This Ricotta Cheesecake with fresh strawberries is the perfect combination of creamy and fluffy, with a light texture that’s still rich and decadent. A simple yet indulgent dessert that’s sure to satisfy your sweet tooth.
If you're anything like me, cheesecake is one of those desserts that never gets old. Whether it's the rich, creamy texture or the endless flavor variations, there's always room for cheesecake in my life. From Raspberry Cheesecake Bars to Pumpkin Cheesecake, I think I’ve tried them all, but there’s one that I keep coming back to again and again: Ricotta Cheesecake.
This cheesecake is everything you want in a dessert—creamy, luscious, and rich—but with a twist. The magic of ricotta combined with cream cheese gives it a unique texture that’s unlike any other cheesecake. It's fluffier than the traditional cream cheese version, but still has that satisfying, sturdy structure that holds together perfectly when sliced. It’s a happy middle ground between light and dense, and that’s what makes it so irresistible.
And of course, the fresh strawberries on top add the perfect touch. Sweet, juicy, and a little tart, they balance out the richness of the cheesecake, making every bite feel like a little celebration. The beauty of this recipe is that it’s super easy to make—no complicated steps or hours of preparation. It’s one of those desserts that tastes like it came from a bakery, but you can whip it up at home with just a few ingredients.
Whether you're serving it at a special occasion or just because, this cheesecake will always be a crowd-pleaser. Plus, with that fluffy texture and creamy filling, it’s a showstopper every time.
Ingredients:
Crust:
5 oz graham crackers (about 10 crackers)
1 Tablespoon sugar
4 Tablespoons butter, melted
Cheesecake:
2 ½ cups ricotta cheese
2 packages (8 oz each) cream cheese
¾ cups sugar
¼ teaspoon salt
4 eggs
2 teaspoons vanilla
2 Tablespoons flour
How To Make Ricotta Cheesecake
Preheat the oven to 325 degrees Fahrenheit. Brush a 9 inch springform pan with 1-2 teaspoons of the melted butter. Pulse the graham crackers with the remaining melted butter and the sugar until you have uniform crumbs. 
Press the crumbs into the prepared springform pan. 
Bake for about 12 minutes. Cool the crust for 10 minutes.
Wipe out the food processor and place all the ingredients for the cheesecake into the food processor. 
Pulse to combine until you have an even consistency. You can also use a standing mixer or a hand held mixer to mix the batter. 
Pour the cheesecake batter into crust. 
Wrap the outside of the springform pan in several layers of aluminum foil and place it inside a large roasting pan and pour in about an inch of water. This step isn't necessary, but it will help to keep the top of the cheesecake from cracking. 
Bake the cheesecake for an hour and 15-30 minutes. Cool the cheesecake, preferably refrigerate overnight.
Top with your choice of toppings.
Ricotta Cheesecake
Ingredients
- Crust:
- 5 oz graham crackers about 10 crackers
- 1 Tablespoon sugar
- 4 Tablespoons butter melted
- Cheesecake:
- 2 ½ cups ricotta cheese
- 2 packages 8 oz each cream cheese
- ¾ cups sugar
- ¼ teaspoon salt
- 4 eggs
- 2 teaspoons vanilla
- 2 Tablespoons flour
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Brush a 9 inch springform pan with 1-2 teaspoons of the melted butter.
- Pulse the graham crackers with the remaining melted butter and the sugar until you have uniform crumbs.
- Press the crumbs into the prepared springform pan. Bake for about 12 minutes. Cool the crust for 10 minutes.
- Wipe out the food processor and place all the ingredients for the cheesecake into the food processor. Pulse to combine until you have an even consistency. You can also use a standing mixer or a hand held mixer to mix the batter. Pour the cheesecake batter into crust.
- Wrap the outside of the springform pan in several layers of aluminum foil and place it inside a large roasting pan and pour in about an inch of water. This step isn't necessary, but it will help to keep the top of the cheesecake from cracking.
- Bake the cheesecake for an hour and 15-30 minutes.
- Cool the cheesecake, preferably refrigerate overnight. Top with your choice of toppings.
Thank you for sharing your recipe! It was a total hit! I tried a few different versions and yours was the winner! A perfect balance of ricotta and cream cheese! Wish I could share a picture!
I made this crustless and it turned out super good. Great recipe!
I'm so glad you enjoyed it, Victoriya.
Delish!!
Olga I have a few questions: When you bake, do you bake on conventional or just regular bake? Do you bake in top, middle or bottom of oven if it is on regular bake.? When you cool the cheesecake, do you leave it in the spring foam pan to cool or take it off right away?
Hi Anya.
When I test recipes for the blog, I always use a regular oven. I place the cheesecake in the middle of the oven. I usually leave it in the oven for just a little bit, with the door propped open, just so the temperature change isn't too drastic when taking it out of the oven, although there have been plenty of times when I just take it out right away.
Hi Olga,
I baked this cheesecake today. However, I took it out of the oven in about an hour. The bake time that you suggest is too long I think. I compared the bake time to your chocolate cheesecake that you posted recently, and it's a big difference. The same with the crust. Thanks for your recipes:)
Thank you for pointing that out to me, Alena. I did know that there was a baking time difference between the 2 cheesecakes, and I've noticed that the things I bake in my new kitchen cook faster than the recipes I originally came up with in my apartment kitchen. Next time I make the plain Ricotta Cheesecake, I'll be sure to test the time.