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.

The recipe for this Ricotta Cake 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.  You will need a spring form pan, as it won’t release well from a regular round cake pan.

I made Berry Ricotta Cake on my own birthday, actually. I also made it dinner for a party of 8 and the whole 9-inch cake didn’t stand a chance. Even my husband, who isn’t much of a sweets fans, commented that Berry Ricotta Cake was his new favorite dessert.


It can be made ahead and stored tightly sealed at room temperature for up to two days, but tastes best the first day. Add any other type of fresh fruit you like, especially plums and peaches.  Serve with fresh whipped cream, vanilla bean ice cream and a crispy, light white wine or coffee.

5 from 2 votes
Berry Ricotta Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
A simple, not-too-sweet ricotta cake recipe that utilizes fresh fruit. Perfect for a cool summer cake or add chocolate for a heavier winter variety.
Servings: 12
Calories: 269 kcal
Author: Jessica at Savory Experiments
  • Cooking Spray
  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups whole milk ricotta
  • 1/2 teaspoon vanilla
  • 1/2 cup unsalted butter melted
  • 2 cups fresh berries or other fruit
  • Fresh whipped cream or ice cream
  1. 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.
  2. In a large mixing bowl, sift together flour, baking powder and salt. Whisk in sugar to combine.
  3. 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.
  4. Lastly, whisk in melted butter until mixture is fully combined.
  5. Fold in 90% of fresh berries by hand. Pour mixture into prepared spring form pan. Top with remaining fresh berries.
  6. Bake for 50-60 minutes or until top is lightly browned and the center no longer giggles when jostled.
  7. Allow to cool for 30 minutes before transferring to a serving platter. Serve with fresh whipped cream or ice cream and enjoy!
Nutrition Facts
Berry Ricotta Cake
Amount Per Serving
Calories 269 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 76mg 25%
Sodium 189mg 8%
Potassium 161mg 5%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 17g
Protein 6g 12%
Vitamin A 8.8%
Vitamin C 6.4%
Calcium 10.8%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.



Nicole M.

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

    Jessica at Savory Experiments

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

Nancy | The Bitter Side of Sweet

Ricotta cake is so delicious! I love how you added berries to it!

felicia | Dish by Dish

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!!

    Savory Experiments

    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 🙂


Yum! now I know what to make with our berries next year!

Katalina @ Peas & Peonies

I love a good berry cake, the blackberries look perfect in here, would love a slice for my tea.

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