Ricotta And Cream Cheese Cheesecake Recipe | Easy Bake

This ricotta and cream cheese cheesecake recipe makes a light, creamy cake with a crisp crust and simple steps you can handle on a busy weeknight.

Ricotta and cream cheese together give cheesecake a mix of fluffy lift and rich body. Ricotta keeps each slice soft rather than dense, while cream cheese brings tang and a smooth finish that people expect from a baked cheesecake.

Why This Ricotta And Cream Cheese Mix Works

This mix of ricotta and cream cheese balances fat, moisture, and structure. Each cheese plays a different role, and the bake time ties everything together.

Ricotta has more moisture and less fat than cream cheese, which helps the filling stay tender and light. Cream cheese, by contrast, is higher in fat and gives the cheesecake a velvety bite. When blended with eggs, sugar, and sour cream, the two cheeses set into a custard-like layer that slices cleanly.

Ricotta And Cream Cheese Cheesecake Recipe Ingredients And Ratios

The amounts below give you one tall cheesecake in a 9-inch (23 cm) springform pan. You can scale the recipe, but keeping these ratios in mind helps you adjust for other pan sizes later.

Ingredient	Amount	Notes
Graham cracker crumbs	200 g / about 2 cups	Swap in digestive biscuits or vanilla wafers if you like
Unsalted butter, melted	90 g / 6 tbsp	Binds crumbs; salted butter also works
Granulated sugar (for crust)	25 g / 2 tbsp	Adds light sweetness and crunch to the crust
Full-fat cream cheese, softened	680 g / 24 oz	Blocks at room temperature blend more smoothly
Whole-milk ricotta, drained	450 g / 16 oz	Drain in a sieve for 20–30 minutes if very wet
Granulated sugar (for filling)	200 g / 1 cup	Balances tang from the cheeses
Large eggs	4	Bring to room temperature for even blending
Sour cream	240 g / 1 cup	Adds moisture and gentle tang
Vanilla extract	2 tsp	Rounds out dairy flavors
Lemon zest	1 tbsp, finely grated	Freshens the richness without turning it into lemon dessert
Fine salt	1/2 tsp	Sharpens flavors in both crust and filling

For standard American cream cheese, full-fat blocks give the best texture. Whipped tubs often contain extra air and stabilizers that can throw off the filling. If you want to look up detailed nutrition for the dairy in this dessert, the USDA FoodData Central database lists cream cheese and ricotta entries alongside other cheeses.

Draining ricotta is the small step that saves your cheesecake from a soggy center. Spoon the cheese into a fine-mesh sieve set over a bowl, chill for half an hour, then discard the liquid. The drained ricotta should look thick and spreadable.

Tools You Need For A Smooth Cheesecake

You do not need professional gear to bake this cake, but a few pieces of equipment make the process easier.

• 9-inch springform pan: Tall sides and a removable ring make serving simple.
• Heavy-duty foil: Wide sheets wrap the outside of the pan to keep the water bath from seeping in.
• Roasting pan or deep baking tray: Holds the water bath and springform pan.
• Electric mixer or food processor: Brings the ricotta and cream cheese together without lumps.
• Rubber spatula: Scrapes the bowl so no streaks of plain ricotta or cream cheese remain.

Step-By-Step Ricotta Cream Cheese Cheesecake Recipe Method

Plan for at least one day, because the cheesecake needs a long rest in the refrigerator before slicing. Make the crust, mix the filling, bake in a water bath, then give the cake plenty of chill time.

1. Prepare The Crust

1. Heat the oven to 175°C / 350°F. Place a rack in the middle position.
2. Stir the graham cracker crumbs, sugar, and salt together in a bowl.
3. Pour in the melted butter and mix until the crumbs feel like damp sand and hold a loose clump when pressed.
4. Tip the mixture into the prepared springform pan. Press the crumbs firmly over the base and about 2–3 cm up the sides.
5. Bake for 10 minutes, then set the pan on a rack to cool while you prepare the filling.

2. Blend The Ricotta And Cream Cheese Filling

1. Reduce the oven temperature to 160°C / 325°F.
2. In a large bowl, beat the cream cheese until smooth. Scrape the bowl often.
3. Add the drained ricotta and beat until the mixture looks uniform and creamy.
4. Pour in the sugar and salt, then mix until combined.
5. Beat in the eggs one at a time on low speed, mixing just until each egg disappears into the batter.
6. Stir in the sour cream, vanilla, and lemon zest by hand with a spatula so you do not whip in too much air.

Eggs in cheesecakes should be fully cooked for safety. The FDA egg safety guidance explains why recipes with eggs, sugar, and dairy need a thorough bake and a proper chill before serving.

3. Set Up The Water Bath

1. Wrap the outside of the cooled springform pan in two wide layers of heavy-duty foil, bringing the foil high up the sides.
2. Pour the cheesecake filling over the crust and smooth the top.
3. Place the foil-wrapped pan in the roasting pan.
4. Bring a kettle of water to a boil. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

The water bath keeps the baking temperature gentle. Steam surrounds the pan, which helps the center set slowly and reduces the risk of cracks.

4. Bake, Cool, And Chill

1. Bake at 160°C / 325°F for 55–70 minutes. The edges should look set, and the center should still wobble slightly when you nudge the pan.
2. If you use a thermometer, the middle should reach about 65–68°C / 150–155°F.
3. Turn off the oven, crack the door, and leave the cheesecake inside for 45–60 minutes so it cools slowly.
4. Remove the pan from the water bath, discard the foil, and run a thin knife around the edge to loosen the cake.
5. Let the cheesecake cool to room temperature on a rack, then wrap well and chill for at least 4 hours, though an overnight chill gives a cleaner slice.

Baking Times, Pan Sizes, And Doneness

This base recipe works best in a 9-inch springform pan, but you can adapt it to other sizes. When you change the pan, adjust oven time rather than temperature whenever possible.

Pan Size	Approximate Bake Time	Approximate Servings
9-inch round springform	55–70 minutes	12 slices
8-inch round springform	65–80 minutes	10 taller slices
10-inch round springform	45–60 minutes	14 thinner slices
Mini cheesecakes in muffin tin	18–24 minutes	18–24 small cakes
13×9-inch rectangular pan	35–45 minutes	20 bar-style pieces
6-inch round springform	45–55 minutes	6 slices
Individual ramekins	25–30 minutes	6–8 portions

Flavor Variations And Topping Ideas

Once you feel steady with the base recipe, you can keep the same ratios and change flavor accents with simple toppings or quick swirls.

• Lemon berry: Top the chilled cheesecake with lemon zest, fresh berries, and a thin layer of warmed berry jam.
• Chocolate swirl: Stir 120 g / 4 oz melted dark chocolate into one cup of the filling, then ripple it through the plain filling.
• Espresso: Dissolve 1–2 tsp instant espresso in a tablespoon of hot water and mix into the filling for a coffee-scented cake.

Add toppings on a fully chilled cake. Release the springform ring, slide the cake onto a serving plate, then finish with fruit, sauces, or whipped cream right before you serve.

Storage, Food Safety, And Make-Ahead Tips

Baked cheesecakes contain eggs and dairy, so they need refrigerator storage once cooled. Do not leave slices at room temperature for long stretches, especially in a warm kitchen.

• Chilling time: Chill the whole cheesecake for at least 4 hours, and up to 24 hours, before slicing.
• Refrigerator storage: Keep leftover slices tightly wrapped in the fridge for up to 4 days.
• Freezing: Wrap individual slices tightly in plastic and then in foil, and freeze for up to one month. Thaw in the fridge before serving.
• Serving temperature: For the best texture, let slices stand at room temperature for 15–20 minutes before you eat.

Troubleshooting Common Cheesecake Problems

Here are fixes for the issues home bakers face most often with ricotta and cream cheese cheesecakes.

Cracks Across The Top

Cracks usually come from sudden temperature changes or overbaking. Keep the oven temperature moderate, use a water bath, and avoid opening the door during the first 45 minutes of baking. The slow cool in the switched-off oven gives the cake time to relax.

Soggy Or Greasy Crust

If water sneaks past the foil and into the pan, the crust can turn soft. Wrap the pan in two layers of wide foil with no gaps and check that the roasting pan water level stays below the top edge of the foil. For extra safety, you can set the springform pan inside a slightly larger cake pan before lowering it into the water bath.

Grainy Or Curdled Filling

Grainy texture in a ricotta cheesecake often comes from very high heat or from using ricotta straight from a watery tub. Drain the ricotta, bake at the gentle temperature in this method, and stop baking once the center still has a little wobble.

Quick Serving And Finishing Checklist

When you are ready to plate dessert, run through a short list so every slice looks and tastes the way you planned:

• Use a long, sharp knife heated in hot water and wiped dry between cuts for tidy slices.
• Set slices slightly apart on the plate so the sides stay clean when you add toppings.
• Add fresh fruit or sauces right before serving so the crust keeps its texture.
• Store any leftovers in sealed containers in the fridge once dessert time wraps up.

With a little practice, this ricotta and cream cheese cheesecake recipe turns into a reliable house dessert. The mix of cheeses gives you a flavor that feels rich without being heavy, and the method is simple enough for a dinner party or a quiet night in.