Fresh berries are one of my favorite things about the spring and summer months. Although I love eating them straight for breakfast, lunch and dinner, I also try to incorporate them into many of my baked items like Berry Ricotta Cheesecake.
The recipe for this berry ricotta cheesecake entered my life via Bon Appetit Magazine in the form of a frozen raspberry recipe. I was quick to use the same ricotta base, but use double the amount of fresh berries, adding a blend.
I made berry ricotta cheesecake on my own birthday, actually. Sad I made my own birthday cake, but hey, I wanted cheesecake cake darn it! I also made it dinner for a party of 8 and the whole 9-inch cake didn’t stand a chance.
Making cheesecake with ricotta cheese instead of cream cheese is the Italian way to make it. Americans have started using cream cheese instead.
Some Italians use mascarpone, the Italian cream cheese. Many have a very strong opinion on which they prefer, as the textures they produce can be quite different. I like both, it is just comparing apples to oranges.
Why You’ll Love This Ricotta Cheesecake Recipe
A light and fluffy cheesecake that is chocked full of fresh berries- what’s not to love!
- Not overly sweet – In comparison to other cheesecake recipes, it only uses a small amount of sugar. Fresh berries provide the rest of the sweetness needed.
- Crustless – The fact that this cheesecake has no crust means that it leaves more room for creamy cheesecake.
- Uses fresh fruit – This cheesecake is perfect to use up those fresh summer berries. If it isn’t berry season or they are ridiculously expensive, go ahead and use frozen berries.
Ingredients
The ingredient list for this ricotta cheesecake is quite short. They’re all easily found at your local grocery store.
- Flour – All purpose flour is just perfect. Make sure to sift while you are measuring for correct amounts.
- Sugar – This recipe calls for significantly less sugar than most. The sweet berries help to compensate.
- Baking powder – Baking powder helps to give a light and airy texture to this berry cheesecake.
- Salt – Salt helps to bring out the natural flavors of baked goods. If using salted butter, you can omit the salt.
- Eggs – Always assume a recipe is calling for large eggs. Using eggs that are room temperature is preferred when baking.
- Whole-milk ricotta cheese – Making cheesecake with ricotta cheese instead of cream cheese is the Italian way to make it. Americans have started using cream cheese instead.
- Vanilla – Pure vanilla extract adds a warm, delicious flavor to this summer berry cheesecake.
- Unsalted butter – I always like to use unsalted butter so that I control the amount of salt in a recipe. If using salted butter, omit the extra salt above.
- Fresh berries – This is a berry cheesecake after all! I used a blend of blueberries, blackberries and raspberries. Check the section below for other fruit options.
How to Make Ricotta Cheesecake
Making this Italian ricotta cheesecake recipe could not be easier. Follow these easy steps below.
- Prepare oven and springform pan. Preheat oven and line the bottom and sides of a 9-inch spring form pan with parchment paper. Lightly coat parchment paper with cooking spray.
- Sift dry ingredients. In a large mixing bowl, sift together flour, baking powder and salt. Whisk in sugar to combine.
- Whisk wet ingredients into dry ingredients. In a medium mixing bowl or bowl of a stand mixer, whisk together eggs, ricotta and vanilla until smooth. In three stages, slowly whisk into dry ingredients. Batter will be thick and dense.
- Add butter. Lastly, whisk in melted butter until mixture is fully combined.
- Add berries. Fold in most of fresh berries by hand. Pour batter into prepared spring form pan. Top with remaining fresh berries.
- Bake. Bake until top is lightly browned and the center no longer giggles when jostled.
- Allow to cool. Let cheesecake cool for half an hour on a wire rack before transferring to a serving platter. Serve with fresh whipped cream or ice cream and enjoy!
How to Serve Berry Ricotta Cheesecake
You can pretty much serve this ricotta cheese cheesecake with just about anything you serve with other desserts.
I like to serve mine with fresh whipped cream, vanilla bean ice cream and a crispy, light white wine or coffee.
Variations
There are plenty of ways you can make this ricotta cheesecake recipe your own. Here are a few suggestions.
- Crust – While I like this berry cheesecake just as is, you can certainly add a crust if you’d like. A graham cracker crust made from graham cracker crumbs and melted butter would be delicious. Pulse graham crackers in food processor to get fine crumbs.
- Citrus – You could add some lemon zest and lemon juice to the batter to make it a lemon-ricotta cheesecake. You could also do the same with orange.
- Other fruits – Instead of summer berries, add any other type of fresh fruit you like. Plums and peaches would be especially good.
- Berry swirl – To really take the berry flavor up a notch, swirl a berry puree into the cheesecake batter before baking.
- Frozen berries – If it isn’t berry season or they are ridiculously expensive, go ahead and use frozen berries. Make sure to thaw them fully and drain well, as the excess liquid will impact the cake, preventing it from baking up.
Storage and Freezing
How to Store Berry Ricotta Cheesecake
This cheesecake recipe with berries can be made ahead and stored tightly sealed with plastic wrap or in an airtight container. You can store at room temperature for up to two days, no need to put in the refrigerator.
Can I Freeze Berry Ricotta Cheesecake?
I do not suggest freezing this italian ricotta cheesecake.
More Delicious Cheesecake Recipes
Is there anything more delicious than a slice of creamy cheesecake? Here are a few of our favorites that we know you’ll love too.
Raspberry Cheesecake Cookie Cups
Japanese Cheesecake
Pecan Pie Cheesecake Recipe
Berry Ricotta Cheesecake Recipe
Equipment
Ingredients
- Cooking Spray
- 1 1/2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups whole milk ricotta
- 1/2 teaspoon vanilla
- 1/2 cup unsalted butter melted
- 2 cups fresh berries or other fruit
- Fresh whipped cream or ice cream
Instructions
- Preheat oven to 350 degrees and line the bottom and sides of a 9-inch spring form pan with parchment paper. Lightly coat parchment paper with cooking spray. Set aside.
- In a large mixing bowl, sift together flour, baking powder and salt. Whisk in sugar to combine.
- In a medium mixing bowl, whisk together eggs, ricotta and vanilla until smooth. In three stages, slowly whisk into dry ingredients. Mixture will be thick and dense.
- Lastly, whisk in melted butter until mixture is fully combined.
- Fold in 90% of fresh berries by hand. Pour mixture into prepared spring form pan. Top with remaining fresh berries.
- Bake for 50-60 minutes or until top is lightly browned and the center no longer giggles when jostled.
- Allow to cool for 30 minutes before transferring to a serving platter. Serve with fresh whipped cream or ice cream and enjoy!
- If you’ve tried this recipe, come back and let us know how it was!
Nutrition
Please refresh my memory. Is a Bain Marie required for this recipe
Nope- we don’t use a water bath because honestly, the berries create cracks anyhow.
I found this recipe on Pinterest and wanted to give it a shot, so I made it for Mother’s Day and everyone loved it! For my 2 cups of fruit I used 1 cup blueberries, 1/2 cup raspberries, and 1/2 cup blackberries. The fruit I used very fresh and provided significant sweetness, so I may try again with less sugar in the batter. Overall 11/10 (not a typo) would recommend!
How soon in advance can I bake this cheesecake. I’ve baked it before and it was a big hit. Can I bake it 2 days in advance?
I would think so- just make sure it is fully cooled before chilling- you might run into some condensation issues.