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Creamy ricotta cheesecake slice on a plate with fresh berries and mint
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No-Fail Creamy Ricotta Cheesecake

A delightful dessert merging creamy ricotta with a buttery graham cracker crust, topped with luscious cherries.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time3 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: Bakery-Style Cheesecake, Creamy Cheesecake, Dessert Recipe, No-Fail Cheesecake, Ricotta Cheesecake
Servings: 12 servings
Calories: 300kcal

Ingredients

For the crust

  • 200 g graham cracker crumbs or digestive biscuits
  • 75 g melted butter Adds richness and binds the crust
  • 2 tbsp sugar For crust sweetness
  • pinch salt Balances sweetness

For the filling

  • 450 g whole milk ricotta Provides creamy texture
  • 300 g cream cheese Room temperature for best results
  • 200 g granulated sugar Sweetens the filling
  • 3 large eggs Helps bind everything together
  • 1.5 tsp vanilla extract Adds flavor depth
  • 2 tbsp all-purpose flour Provides stability to filling
  • Zest of 1 lemon Fresh citrus notes
  • 1 tbsp lemon juice Enhances flavor

For the cherry topping

  • 300 g pitted cherries Fresh or frozen
  • 2 tbsp sugar For sweetening cherry mixture
  • 1 tsp cornstarch Thickens the cherry sauce
  • 1 tbsp lemon juice Adds brightness
  • 1 tbsp cherry liqueur Optional for sophistication

Instructions

Preparation of the crust

  • Mix the graham cracker crumbs, melted butter, sugar, and a pinch of salt in a medium bowl until it holds together when pressed.
  • Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan.
  • Refrigerate the crust while preparing the filling.

Blending the filling

  • In a large bowl, beat the ricotta and cream cheese until smooth.
  • Gradually add the sugar and mix well.
  • Add the eggs one at a time, mixing until just combined.
  • Stir in the vanilla, flour, lemon zest, and lemon juice until smooth.

Baking the cheesecake

  • Pour the filling into the chilled crust and smooth the top.
  • Preheat the oven to 150°C (300°F) and bake for 55 to 65 minutes.
  • Allow to cool completely, then refrigerate for at least 4 hours or overnight.

Making the cherry topping

  • In a saucepan over medium heat, combine the pitted cherries, sugar, and lemon juice.
  • Cook until the cherries are softened.
  • Mix cornstarch with 1 tablespoon of water, then stir into the cherry mixture.
  • Simmer until thickened, about 2 to 3 minutes and then cool.

Serving

  • Remove the cheesecake from the springform pan once thoroughly chilled.
  • Top with cooled cherry compote and enjoy!

Notes

For best results, ensure cream cheese and ricotta are at room temperature. Avoid overmixing after adding eggs to prevent cracks. Store leftovers tightly wrapped in plastic and refrigerate for up to 5 days.