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
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 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
Instructions
- Preheat the oven to 350 degrees.
- 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
- Wrap the bottom with foil to prevent any leakage.
- 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.
- Make the Crust:
- Mix all the crust ingredients in a bowl.
- Filling:
- In another clean bowl, beat the ingredients with an electric mixer for 5 minutes.
- Topping:
- After combining the microwaved jam with the berries, pour this one on top.
- Assembly:
- Add the dough to the pan and spread the dough around evenly and a little up the sides of the pan.
- Pour the ricotta filling to the top of the crust.
- Carefully spoon the topping with the raspberry and jam mixture evenly on the batter.
- To make it swirl slightly with the berries by running a butter knife through the batter in an S formation.
- Place the springform pan in a different rack than the water pan.
- 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
218.57Fat (grams)
8.71Sat. Fat (grams)
4.8Carbs (grams)
29.01Fiber (grams)
0.82Net carbs
28.19Sugar (grams)
19.18Protein (grams)
6.2Sodium (milligrams)
221.12Cholesterol (grams)
98.12Pin for later
More Favorite Recipes To Try
Amaretto Cheesecake
Baked Cannoli Pie
Slow Cooker Cheesecake
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
ReplyDeleteThis is gorgeous Claudia. Love, love, love it. Such a beautiful recipe. Bet it tastes even better than it looks.
ReplyDeleteYou 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 escape..no way:))
ReplyDeleteI have a dinner party I am suppose to bring the dessert for tomorrow... This sounds perfect. Thanks so much for sharing
ReplyDeleteI 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.
ReplyDeleteWhat a wonderful recipe, Claudia! It must be incredible and makes me want to make some right now. You're amazing!
ReplyDeleteOh, this looks incredible, Claudia!!! And I love the petite size because I'd have trouble resisting this winner :)
ReplyDeleteThis looks so delicious! Love the smaller size.
ReplyDeleteThat looks incredible!! My family would love this cheesecake. I'm stumbling it now. : )
ReplyDeleteIt looks amazing... And sounds easy to make but i m not sure, what u think?? :)
ReplyDeleteThis looks and sounds delicious. I would love a slice of this right now.
ReplyDeleteThere'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!
ReplyDeleteThis looks amazing!!! It just looks so gooey and delicious!!!
ReplyDeleteOh 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
ReplyDeleteIt 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. :)
ReplyDeleteSo pretty and colorful! I love the idea of a cheesecake built for two!
ReplyDeleteI have all the ingredients. It's kismet.
ReplyDeleteYou can never go wrong in luring my tummy your way...especially when there's cake involved with Ricotta and berries ;o)
ReplyDeleteCiao for now,
Claudia
I'm definatly going to make this, we love ricotta.
ReplyDeleteRicotta and raspberry are two of my favourite ingredients - this cake is very appealing to me!
ReplyDeletethat is just beautiful Claudia, and a dessert I think I could make... love the options of fruit flavors... another one going in my favorites...
ReplyDeleteThis is gorgeous! I love all that fresh fruit with ricotta - so delectable!
ReplyDeleteI 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
ReplyDeleteThis 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.
ReplyDeleteI can see why you call this the best ever! It looks amazingly delicious!!
ReplyDeleteRicotta is a cheese that performs miracles and mixed with raspberries, sounds delicious.
ReplyDeleteThis is a besutiful cheesecake, love the raspberries.
ReplyDeleteLove this ricotta cheese cake, especially with all those raspberries.
ReplyDeletethis surely hit with my family...easy to make too. =)
ReplyDeleteOh wow! This looks absolutely amazing!!!
ReplyDelete:) 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)!!!
ReplyDeleteThis looks absolutely delicious. Can't wait to try this! TY Claudia.
ReplyDeleteGorgeous! I'm wondering how it got to be such a high cheesecake.
ReplyDeleteWhat a gorgeous cake!
ReplyDeleteOh my good gracious... This sounds absolutely amazing. Husband will LOVE this!
ReplyDeleteLooks delicious, moist and yummy. Perfect dessert anytime.
ReplyDeleteTender and so creamy. The tart raspberries are the perfect compliment to the creamy ricotta.
ReplyDeleteI have made this several times and it never disappoints! Such a delicious dessert; my whole family loves it!
ReplyDeleteCan't wait to try this beautiful cheesecake! I love raspberries. This is a great way to use them.
ReplyDelete