Italian Red Raspberry Swirl Ricotta Cheesecake

Wednesday, August 31, 2011
This is a twist on the popular American version of cheesecake as an Italian cheesecake is made of Ricotta Cheese, which makes it light and fluffy.

Although most Italian-style ricotta cheesecakes are crustless, this one is with a favorite cookie crust that compliments this delicious cheesecake.

The fresh red raspberry topping makes a smashing hit presentation when served to family, and friends at any dinner party or gathering.

Italian cheesecake is beaten with eggs, ricotta, sugar, and just the right amount of sugar.

We also prefer to use a water bath to make the filling steam as it cooks together perfectly.

You may also like to try out Nutella Ricotta Frangelico Cheesecake, it's another family favorite like this one.

Although we used a raspberry topping, other suggestions below can be made to substitute if it's not your favorite fruit topping.

Scroll down to our recipe card for the complete printable easy step-by-step recipe.

red raspberry ricotta cheesecake

Italian Desserts

We love making Italian desserts for birthdays and any family occasions like this one, it's easy to do with a springform pan and a few other tips we will give you.

Besides making Italian cheesecake you may also like to try our Pusties (pudding filling tarts), assorted Best Pie Recipes, and Easter Cassata(ricotta cheesecake with cherries and chocolate).

Usually, for holidays we have quite an assortment of pastries on our Italian dessert tables and a huge tray of Assorted Italian Cookies.

Mom always was a great baker and as a child, I would watch intently as she created so many wonderful memories with me, and eventually, I got to help and make them myself.

batter for raspberry cheesecake

Tools Needed:

  • measuring cups and spoons
  • large mixing bowl
  • electric mixer
  • parchment paper
  • large pan for water bath
  • foil
  • springform pan 6 to 8 inch
red raspberry swirled cheesecake  batter


  • You can top this with whatever you like
  • Strawberries
  • Assorted triple berries
  • Slices of any fruits IE peaches, pears, fresh pitted cherries, blueberries, etc.
  • Top with warmed jams
  • Sprinkled with mini chocolate chips, caramel, and pecans chopped or macadamia nuts
  • Pineapple and cherries with shredded coconut
  • Your favorite crushed candy bars with ice cream toppings
  • Add lemon zest and lemon extract instead of vanilla or almond
  • use a 6-inch springform pan as shown in the photo for a higher cake or 8 inches for a thinner cheesecake

cheesecake made with ricotta and red raspberries cooling in the pan

Ingredients for this recipe(measurements are in the printable recipe card below):

  • ricotta
  • sugar
  • eggs
  • flour
  • butter
  • milk
  • baking powder
  • vanilla
  • lemon zest
  • red raspberries
  • seedless raspberry jam

parchment paper lined springform pan

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pin for later ricotta cheesecake with berries

Ricotta Cheesecake Reminders

This is a versatile batter, anything from fruits to extracts can be changed so adapt away plus you can even leave this crustless and make a topping of your choice of fruits later or leave it plain dusted with powdered sugar.

The cheesecake plain or dressed to the nines will be delicious either way plain or topped with whatever you like.

Italian Red Raspberry Ricotta Cheesecake

Italian Red Raspberry Ricotta Cheesecake

Yield: 12
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
This is an Italian fresh red raspberry ricotta cheesecake with a cookie-style crust and a fabulous light dessert.


  • Crust:
  • 1 cup flour
  • 1/2 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1/4 cup butter softened
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon zest
  • Ricotta Filling:
  • 3 large eggs
  • 1- 15 ounce container of whole milk ricotta cheese
  • 1/2 cup sugar
  • 2 teaspoons pure vanilla or almond extract
  • Raspberry Topping:
  • 3/4 cup fresh whole raspberries slightly mashed
  • 2 tablespoons raspberry seedless jam (warmed for 8 seconds in the microwave) then mix the jam with the berries and set aside


  1. Preheat the oven to 350 degrees.
  2. Line a springform 6 inches for a high thicker cake (or 8-inch size pan) with parchment paper cut to fit and oil spray any parts showing through
  3. Wrap the bottom with foil to prevent any leakage.
  4. Fill a baking pan with 3 inches of water and set this inside the oven (this is a water bath that helps create the custard in the cheesecake to cook perfectly) place this in the oven as it's preheating.
  5. Make the Crust:
  6. Mix all the crust ingredients in a bowl.
  7. Filling:
  8. In another clean bowl, beat the ingredients with an electric mixer for 5 minutes.
  9. Topping:
  10. After combining the microwaved jam with the berries, pour this one on top.
  11. Assembly:
  12. Add the dough to the pan and spread the dough around evenly and a little up the sides of the pan.
  13. Pour the ricotta filling to the top of the crust.
  14. Carefully spoon the topping with the raspberry and jam mixture evenly on the batter.
  15. To make it swirl slightly with the berries by running a butter knife through the batter in an S formation.
  16. Place the springform pan in a different rack than the water pan.
  17. Bake in the preheated oven for 55 minutes to 1 hour.



  • You can top this with whatever you like
  • Strawberries
  • Assorted  Triple Berries
  • Slices of any fruits IE peaches, pears, fresh pitted cherries, blueberries, etc.
  • Top with warmed jams
  • Sprinkled with mini chocolate chips, caramel and pecans chopped or macadamia nuts
  • Pineapple and cherries with shredded coconut
  • Your favorite crushed candy bars with ice cream toppings
  • Add lemon zest and lemon extract instead of vanilla of almond

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

fresh red raspberry ricotta cheesecake, Italian raspberry swirl cheesecake, ricotta raspberry cheesecake, Italian cheesecake, Italian cheesecake dessert recipes
Italian dessert recipes, ricotta dessert recipes, Italian cheesecake recipes

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More Favorite Recipes To Try

Amaretto Cheesecake

Baked Cannoli Pie

Slow Cooker Cheesecake

batter for cheesecake


  1. Fantastic! This cake is absolutely wonderful. I love cakes with ricotta cheese and fruit, especially berries, and yours is very tempting. I'm mouthwatering :D! Bye, have a good day

  2. This is gorgeous Claudia. Love, love, love it. Such a beautiful recipe. Bet it tastes even better than it looks.

  3. You are bad influence on my budget.Raspberries are not coming into my garden for some more months,and so I am off to buy frozen onesa..because after reading this I can not way:))

  4. I have a dinner party I am suppose to bring the dessert for tomorrow... This sounds perfect. Thanks so much for sharing

  5. I love raspberries. With just my wife and I at home this is perfect. Usually when we have a dessert we end up taking it to work because there is no way we can eat it all.

  6. What a wonderful recipe, Claudia! It must be incredible and makes me want to make some right now. You're amazing!

  7. Oh, this looks incredible, Claudia!!! And I love the petite size because I'd have trouble resisting this winner :)

  8. This looks so delicious! Love the smaller size.

  9. That looks incredible!! My family would love this cheesecake. I'm stumbling it now. : )

  10. It looks amazing... And sounds easy to make but i m not sure, what u think?? :)

  11. This looks and sounds delicious. I would love a slice of this right now.

  12. There's no doubt in my mind, I WILL be trying out this recipe. Anything made with ricotta is delicious, but a cheesecake is one of my favourite deserts of all time!

  13. This looks amazing!!! It just looks so gooey and delicious!!!

  14. Oh Claudia, it certainly does look and sound like the best ever! I've got all the ingredients on hand (seriously, I do!). I'll post my results and give you a big shout out for inspiring me! hugs, Roz

  15. It looks so good. I have a TON of Ricotta in the fridge and was wondering what to do with it. Great ideas come from your site, Claudia. :)

  16. So pretty and colorful! I love the idea of a cheesecake built for two!

  17. I have all the ingredients. It's kismet.

  18. You can never go wrong in luring my tummy your way...especially when there's cake involved with Ricotta and berries ;o)

    Ciao for now,

  19. I'm definatly going to make this, we love ricotta.

  20. Ricotta and raspberry are two of my favourite ingredients - this cake is very appealing to me!

  21. that is just beautiful Claudia, and a dessert I think I could make... love the options of fruit flavors... another one going in my favorites...

  22. This is gorgeous! I love all that fresh fruit with ricotta - so delectable!

  23. I love your gorgeous raspberry ricotta cake, even more than a cream cheese cake. So pretty, and fantastic color, and light cheese flavor. Love the recipe...I really appreciate that you shared this, Claudia:DDD

  24. This sounds so good. I saw a previous post of yours discussing a ricotta cake. I've never had one but it sounds incredible. I can't wait to try it.

  25. I can see why you call this the best ever! It looks amazingly delicious!!

  26. Ricotta is a cheese that performs miracles and mixed with raspberries, sounds delicious.

  27. This is a besutiful cheesecake, love the raspberries.

  28. Love this ricotta cheese cake, especially with all those raspberries.

  29. this surely hit with my family...easy to make too. =)

  30. Oh wow! This looks absolutely amazing!!!

  31. :) It is the name of this recipe I love "Best Ever Ricotta Raspberry Cake"!! My kids say that to me all the time. "Best sauce ever mom" I will have to make this just because of the name (and it looks delishious)!!!

  32. This looks absolutely delicious. Can't wait to try this! TY Claudia.

  33. Oh my good gracious... This sounds absolutely amazing. Husband will LOVE this!

  34. Looks delicious, moist and yummy. Perfect dessert anytime.

  35. Tender and so creamy. The tart raspberries are the perfect compliment to the creamy ricotta.

  36. I have made this several times and it never disappoints! Such a delicious dessert; my whole family loves it!

  37. Can't wait to try this beautiful cheesecake! I love raspberries. This is a great way to use them.


Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia