Ricotta Cheesecake

Filled with cream cheese, ricotta cheese and a cracker crust, this cake is a yummy mix between traditional Italian and American cheesecakes. Its delicious fluffy texture will be sure to have your family going back for a second slice!



  • 1 cup graham cracker


  • 8 oz cream cheese, room temperature
  • 19 oz ricotta cheese, drained, room temperature
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 1/2 Tbsp cornstarch
  • 2 tsp pure vanilla extract
  • Grated zest of 1 orange



  • Preheat oven to 350F. 
  • Spray a springform pan with cooking spray.
  • In a medium bowl combine crumbs and melted butter until evenly mixed.
  • Press mixture into the pan. 
  • Bake for 8-10 minutes, until golden brown. 
  • Allow crust to cool completely before adding the filling.


  • Using an electric mixer, beat cream cheese until smooth.
  • Add ricotta and sugar and beat until smooth. 
  • Beat in eggs. 
  • Add cornstarch, vanilla extract, and zest. Mix just until blended and smooth.
  • Pour batter over the cooled crust and spread evenly.
  • Adjust oven to 325F.
  • Place carefully in the oven and bake for 1 hour and 20 minutes until golden brown and the sides begin to pull away from the pan.
  • Remove from the oven and allow to cool completely. 
  • Cover cheesecake and refrigerate until it is fully set. About 8 hours.
  • Slice and enjoy!


Try topping with raspberries or other fresh fruit!

Inspired by and adapted from: Pretty Simple Sweet

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