Ricotta Cheesecake Recipe

Prepare the crust

Preheat the oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and salt until evenly combined and the crumbs are moistened.

Press the mixture firmly into the bottom of a 9-inch springform pan, making an even layer. Use the bottom of a glass or measuring cup to compact it well.

Bake the crust for 10 minutes. Remove from oven and let it cool while you prepare the filling.

Make the filling

In a large mixing bowl, combine ricotta and mascarpone cheeses. Using a hand mixer or stand mixer, beat on medium speed until smooth and creamy, about 2–3 minutes.

Add granulated sugar and continue beating until fully incorporated. Scrape down the sides of the bowl as needed.

Add eggs, one at a time, beating on low speed just until each is blended. Do not overmix.

Stir in vanilla extract, lemon zest, and lemon juice.

Sprinkle in the flour and salt, and mix just until combined. Do not overbeat to avoid incorporating too much air.

Pour the filling over the pre-baked crust in the springform pan. Smooth the top with a spatula.

Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in, and place it into a larger baking dish. Fill the outer dish with about 1 inch of hot water to create a water bath.

Bake the cheesecake at 325°F (163°C) for 60–70 minutes, or until the center is just set and the top looks firm. The center should jiggle slightly when gently shaken.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Prepare the berry sauce

In a small saucepan over medium heat, combine mixed berries, granulated sugar, and lemon juice. Stir occasionally and cook until the berries start to break down and release juices, about 5–7 minutes.

In a small bowl, mix cornstarch and water to create a slurry. Stir it into the berry mixture and cook for another 2–3 minutes, or until the sauce thickens slightly.

Remove from heat and let the sauce cool. Optionally, strain the sauce for a smoother consistency or leave chunky, depending on preference.

Refrigerate the sauce until ready to serve. Spoon over individual cheesecake slices before serving.