Italian Red Raspberry Swirl Ricotta Cheesecake

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.

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.

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

Suggestions:

• 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

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

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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

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.

Ingredients

• 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 tablespoons flour
• 2 teaspoons pure vanilla, lemon 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

Instructions

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.

Notes

Suggestions:

• 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

Calories

218.57

Fat (grams)

8.71

Sat. Fat (grams)

4.8

Carbs (grams)

29.01

Fiber (grams)

0.82

Net carbs

28.19

Sugar (grams)

19.18

Protein (grams)

6.2

Sodium (milligrams)

221.12

Cholesterol (grams)

98.12

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Italian

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