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This ricotta cheesecake is creamy, light, and subtly sweet, made with fresh whole-milk ricotta, a Nilla wafer crust, and a whipped sour cream topping. It has the richness of a classic baked cheesecake, but with a softer, airier texture that makes it perfect year-round.
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Pin ItI’ve been developing and testing cheesecake recipes for over 20 years, studied home economics, and wrote Entertaining with Charm. This ricotta cheesecake is one of my favorite variations when I want something elegant but not heavy — and it’s a recipe I’ve made, tested, and refined many times.
This recipe is a spin on my classic cheesecake, swapping part of the cream cheese and heavy cream for ricotta. That simple change gives this cheesecake a lighter texture and a delicate, naturally sweet flavor that sets it apart.
If you love cheesecake as much as I do, be sure to explore all of my cheesecake recipes, including Strawberry Cheesecake, Blood Orange Cheesecake, Goat Cheese Cheesecake, No-Bake Cheesecake, and Deviled Strawberry with Whipped Cream Cheese.
Why You’ll Love This Ricotta Cheesecake
- Lighter and creamier than traditional cheesecake
- Made with simple, classic ingredients
- Elegant enough for holidays, easy enough for everyday
- A perfect base for berries, citrus, caramel, or chocolate
- Make-ahead friendly and great for entertaining
If you enjoy baking with ricotta, you’ll also love my Orange Ricotta Cake, Lemon Ricotta Cookies, Lemon Ricotta Pancakes and Whipped Ricotta Dip.
Ricotta Cheesecake Ingredients
Crust
- Nilla wafer cookies: Crushed into fine crumbs for a sweet, buttery crust. I use this same crust in my Banana Pudding Pie and it’s always a hit.
- Butter: Melted to bind the crust and give it richness.
- Granulated sugar: Just enough to lightly sweeten the crust.
Cheesecake Filling
- Ricotta cheese: The star of the recipe. Use whole-milk ricotta for the creamiest texture.
- Cream cheese: Adds structure and classic cheesecake richness. Full-fat only.
- Eggs: Help set the cheesecake and create a smooth, custardy texture.
- Vanilla extract: Adds warmth and depth of flavor.
Whipped Sour Cream Topping
- Sour cream: Lightly tangy and creamy, balancing the sweetness of the cheesecake.
- Powdered sugar: Sweetens the topping without weighing it down.
Optional Toppings
A drizzle of Homemade Caramel Sauce or chocolate ganache
Fresh raspberries, strawberries, or blackberries
Lemon zest or orange zest
How to Make Ricotta Cheesecake
- Prepare the crust: Crush Nilla wafers into fine crumbs, mix with melted butter and sugar, and press firmly into the bottom of a springform pan. Bake until lightly golden.
- Make the filling: Beat the cream cheese until smooth, then add ricotta and mix until creamy. Add eggs one at a time, followed by vanilla.
- Assemble: Pour the filling over the baked crust and smooth the top.
- Water bath: Wrap the pan in foil and place it in a larger baking dish. Pour boiling water halfway up the sides.
- Bake: Bake until the edges are set and the center jiggles slightly.
- Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for one hour.
- Chill: Refrigerate for several hours or overnight.
- Finish: Spread with whipped sour cream topping and garnish with fresh berries.
Don’t Fear the Water Bath — It’s Easy
A water bath ensures your ricotta cheesecake bakes evenly and stays smooth and creamy.
- Wrap the springform pan tightly in foil.
- Place it inside a larger pan.
- Carefully pour boiling water halfway up the sides.
- Bake as directed.
Eden’s Cheesecake Tips
Use room-temperature cream cheese (it has to be SUPER soft!) and ricotta for the smoothest filling — cold cream cheese is the fastest way to lumps.
Don’t skip the water bath — it makes a huge difference, no cracks!
A springform pan is best for clean removal.
Check doneness with the jiggle test: set edges with a slightly wobbly center.
Cool slowly to avoid cracks and ensure the best texture.
FAQs
Yes. A water bath helps the ricotta cheesecake bake evenly and prevents cracking or curdling. It’s especially important for cheesecakes made with ricotta because of its delicate texture.
Absolutely. Ricotta cheesecake is even better the next day. You can make it up to 24 hours in advance and store it in the refrigerator until ready to serve.
Yes, absolutely. A graham cracker crust works beautifully with this ricotta cheesecake and is a great option if that’s what you have on hand. I personally love the subtle vanilla flavor Nilla wafers add, but a classic graham cracker crust like the one I use in my classic cheesecake
Yes, you can use homemade ricotta, but it needs to be very well-drained. Fresh ricotta often holds more moisture than store-bought, which can affect the texture of the cheesecake. If you’re making your own, drain it in a fine-mesh sieve or cheesecloth for several hours (or overnight) before using. For the most consistent results, I recommend high-quality whole-milk ricotta.
Technically, no — but for me, this is a yes. The whipped sour cream topping adds a light tang that balances the sweetness of the cheesecake and gives it a finished, bakery-style look. It’s similar to the topping I use on my goat cheese cheesecake and makes a noticeable difference in flavor and presentation.
Ricotta cheesecake can turn grainy if the ricotta isn’t smooth or is too wet. Use whole-milk ricotta and, if needed, drain it briefly before mixing. Overbaking can also affect texture, so be sure the center still has a slight jiggle when you turn off the oven.
More Cheesecake Recipes
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Pumpkin Cheesecake Recipe
Thanksgiving
Pumpkin Cheesecake Truffles
Cakes & Cupcakes
No-Bake Cheesecake Recipe
I’ve been making this ricotta cheesecake for years, and it’s still one of the most requested desserts in my kitchen. If you try it, leave a comment and star rating — I’d love to hear what you think.
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Ricotta Cheesecake Recipe
Equipment
- 9 to 10" Round Springform Pan
- Food Processor
Ingredients
Crust
- 1 box Nilla Wafer Cookies, crushed super finely in food processor
- 6 tbsp melted butter
Filling
- 30 ounces fresh ricotta, room temp.
- 16 ounces cream cheese , room temp.
- 1 cup granulated sugar
- 2 large eggs, room temp.
- 2 tsp lemon juice , fresh squeezed
- 2 1/2 tsp lemon zest
- 2 tsp vanilla extract
- 1/8 tsp salt
Sour Cream Topping
- 7 ounces sour cream
- 2 tsp pure vanilla extract
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- Add the cookies to a food processor and pulse until they have a fine texture.
- Pour into a medium mixing bowl and pour the melted butter over the top.
- Blend with a spoon until it all comes together. It can be a little crumbly.
- Press firmly into the bottom of a 9.5 – 10" springform pan.
- Bake for about 6 minutes and set aside.
Cheesecake Filling
- Drain ricotta in a strainer over a bowl for 30 minutes.
- Arrange rack in lower third of oven.
- Puree ricotta for 15 seconds in a food processor.
- Add cream cheese and process until smooth.
- Add remaining ingredients and process for 30 seconds.
- Wrap the springform pan in tin foil.
- Place the springform pan in a baking pan (a roasting pan works well), set it on the oven rack, and then add boiling water until it covers 1/2 of the springform pan sides. A tea kettle works excellent for pouring the water into the roasting pan.
- Bake until golden brown at 350 for about 1 hr 15 min.
- Once it's done, prop the oven door (not all the way) and let the cake sit in oven for about 1 hour for resting time.
- It's okay if the cake falls slightly.
- Let the cake cool.
Sour Cream Topping
- Using an electric mixer, whip the sour cream, sugar cand vanilla until whipped and light.
- Spread it over the top of the cooled cheesecake.
- Add seasonal berries.
Notes
- Make‑ahead: This cheesecake can be made a full day in advance.
- Storage: Store covered in the refrigerator for up to 3 days.
- Freezing: Freeze whole or sliced for up to 3 months. Thaw overnight in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delish will make this many times
This is going to be my “Go To” Cheese Cake Recipe from now on! I followed the directions EXACTLY and the resulting cheesecake was pretty as a picture- a food sylist could have used it in a magazine- perfectly sweet and a great berry base (I’m using great, big beautiful blueberries right now) – In fact, it would make a great base for almost any topping. Dense cheese texture but somehow – airy enough to make you love it. I did not find it necessary to drain the Ricotta. 1 odd thing did happen- I thought that the 350 temp was a little high for the length of time this cake baked – and indeed, the top darkened beyond what it should have. Oddly, as the cake cooled – I was able to peel the top skin off, leaving a perfect, unblemished cheesecake underneath! Has anyone tried this at 325? Anyway thanks for the recipe. I am going to try making in smaller springform pans as gifts for Christmas. Who doesn’t love cheesecake?