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Creamy Classic Ricotta Cheesecake: Best Easy Homemade Recipe

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This creamy ricotta cheesecake is light, silky, and rich, with a perfect balance of sweetness. The secret is draining the ricotta overnight for a flawless texture that will impress everyone.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 2 cups whole milk ricotta cheese (drained overnight)
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon zest (optional but recommended)
  • Pinch of salt
  • Fresh berries (strawberries, blueberries, raspberries) for topping (optional)
  • Powdered sugar for dusting (optional)
  • Honey or berry compote for drizzling (optional)

Instructions

  1. Drain the ricotta: Line a fine-mesh strainer with cheesecloth or paper towels, set over a bowl, spoon in ricotta, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
  2. Preheat oven to 325°F (163°C). Boil water for water bath. Wrap outside of 9-inch springform pan with two layers of heavy-duty aluminum foil.
  3. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir until moistened. Press firmly into bottom of prepared pan. Bake for 10 minutes, then cool. Leave oven on.
  4. Blend drained ricotta in a food processor or blender for about 2 minutes until completely smooth. Set aside.
  5. Make the filling: In a large bowl, beat softened cream cheese with electric mixer on medium until smooth and fluffy (2 minutes). Add 1 cup sugar and beat for another 2 minutes. Add smooth ricotta and beat on low until just combined. Add eggs one at a time, beating on low after each. Add vanilla, flour, lemon zest (if using), and a pinch of salt. Mix on low until combined. Fold gently with a spatula.
  6. Pour filling into cooled crust, smooth top, and tap pan gently to release air bubbles. Place foil-wrapped pan in a large roasting pan. Carefully pour boiling water into roasting pan until it reaches halfway up sides of springform pan.
  7. Bake at 325°F (163°C) for 55 to 65 minutes. Edges should be set, center should jiggle like Jell-O. A toothpick near center should come out with moist crumbs.
  8. Turn off oven, crack door open, and let cheesecake sit in warm oven for 1 hour. Remove from water bath, take off foil, and cool on a rack to room temperature (about 2 hours).
  9. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Notes

Drain ricotta overnight for best texture. Use room temperature ingredients. Do not overmix batter. Water bath prevents cracking. Cool gradually in oven to avoid cracks. Refrigerate overnight for best flavor and texture.

Nutrition

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