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Raspberry Ricotta Cheesecake

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Raspberry Ricotta Cheesecake is a creamy and elegant dessert that combines rich cream cheese, delicate ricotta, and vibrant raspberry swirls over a buttery graham cracker crust. The result is a beautifully balanced cheesecake with a light texture and fresh berry flavor.

Ingredients

  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 cups fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 16 ounces ricotta cheese
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup sour cream

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes and allow it to cool.
  4. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the berries break down.
  5. Strain the raspberry mixture through a fine-mesh sieve and let the sauce cool completely.
  6. Beat the cream cheese until smooth in a large bowl.
  7. Add the ricotta cheese and mix until combined.
  8. Beat in the sugar until smooth.
  9. Add the eggs one at a time, mixing on low speed after each addition.
  10. Stir in the vanilla extract, lemon zest, and sour cream.
  11. Pour the filling over the cooled crust.
  12. Spoon dollops of raspberry sauce over the filling and gently swirl with a knife or skewer.
  13. Bake for 60 to 70 minutes until the edges are set and the center is slightly wobbly.
  14. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  15. Remove, cool completely, and refrigerate for at least 6 hours or overnight before serving.

Notes

  • Frozen raspberries can be used without thawing.
  • Drain ricotta if it appears excessively wet for the best texture.
  • Avoid overmixing the batter to help prevent cracks.
  • Serve with fresh berries or whipped cream for an elegant presentation.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze without toppings for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/raspberry-ricotta-cheesecake/