Ricotta Cheesecake: Light, Creamy, and Easy to Make

If you love cheesecake but want something a bit lighter, ricotta cheesecake is the answer. Ricotta adds a subtle grainy texture and a milder flavor than traditional cream cheese, so the dessert feels airy without being heavy. You don’t need any fancy equipment—just a few pantry staples and a good baking dish.

Why Choose Ricotta?

Ricotta is lower in fat than cream cheese, which means the finished cake is less rich but still smooth. It also mixes well with other cheeses, so you can blend it with a little cream cheese for extra silkiness if you like. Because ricotta is naturally slightly sweet, you can cut back on added sugar and let the fruit toppings do most of the work.

Another perk is that ricotta holds up well in the oven. It doesn’t crack as easily as some cheesecake batters, so you get a clean surface without frantic cooling tricks. If you’re watching calories or just want a fresher taste, ricotta is a solid swap.

Step‑by‑Step Recipe

Ingredients

• 1½ cups ricotta cheese (well‑drained)
• 8 oz cream cheese (optional for extra creaminess)
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup all‑purpose flour
• ¼ tsp salt
• ½ cup crushed graham crackers (for crust)
• 2 tbsp melted butter (for crust)

Crust

Mix the crushed crackers with melted butter and press the mixture into the bottom of a 9‑inch springform pan. No‑bake crust works too, just use the same ratio and chill it for 15 minutes.

Filling

In a large bowl, whisk the ricotta until smooth. If you’re using cream cheese, blend it in now. Add sugar, eggs, vanilla, flour, and salt. Mix just until combined—over‑mixing can trap air and cause cracks.

Pour the batter over the crust and tap the pan gently to release any big bubbles. Bake at 325°F (163°C) for about 45‑50 minutes. The edges should be set, and the center will still wobble a little—let it cool in the oven with the door ajar for an hour.

Finishing Touches

Once cool, chill the cheesecake for at least 4 hours or overnight. Top with fresh berries, a drizzle of honey, or a spoonful of lemon curd. The light tang of ricotta pairs perfectly with bright fruit flavors.

That’s it—no fancy tricks, just simple steps that give you a silky, less‑dense cheesecake. Feel free to experiment with chocolate chips, orange zest, or a splash of espresso in the batter. The ricotta base is versatile enough to handle many flavor twists.

Store leftovers in an airtight container in the fridge for up to three days. If you need to keep it longer, slice and freeze individual pieces; they thaw nicely in the fridge overnight.

Enjoy your ricotta cheesecake as a weekend treat, a potluck centerpiece, or a light dessert after a big meal. It’s the kind of cake that feels fancy without the heavy after‑taste, and it’s simple enough for a beginner baker to nail on the first try.