Why You’ll Love This Recipe

This Raspberry Ricotta Cheesecake is a delightful dessert that combines the richness of ricotta cheese with the brightness of fresh raspberries. The creamy ricotta filling offers a lighter, less dense alternative to traditional cheesecake, while the sweet and tart raspberry compote on top adds a refreshing contrast. It’s easy to make, and the result is a stunning dessert that feels indulgent without being overwhelming. The light texture and vibrant raspberry topping make this cheesecake perfect for any occasion!

Ingredients

For the crust:

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

For the cheesecake filling:

2 cups ricotta cheese (drained if using fresh)
8 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
1/2 cup sour cream
1 tbsp all-purpose flour

For the raspberry compote:

2 cups fresh raspberries
1/2 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch (optional, for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the crust:

Preheat the oven to 325°F (163°C).
In a medium bowl, mix together the graham cracker crumbs and sugar.
Add the melted butter and stir until the crumbs are well-coated and the mixture is damp.
Press the graham cracker mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon to press it firmly down.
Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.

For the cheesecake filling:

In a large bowl, combine the ricotta cheese, cream cheese, and sugar. Use an electric mixer to beat until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, lemon zest, sour cream, and flour, and mix until well combined.
Pour the cheesecake mixture over the cooled graham cracker crust in the springform pan.
Smooth the top with a spatula and tap the pan gently to remove any air bubbles.
Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow it to set fully.

For the raspberry compote:

In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and release their juices.
If you prefer a thicker compote, dissolve the cornstarch in a small amount of water and add it to the raspberry mixture. Stir well and cook for another 2-3 minutes until it thickens slightly.
Remove from heat and let the compote cool to room temperature.

To assemble:

Once the cheesecake has chilled and set, remove it from the springform pan and place it on a serving plate.
Spoon the raspberry compote generously over the top of the cheesecake just before serving.
Optionally, garnish with fresh raspberries or a dusting of powdered sugar.

Servings and Timing

Servings: 10-12
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes (including baking and cooling)
Total Time: 5 hours (including cooling and chilling)

Variations

Berry Mix: Swap out raspberries for a mix of berries, like blackberries, strawberries, or blueberries, to create a different flavor profile.
Citrus Twist: Add some orange zest to the cheesecake filling for an added citrus flavor.
Nut Crust: For a more textured crust, add chopped nuts like pecans, almonds, or walnuts to the graham cracker crumb mixture.
Vegan Ricotta Cheesecake: Use dairy-free ricotta and cream cheese substitutes, and replace the eggs with flax eggs to make this cheesecake vegan-friendly.
Chocolate Drizzle: Drizzle melted chocolate over the top of the raspberry compote for a decadent touch.

Storage/Reheating

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: The cheesecake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil, then place it in a freezer-safe container. Thaw in the fridge before serving.
Reheating: Cheesecake is best served cold, so it does not require reheating. Just take it out of the fridge about 10-15 minutes before serving for the best texture.

FAQs

1. Can I use a different type of cheese in the filling?

You can use mascarpone or goat cheese for a different flavor, though ricotta gives this cheesecake its light, fluffy texture. If using mascarpone, it may make the filling slightly richer.

2. Can I use frozen raspberries for the compote?

Yes, you can use frozen raspberries. Just be sure to thaw and drain them well to prevent excess water in the compote.

3. How do I know when the cheesecake is done?

The cheesecake should be set around the edges but still slightly wobbly in the center. It will firm up as it cools. Avoid overbaking as it can cause cracks.

4. Can I make this cheesecake in advance?

Yes, this cheesecake actually benefits from sitting in the fridge overnight, which allows the flavors to develop and the texture to set. Make it a day ahead for best results.

5. Can I make the cheesecake without a springform pan?

Yes, you can use a regular cake pan, but you may need to line it with parchment paper to ensure easy removal of the cheesecake. A springform pan is ideal for cheesecakes as it allows easy removal of the sides.

6. How do I prevent cracks in the cheesecake?

To prevent cracks, avoid overbaking, and allow the cheesecake to cool gradually in the oven with the door ajar. Chilling the cheesecake slowly also helps minimize cracking.

7. Can I make the compote ahead of time?

Yes, you can make the raspberry compote in advance and store it in the refrigerator for up to 3 days. Just bring it to room temperature before serving.

8. How can I make the cheesecake fluffier?

Whipping the ricotta and cream cheese well before adding the other ingredients will help incorporate air into the batter, giving the cheesecake a lighter, fluffier texture.

9. Can I use a different crust?

Yes, you can substitute the graham cracker crust with an Oreo crust, Biscoff cookie crust, or even a nut-based crust for a different flavor and texture.

10. Can I add a glaze to the cheesecake?

Yes, a simple glaze made from powdered sugar and lemon juice or a cream cheese glaze would complement the cheesecake beautifully. Just drizzle it over the top after adding the raspberry compote.

Conclusion

Raspberry Ricotta Cheesecake is a stunning and light dessert that combines the rich flavors of creamy ricotta cheese with the brightness of fresh raspberries. The delicate texture and refreshing raspberry compote make it a showstopper for any occasion. Whether for a holiday, birthday, or just because, this cheesecake will become a favorite for anyone who loves a perfect balance of sweet, creamy, and fruity flavors.