Ricotta Chesecake Recipe

Name: Ricotta Chesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 ounces ricotta cheese (containers of whole milk ricotta); 1 tablespoon unsalted butter (room temperature); 1 tablespoon sugar, plus; 1 cup breadcrumbs; 3 tablespoons breadcrumbs; 16 ounces cream cheese (Philly please, cubed and room temperature); 2 large eggs; 2 tablespoons matzo meal; 1 tablespoon lemon juice; 2 1/2 teaspoons lemon zest; 2 teaspoons vanilla extract; 1/8 teaspoon kosher salt

Servings: persons

30 ounces ricotta cheese (containers of whole milk ricotta)
1 tablespoon unsalted butter (room temperature)
1 tablespoon sugar, plus
1 cup breadcrumbs
3 tablespoons breadcrumbs
16 ounces cream cheese (Philly please, cubed and room temperature)
2 large eggs
2 tablespoons matzo meal
1 tablespoon lemon juice
2 1/2 teaspoons lemon zest
2 teaspoons vanilla extract
1/8 teaspoon kosher salt

1
Special equipment: 8 inch round spring form pan with 2 1/2 inch high sides.
2
Put ricotta in fine mesh strainer set over bowl drain for 30 minute.
3
Arrange rack in lower 1/3 of oven and preheat to 350 degrees. Grease a 8 inch spring form pan with 2 1/2 inch sides with butter. Mix 1 Tablespoon sugar and bread crumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.
4
Transfer ricotta to a processor. Puree for 15 seconds. Scape down sides of processor; puree until smooth. Add cream cheese; puree until smooth. Add remaining sugar and all other ingredients; puree scrapping down sides occasionally, until smooth, about 30 seconds.
5
Scrape batter into prepared pan.
6
Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to rack and let cool in pan without moving(cake will fall slightly). Refrigerate uncovered until cool at least 4 hours or chill over night. To serve, wrap a warm towel around pan to release cake. Remove pan sides. dust with powered sugar. Cut into wedges.
7
Note: I use parchment paper to cover disk and sides of spring form pan follow instructions for greasing pan with butter.Put parchment paper over disk then lock into place cut 2 1/2 inch stripes for the sides and be sure to grease the sides so the parchment adheres well before putting around the sides before adding the batter.

1011

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: 30 ounces ricotta cheese (containers of whole milk ricotta), 1 tablespoon unsalted butter (room temperature), 1 tablespoon sugar, plus, 1 cup breadcrumbs, and more.

Yes, Ricotta Chesecake 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!

Ricotta Chesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions