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.
Berry Ricotta Cheesecake is a crustless homemade cheesecake recipe using smooth ricotta and fresh or frozen berries. The ultimate fruit cheesecake recipe!
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.
Even my husband, who isn’t much of a sweets fans, commented that this cheesecake was his new favorite dessert for two reasons. The first was that it is crustless, leaving more room for creamy cheesecake.
The second is that it isn’t overly sweet. In comparison to other cheesecake recipes, it only uses a small amount. Fresh berries provide the rest of the sweetness needed.
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.
Berry Ricotta Cheesecake can be made ahead and stored tightly sealed at room temperature for up to two days, but tastes best the first day. I do not suggest freezing it.
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.
Making cheesecake with ricotta cheese instead of cream cheese is the Italian way to make. 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.
If you liked this easy cheesecake recipe, you might also like these:
- New York Style Marble Cheesecake
- Pecan Pie Cheesecake
- No Bake Chocolate Cheesecake
- Instant Pot Cheesecake
- Baked Strawberry Cheesecake
- Basbousa Cake With Cream
Berry Ricotta Cheesecake Recipe
Equipment
Ingredients
- 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
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!
Please refresh my memory. Is a Bain Marie required for this recipe
Nope- we don’t use a water bath because honestly, the berries create cracks anyhow.
I found this recipe on Pinterest and wanted to give it a shot, so I made it for Mother’s Day and everyone loved it! For my 2 cups of fruit I used 1 cup blueberries, 1/2 cup raspberries, and 1/2 cup blackberries. The fruit I used very fresh and provided significant sweetness, so I may try again with less sugar in the batter. Overall 11/10 (not a typo) would recommend!
How soon in advance can I bake this cheesecake. I’ve baked it before and it was a big hit. Can I bake it 2 days in advance?
I would think so- just make sure it is fully cooled before chilling- you might run into some condensation issues.
Loved it!! Super easy and delicious, will definitely make it again 🙂
Thank you!
can this pie be made in a pie dish
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. 🙂
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!!!😊💙
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!
When baking with fresh fruit is it necessary to wash it first?
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!
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. 🙂
Hello, can you please explain how much when you stated 1/2 butter melted butter. Did you mean 1/2 cup? Thank you!
Yes, thank you for catching that! I just changed recipe formats and some things are a little wonky. Fixing now!
Ricotta cake is so delicious! I love how you added berries to it!
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!!
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!
I love a good berry cake, the blackberries look perfect in here, would love a slice for my tea.