Raspberry Ricotta Cheesecake Recipe Is Silky Sweet Perfection

Combining ricotta with cream cheese makes this dreamy dessert lusciously light and fluffy

A creative twist on traditional cheesecake, our raspberry ricotta cheesecake recipe uses fresh raspberries throughout the cake for pops of sweet tart flavor in every slice. It’s also light and fluffy thanks to the ricotta, making it the perfect after-dinner dessert or anytime special treat. For extra goodness, we garnish it with even more fresh raspberries and then sift powdered sugar on top before serving. The result is creamy and dreamy! Give it a try and leave us a comment below.

Quick tip: Baking cheesecake in a water bath ensures that it bakes up silky smooth. But, because many springform pans aren’t watertight, water can leak into the pan, making the crust soggy. To prevent this, use an oven bag . Lay the bag in a roasting pan, place the pan with the cheesecake inside it and pour water into the roasting pan. The bag will guard against leaks so your cheesecake comes out smooth!

• 1 cup graham cracker crumbs
• 2 Tbs. + ¾ cup + ⅔ cup granulated sugar
• ¼ cup butter, melted
• 2 (8 oz.) pkgs. cream cheese, at room temp.
• 1 (15 oz.) cont. ricotta cheese
• 3 eggs
• 2 Tbs. all-purpose flour
• 1 tsp. vanilla extract
• 4½ cups fresh raspberries, from 4 (6 oz.) conts.
• Confectioners’ sugar

Instructions

• Heat oven to 325°F. Coat 8" springform pan with cooking spray. Wrap outside and bottom of pan with double layer of foil. In bowl, mix graham cracker crumbs and 2 Tbs. granulated sugar; stir in butter. Press into bottom of pan. Bake until set, 10 min.; let cool.

• On medium speed, beat cream cheese and 3⁄4 cup granulated sugar until smooth. Beat in ricotta, then eggs one at a time. Beat in flour and vanilla. Sprinkle 1 cup berries over crust. Top with ricotta mixture, then 1⁄2 cup berries. Place springform pan in large roasting pan; fill roasting pan halfway with water. Bake until center jiggles slightly when gently shaken, about 1 hr., 15 min. Remove from oven. Transfer cake from roasting pan to rack. Run knife around edge of cake to loosen. Let cool. Cover; chill at least 8 hrs.

• In pot, combine 2⁄3 cup water with 21⁄2 cups raspberries and remaining 2⁄3 cup granulated sugar; mash. Over medium heat, bring to a boil; cook until sugar dissolves, 3–5 min. Press through sieve; cool. Just before serving, remove side of pan. Transfer cake to serving plate. Top with 2 Tbs. sauce and remaining 1⁄2 cup berries. Sprinkle with confectioners’ sugar. Serve with remaining sauce.

Nutrition

• Calories: 400
• Protein: 9 grams
• Fiber: grams
• Carbohydrates: 43 grams
• Sodium: 270 milligrams
• Cholesterol: 115 milligrams
• Total Fat: 23 grams
• Saturated Fat: 13 grams
• Total Sugars: 30 grams