Italian Cream Cheese Cake with Raspberry Sauce

Name: Italian Cream Cheese Cake with Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 1 cup biscotti bread crumbs, crushed; 1 stick butter, melted; 2 cups ricotta cheese; 1 (8-ounce) package cream cheese, room temperature; 5 eggs; 3/4 cup sugar; 1/2 teaspoon salt; 1 1/2 teaspoons vanilla extract; 12 ounces fresh raspberries; 1 tablespoon sugar; 1 tablespoon brandy

Servings: persons

1 cup graham cracker crumbs
1 cup biscotti bread crumbs, crushed
1 stick butter, melted
2 cups ricotta cheese
1 (8-ounce) package cream cheese, room temperature
5 eggs
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
12 ounces fresh raspberries
1 tablespoon sugar
1 tablespoon brandy

1
Preheat oven to 350 degrees F.
2
Wrap a 9-inch springform pan with aluminum foil.
3
In a medium bowl, mix both cookie crumbs and the melted butter together.
4
Press crumb mixture in bottom of pan and refrigerate until firm.
5
In a large bowl, beat ricotta and cream cheese together with an electric hand mixer until smooth.
6
Add the eggs, sugar, salt, and vanilla extract, mix well.
7
Allow to sit for a few minutes so the bubbles can surface.
8
Mix again until smooth.
9
Pour the filling into the springform pan.
10
Tap pan on the counter to remove any air bubbles in cake mixture.
11
Place pan into a large roasting pan and fill with 1-inch of water.
12
Place in the oven and bake until filling is set and the top is golden brown, about 1 hour 20 minutes.
13
Remove and let cool.
14
Refrigerate a few hours or overnight before serving.
15
For the raspberry sauce:
16
In a food processor, combine berries, sugar and brandy.
17
Place into a bowl, cover with plastic wrap and refrigerate.
18
When ready to serve, remove the side of the springform pan and place cake on a serving plate.
19
Spoon the raspberry sauce on the top of the cheesecake and serve.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 1 cup biscotti bread crumbs, crushed, 1 stick butter, melted, 2 cups ricotta cheese, and more.

Yes, Italian Cream Cheese Cake with Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!