This Ricotta Cheesecake with fresh strawberries is the perfect combination of creamy and fluffy, with a light texture that’s still rich and decadent. A simple yet indulgent dessert that’s sure to satisfy your sweet tooth.
If you're anything like me, cheesecake is one of those desserts that never gets old. Whether it's the rich, creamy texture or the endless flavor variations, there's always room for cheesecake in my life. From Raspberry Cheesecake Bars to Pumpkin Cheesecake, I think I’ve tried them all, but there’s one that I keep coming back to again and again: Ricotta Cheesecake.
This cheesecake is everything you want in a dessert—creamy, luscious, and rich—but with a twist. The magic of ricotta combined with cream cheese gives it a unique texture that’s unlike any other cheesecake. It's fluffier than the traditional cream cheese version, but still has that satisfying, sturdy structure that holds together perfectly when sliced. It’s a happy middle ground between light and dense, and that’s what makes it so irresistible.
And of course, the fresh strawberries on top add the perfect touch. Sweet, juicy, and a little tart, they balance out the richness of the cheesecake, making every bite feel like a little celebration. The beauty of this recipe is that it’s super easy to make—no complicated steps or hours of preparation. It’s one of those desserts that tastes like it came from a bakery, but you can whip it up at home with just a few ingredients.
Whether you're serving it at a special occasion or just because, this cheesecake will always be a crowd-pleaser. Plus, with that fluffy texture and creamy filling, it’s a showstopper every time.
Ingredients:
Crust:
5 oz graham crackers (about 10 crackers)
1 Tablespoon sugar
4 Tablespoons butter, melted
Cheesecake:
2 ½ cups ricotta cheese
2 packages (8 oz each) cream cheese
¾ cups sugar
¼ teaspoon salt
4 eggs
2 teaspoons vanilla
2 Tablespoons flour
How To Make Ricotta Cheesecake
Preheat the oven to 325 degrees Fahrenheit. Brush a 9 inch springform pan with 1-2 teaspoons of the melted butter. Pulse the graham crackers with the remaining melted butter and the sugar until you have uniform crumbs. 
Press the crumbs into the prepared springform pan. 
Bake for about 12 minutes. Cool the crust for 10 minutes.
Wipe out the food processor and place all the ingredients for the cheesecake into the food processor. 
Pulse to combine until you have an even consistency. You can also use a standing mixer or a hand held mixer to mix the batter. 
Pour the cheesecake batter into crust. 
Wrap the outside of the springform pan in several layers of aluminum foil and place it inside a large roasting pan and pour in about an inch of water. This step isn't necessary, but it will help to keep the top of the cheesecake from cracking. 
Bake the cheesecake for an hour and 15-30 minutes. Cool the cheesecake, preferably refrigerate overnight.
Top with your choice of toppings.
Ricotta Cheesecake
Ingredients
- Crust:
- 5 oz graham crackers about 10 crackers
- 1 Tablespoon sugar
- 4 Tablespoons butter melted
- Cheesecake:
- 2 ½ cups ricotta cheese
- 2 packages 8 oz each cream cheese
- ¾ cups sugar
- ¼ teaspoon salt
- 4 eggs
- 2 teaspoons vanilla
- 2 Tablespoons flour
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Brush a 9 inch springform pan with 1-2 teaspoons of the melted butter.
- Pulse the graham crackers with the remaining melted butter and the sugar until you have uniform crumbs.
- Press the crumbs into the prepared springform pan. Bake for about 12 minutes. Cool the crust for 10 minutes.
- Wipe out the food processor and place all the ingredients for the cheesecake into the food processor. Pulse to combine until you have an even consistency. You can also use a standing mixer or a hand held mixer to mix the batter. Pour the cheesecake batter into crust.
- Wrap the outside of the springform pan in several layers of aluminum foil and place it inside a large roasting pan and pour in about an inch of water. This step isn't necessary, but it will help to keep the top of the cheesecake from cracking.
- Bake the cheesecake for an hour and 15-30 minutes.
- Cool the cheesecake, preferably refrigerate overnight. Top with your choice of toppings.
Hi Olga,
I made the cheesecake. Flowed your recipe religiously but mine did not want to stick together. I was not even able to cut a piece it was all melting apart. Do you know why mine turned out like that?
Oksana, it's very hard for me to say, since I wasn't in your kitchen with you. I've never had any issues with my cheesecakes. Maybe your oven works differently and your cheesecake needed to cook longer? I really don't know.
Just mixed all the ingredients and waiting for my other cake to finish baking so I can pop this cheese cake in. My two and one year old keep running up to me with spoons saying "mama shea". The batter is soo good. The end result must be amazing!
I'm so glad you gave this cake a try, Inna. I hope you enjoyed the cake even more than the batter:).
Hello Olga this cake looks sooooooooooo good I will be making it this friday =) I was wondering were did you get your cake holder ? I really like it=)
Thanks, AnnaHanna.
I got the cake stand many years ago, so I don't remember which store we bought it from.
Your cheesecake looks absolutely perfect. And so smooth and creamy. I admire your skills. Was it hard to cut into such a beautiful piece of work?
Nope! I don't think food is "too beautiful to eat":).
Yum! 🙂 This looks incredible! 🙂 Thank you Olga! 🙂
You're welcome, Lena!
WOW!!! Perfection! Thank you for this recipe! I love cheesecakes but for some reason always think they take too much time and therefore never really got into them but this looks too easy to be true! Ill be making this every soon! Thank you Olga!
This one is SO easy! It only takes a few minutes to mix it up and into the oven it goes.
I just wanted to let u know that this recipe you posted on pinterest indicates that there must be 22 packages of cream cheese. I believe this is a typo and you meant 2:)
Yes, that is a typo. I'm sure most people are smart enough to not use 22 packages of cream cheese:).
This cheesecake looks so perfect! For a girl who doesn't enjoy baking, you sure execute the art with perfection :). I will try this cheesecake out.
Even I don't mind recipes like this one:).
Olga, this cheesecake looks very delicious! Cheesecake is probably one of my favorite deserts... mmm...
Thanks again for a wonderful recipe yet again!
You and me both!
The 22 packages made me LOL earlier! What a beautiful cheesecake! I've always used cream cheese.. and maybe sour cream. Never ricotta. Definitely will have to give this one a try. I also like how you line the crust on the sides of the pan, never seen that before. Beautiful!
Ricotta is actually my favorite cheesecake. I love the texture.
And it always amazes me how FAST and HOW MANY comments I get when I have a typo in a recipe. Within 2 minutes of publishing, I already had 3 comments. Wow.
Wow! Your cake is perfection as everything else...:) I have never tried ricotta cheesecake...so.. ill definitely make it..thank you again for the great recipe.
Thank you, Natalya:).
I also love Ricotta cheesecakes. I will have to try your recipe. I am not a fan of graham crackers, so I usually substitute crushed lady fingers (or amoretti cookies). It gives it that extra Italian flavor.
I like to use vanilla wafers for a cheesecake crust once in a while:). That would have to be my favorite.
That cheesecake look perfect; no cracks, no brown spots! I want a piece 🙂
Thank you, Katy:).
Hey Olga, I think you meant to say 2 packages for cheese cake or no?
Yes, that is correct. 2 packages of cream cheese, not 22.
I think you meant 2 packages (not 22) cream cheese?
Yes, that is correct. 2 packages of cream cheese, not 22.