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Ricotta Cheesecake

Lemon Ricotta Cheesecake with mixed berries and chocolate syrup. from #dietersdownfall.comChocolate Cake with Cheesecake Center – Day One – Lemon Ricotta Cheesecake

I love Cheesecake and I love Chocolate Cake, so I figured that I should combine the two into a wonderful dessert. This week, I’ve got an amazing Ricotta Cheesecake, Vanilla Bean Buttercream, and a Devil’s Food Cake Combination. There’s something for everyone!

Ricotta Cheesecake, Vanilla Bean Buttercream and Devil's Food Cake, combined into an amazing dessert. from #dietersdownfall.comThis cheesecake is only the second one I’ve ever baked. The neat thing about this recipe is that instead of using cream cheese, I used ricotta cheese. This gives the cheesecake a lighter, less dense, texture as well as a slightly milder flavor.

I loved the addition of the lemon and rum. It added a hint of flavor without overriding the creamy dairy taste.

Lemon Ricotta Cheesecake with mixed berries and chocolate syrup. from #dietersdownfall.comI have to admit that my cheesecake top totally cracked! It cracked bad! I didn’t use a waterbath with it, and I really regretted not taking the time to make one. Big Mistake. I just thought that the creamy cheese would be moist enough.

I almost didn’t take pictures of it. I was a bit embarrassed.

However, I had just gone to Costco and had bought a ton of berries, so I used them to cover up the ugly cracks. And Voila! No more ugly top! Nobody would ever know. It’s the perfect disguise.

Crustless Ricotta Cheesecake with lemon zest and fresh berries. from #dietersdownfall.comThe fruit and the cheesecake were beautiful together.

I baked this cheesecake to be sandwiched between two layers of cake. If you are going to make this cheesecake by itself, you can add a graham cracker or cookie crust to the bottom. That’s easy to make, just mixing 2 cups of crushed cookie crumbs with 4 to 5 tablespoons of melted butter and pre-cooking it for 10 minutes.


Yield: 16 servings

Ricotta Cheesecake

Ricotta Cheesecake

Ricotta Cheesecake lightly flavored with lemon and rum. If the top cracks, just cover it with fresh fruit.

Prep Time 12 hours
Cook Time 1 hour 15 minutes
Total Time 13 hours 15 minutes


  • 2 pounds ricotta cheese, drained
  • 4 eggs, separated
  • 3/4 cup sugar
  • 1/4 cup light rum
  • 1 tablespoon flour
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla
  • 1/8 teaspoon salt
  • Mixed Berries and Chocolate sauce for topping


    1. Drain the ricotta cheese overnight. Place it into a fine sieve lined with paper towels or cheesecloth. Place the sieve over a bowl and leave it in the fridge overnight, at least 8 hours.
    2. Preheat the oven to 325 degrees F. Prepare a springform pan with parchment paper. Line the bottom and sides. Use melted butter or non-stick spray to help the parchment stick to the sides.
    3. Place the drained ricotta cheese into a food processor and process until smooth. Add in the egg yolks, sugar, rum, flour, lemon zest, vanilla, and salt and process until well blended.
    4. Whip the egg whites until they hold stiff peaks. Fold the cheese mixture into the egg whites and then transfer to the prepared springform pan.
    5. Bake the cheesecake for 60 to 75 minutes and the internal temperature reads 150 degrees F. The edges will be firm, but the center will still look “unset”.
    6. Remove the pan and allow to cool for 2 to 3 hours. Remove the sides of the pan, wrap the cheesecake with plastic wrap and refrigerate overnight.
    7. Let the cheesecake stand at room temperature for 30 minutes while you add the mixed berries and drizzle chocolate sauce before serving.


Recipe from Baking Illustrated

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 153Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 92mgCarbohydrates: 15gFiber: 0gSugar: 11gProtein: 8g

Nutrition information isn’t always accurate.

Inspiration Monday Party - Redhead Can Decorate

Sunday 21st of June 2015

[…] 10. Ricotta Cheesecake from Dieter’s Downfall […]


Wednesday 25th of March 2015

This looks divine! I've always been intimidated by the idea of making cheesecake at home, maybe its in my own best interest considering I have NO self control when it comes to cheese cake. In fact, I'd like some right now. Xoxo K

Karyn Granrud

Sunday 29th of March 2015

Soft cheeses are easy, but they do take a little bit of time. Give it a try! The cheesecake was WONDERFUL!!


Tuesday 9th of December 2014

Karyn, I love this looks so delicious! I have been looking for a recipe for cheesecake that I could love for a long time, and I think I just found it. I love cheesecake, but I've been looking for something a little extra...this is it....thanks for sharing!

Karyn Granrud

Tuesday 9th of December 2014

Thanks Jodee! It's a great cheesecake.

Inspiration Monday, features and a Hamilton Beach Stand Mixer giveaway! | Scattered Thoughts of a Crafty Mom

Saturday 6th of December 2014

[…] from Cincy Shopper 9. Homemade Strawberry Syrup for Strawberry Soda from Five Heart Home 10. Ricotta Cheesecake from Dieter’s Downfall 11. Strawberry Buttercream Cupcakes from Taste of Lizzy T Please keep in mind:  - Be […]

Kathie mcfarlin

Saturday 18th of October 2014

Can you use homemade ricotta cheese?

Karyn Granrud

Sunday 19th of October 2014

Yep! I used homemade Ricotta in this recipe.

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