove from the oven and let cool to room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight, for best texture and flavor.
Garnish & Serve: Before serving, top with a dusting of powdered sugar, extra fresh raspberries, and mint leaves if desired. Slice and enjoy your homemade raspberry ricotta cheesecake!

Notes

For the silkiest filling, be sure both ricotta and cream cheese are at room temperature before mixing.
If your ricotta is watery, drain it in a fine mesh sieve or cheesecloth for 30 minutes before use.
You can substitute frozen raspberries if fresh aren’t available—do not thaw before using.
This cheesecake tastes even better when chilled overnight.
Store leftovers, tightly wrapped, in the fridge for up to 4 days.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 340
Sugar: 23g
Sodium: 240mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 7g
Cholesterol: 85mg