Berry Ricotta Cheesecake

Fresh berries are one of my favorite things about the spring and summer months. Although I love eating them straight for breakfast, lunch and dinner, I also try to incorporate them into many of my baked items like Berry Ricotta Cheesecake.

overhead shot of sliced ricotta cheesecake with berries


 

The recipe for this berry ricotta cheesecake entered my life via Bon Appetit Magazine in the form of a frozen raspberry recipe. I was quick to use the same ricotta base, but use double the amount of fresh berries, adding a blend.

I made berry ricotta cheesecake on my own birthday, actually. Sad I made my own birthday cake, but hey, I wanted cheesecake cake darn it! I also made it dinner for a party of 8 and the whole 9-inch cake didn’t stand a chance.

Making cheesecake with ricotta cheese instead of cream cheese is the Italian way to make it. Americans have started using cream cheese instead.

Some Italians use mascarpone, the Italian cream cheese. Many have a very strong opinion on which they prefer, as the textures they produce can be quite different. I like both, it is just comparing apples to oranges.

Why You’ll Love This Ricotta Cheesecake Recipe

A light and fluffy cheesecake that is chocked full of fresh berries- what’s not to love!

  • Not overly sweet – In comparison to other cheesecake recipes, it only uses a small amount of sugar. Fresh berries provide the rest of the sweetness needed.
  • Crustless – The fact that this cheesecake has no crust means that it leaves more room for creamy cheesecake.
  • Uses fresh fruit – This cheesecake is perfect to use up those fresh summer berries. If it isn’t berry season or they are ridiculously expensive, go ahead and use frozen berries.
overhead shot of slice of ricotta cheesecake recipe slice on spatula

Ingredients

The ingredient list for this ricotta cheesecake is quite short. They’re all easily found at your local grocery store.

  • Flour – All purpose flour is just perfect. Make sure to sift while you are measuring for correct amounts.
  • Sugar – This recipe calls for significantly less sugar than most. The sweet berries help to compensate.
  • Baking powder – Baking powder helps to give a light and airy texture to this berry cheesecake.
  • Salt – Salt helps to bring out the natural flavors of baked goods. If using salted butter, you can omit the salt.
  • Eggs – Always assume a recipe is calling for large eggs. Using eggs that are room temperature is preferred when baking.
  • Whole-milk ricotta cheese – Making cheesecake with ricotta cheese instead of cream cheese is the Italian way to make it. Americans have started using cream cheese instead.
  • Vanilla – Pure vanilla extract adds a warm, delicious flavor to this summer berry cheesecake.
  • Unsalted butter – I always like to use unsalted butter so that I control the amount of salt in a recipe. If using salted butter, omit the extra salt above.
  • Fresh berries – This is a berry cheesecake after all! I used a blend of blueberries, blackberries and raspberries. Check the section below for other fruit options.
overhead shot of berry ricotta cheesecake ingredients

How to Make Ricotta Cheesecake

Making this Italian ricotta cheesecake recipe could not be easier. Follow these easy steps below.

  1. Prepare oven and springform pan. Preheat oven and line the bottom and sides of a 9-inch spring form pan with parchment paper. Lightly coat parchment paper with cooking spray.
  2. Sift dry ingredients. In a large mixing bowl, sift together flour, baking powder and salt. Whisk in sugar to combine.
  3. Whisk wet ingredients into dry ingredients. In a medium mixing bowl or bowl of a stand mixer, whisk together eggs, ricotta and vanilla until smooth. In three stages, slowly whisk into dry ingredients. Batter will be thick and dense.
  4. Add butter. Lastly, whisk in melted butter until mixture is fully combined.
  5. Add berries. Fold in most of fresh berries by hand. Pour batter into prepared spring form pan. Top with remaining fresh berries.
  6. Bake. Bake until top is lightly browned and the center no longer giggles when jostled.
  7. Allow to cool. Let cheesecake cool for half an hour on a wire rack before transferring to a serving platter. Serve with fresh whipped cream or ice cream and enjoy!

How to Serve Berry Ricotta Cheesecake

You can pretty much serve this ricotta cheese cheesecake with just about anything you serve with other desserts.

I like to serve mine with fresh whipped cream, vanilla bean ice cream and a crispy, light white wine or coffee.

angled shot of slice of italian ricotta cheesecake

Variations

There are plenty of ways you can make this ricotta cheesecake recipe your own. Here are a few suggestions.

  • Crust – While I like this berry cheesecake just as is, you can certainly add a crust if you’d like. A graham cracker crust made from graham cracker crumbs and melted butter would be delicious. Pulse graham crackers in food processor to get fine crumbs.
  • Citrus – You could add some lemon zest and lemon juice to the batter to make it a lemon-ricotta cheesecake. You could also do the same with orange.
  • Other fruits – Instead of summer berries, add any other type of fresh fruit you like. Plums and peaches would be especially good.
  • Berry swirl – To really take the berry flavor up a notch, swirl a berry puree into the cheesecake batter before baking.
  • Frozen berries – If it isn’t berry season or they are ridiculously expensive, go ahead and use frozen berries. Make sure to thaw them fully and drain well, as the excess liquid will impact the cake, preventing it from baking up.

Storage and Freezing

How to Store Berry Ricotta Cheesecake

This cheesecake recipe with berries can be made ahead and stored tightly sealed with plastic wrap or in an airtight container. You can store at room temperature for up to two days, no need to put in the refrigerator.

Can I Freeze Berry Ricotta Cheesecake?

I do not suggest freezing this italian ricotta cheesecake.

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slice of berry ricotta cheesecake on plate with text overlay
overhead shot of sliced berry ricotta cheesecake

Berry Ricotta Cheesecake Recipe

4.48 from 51 votes
Berry Ricotta Cheesecake is a crustless homemade cheesecake recipe using smooth ricotta and fresh or frozen berries. The ultimate fruit cheesecake recipe! 
Prep Time: 15 minutes
Cook Time: 1 hour
Chilling Time: 4 hours 20 minutes
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients

Instructions

  • Preheat oven to 350 degrees and line the bottom and sides of a 9-inch spring form pan with parchment paper. Lightly coat parchment paper with cooking spray. Set aside.
  • In a large mixing bowl, sift together flour, baking powder and salt. Whisk in sugar to combine.
  • In a medium mixing bowl, whisk together eggs, ricotta and vanilla until smooth. In three stages, slowly whisk into dry ingredients. Mixture will be thick and dense.
  • Lastly, whisk in melted butter until mixture is fully combined.
  • Fold in 90% of fresh berries by hand. Pour mixture into prepared spring form pan. Top with remaining fresh berries.
  • Bake for 50-60 minutes or until top is lightly browned and the center no longer giggles when jostled.
  • Allow to cool for 30 minutes before transferring to a serving platter. Serve with fresh whipped cream or ice cream and enjoy!
  • If you’ve tried this recipe, come back and let us know how it was! 

Nutrition

Calories: 269 kcal, Carbohydrates: 32 g, Protein: 6 g, Fat: 12 g, Saturated Fat: 7 g, Cholesterol: 76 mg, Sodium: 189 mg, Potassium: 161 mg, Fiber: 1 g, Sugar: 17 g, Vitamin A: 440 IU, Vitamin C: 5.3 mg, Calcium: 108 mg, Iron: 1.2 mg
Author: Jessica Formicola
Calories: 269
Course: Dessert
Cuisine: Italian
Keyword: homemade cheesecake, ricotta cheesecake
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of berry ricotta cheesecake
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

    1. Hi Barbara, yes, BUT it you’ll have a little more batter than you need. I’d use a super deep dish or two shallower dishes. This might also impact cooking times, so watch it closely. 🙂

  1. Last night I made your Berry Ricotta Cheesecake .I let it cool off then I put it in the refrigerator. I will be serving it this evening when we get back from dinner.Should I take it out t get to room temperature before serving?Thankyou..It looks great hopefully it tastes great!!!😊💙

    1. Oh, great! I wouldn’t let it come fully to room temp, but I would take it out of the fridge to get the chill off about 20-30 minutes before serving. Enjoy!

    1. Yes, I would still wash it. You have no clue what is in there or on it- I actually found a caterpillar inside of a raspberry the other day!

  2. 4 stars
    I really like this recipe. It turned out to be a delicious and light cheesecake. Instead of using salt or actual butter, I used a butter sub and it tasted great. The texture was moist, but doughy. I think I’ll use room temperature flour the next time. Will definitely try again and recommend. 🙂

  3. Hello, can you please explain how much when you stated 1/2 butter melted butter. Did you mean 1/2 cup? Thank you!

    1. Yes, thank you for catching that! I just changed recipe formats and some things are a little wonky. Fixing now!

  4. Jessica! This is the cake you told me about yesterday! Looks beautiful! 🙂 Was soo good to meet you at last yesterday! Hopefully we can make it to meet again in Dec! Sending love!!

    1. LOL, the cakes with the weird color! It was a pleasure to meet you as well and I hope we can see each other again soon… during the holidays 🙂