If you’ve never tried ricotta cheesecake, you’re in for a delightful surprise. This version combines the light, airy texture of ricotta with the rich creaminess of traditional cheesecake. Infused with subtle notes of vanilla and a hint of bright orange zest, all set in a classic graham cracker crust, it’s an elegant and satisfying dessert that feels both indulgent and refreshing.
Why You’ll Love This Recipe
Ricotta cheesecake is lighter and more delicate than traditional New York–style cheesecake. The ricotta gives it a fluffy, almost soufflé-like texture, while the cream cheese contributes smoothness and depth. With its gently citrusy aroma and crisp graham cracker crust, this dessert is ideal for spring and summer entertaining, holiday tables, or any occasion that calls for something refined but comforting.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the filling:
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1 lb ricotta cheese (whole milk, well-drained)
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8 oz cream cheese, softened
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¾ cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1 tbsp orange zest
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2 tbsp all-purpose flour
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Pinch of salt
directions
1. Prepare the crust:
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Preheat the oven to 325°F (160°C).
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In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
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Press the mixture firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then let cool while preparing the filling.
2. Make the filling:
5. In a large bowl, beat the ricotta and cream cheese together until smooth and well combined.
6. Add the sugar, eggs, vanilla extract, orange zest, flour, and salt. Mix just until smooth and incorporated; avoid overmixing.
7. Pour the filling over the cooled crust and smooth the top.
3. Bake the cheesecake:
8. Place the pan on a baking sheet and bake for 55–65 minutes, or until the edges are set and the center has a slight wobble.
9. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
10. Remove from the oven, cover, and refrigerate for at least 4 hours, preferably overnight.
4. Serve:
11. Once fully chilled, remove the cheesecake from the pan.
12. Serve plain or with a light dusting of powdered sugar, fresh berries, or a drizzle of citrus syrup if desired.
Servings and timing
This recipe makes 10–12 servings.
Prep time: 20 minutes
Bake time: 55–65 minutes
Cooling & chilling time: 5 hours minimum
Total time: Around 6½ hours including chilling
Variations
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Lemon Twist: Substitute lemon zest for orange to brighten the flavor profile.
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Almond Crust: Replace graham crackers with ground almonds or almond cookies for a nutty twist.
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Fruit Swirl: Swirl in raspberry or blueberry preserves before baking.
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Chocolate Chip: Fold in mini chocolate chips for a fun variation.
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Gluten-Free Option: Use gluten-free graham crackers for a gluten-free version.
storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
This dessert is best enjoyed chilled and is not recommended for reheating.
FAQs
Can I use part-skim ricotta?
Full-fat ricotta is best for texture and richness, but part-skim can work in a pinch.
Why is my cheesecake cracking?
Cracking can occur from overbaking or cooling too quickly. Letting it cool in the oven gradually helps prevent this.
Should I drain the ricotta?
Yes, if your ricotta is watery, drain it in a fine-mesh sieve or cheesecloth-lined colander for 30 minutes.
Can I make it without a springform pan?
A springform pan is best, but you can use a deep pie dish or cake pan—just be mindful of serving and unmolding.
What’s the texture like?
The cheesecake is light, fluffy, and slightly airy due to the ricotta, yet smooth from the cream cheese.
Can I flavor it with something other than orange?
Yes, try lemon zest, almond extract, or even a touch of cinnamon for a different twist.
How do I tell when it’s done?
The edges should be set, and the center should wobble slightly when gently shaken.
Do I need a water bath?
Not required, but a pan of water on the lower oven rack can help with even baking and prevent cracking.
Can I top it with fresh fruit?
Yes, fresh berries, citrus slices, or a fruit compote make excellent toppings.
Is this cheesecake overly sweet?
No, the sweetness is balanced with the tang of ricotta and citrus zest for a refined flavor.
Conclusion
Ricotta Cheesecake with Vanilla and Orange Zest is an elegant dessert that brings together creamy texture, bright flavor, and a buttery crust. It’s a lighter, more sophisticated take on classic cheesecake, ideal for any occasion from casual brunches to formal dinners. If you’ve never tried ricotta in cheesecake before, this recipe is the perfect introduction.
[tasty-recipe id=”18697″]