This indulgent ricotta cheesecake is a hybrid dessert that perfectly combines creamy cheese, rich ricotta, and a nutty almond crust. The result? A smooth, melt-in-your-mouth cheesecake topped with a sweet raspberry jam and fresh raspberries. Whether you’re an experienced baker or a beginner, this recipe will guide you through making an unforgettable dessert. The best part? The cheesecake is baked to perfection in your oven, but you can still achieve a great level of flavor and texture without complex techniques. With the addition of amaretto and orange zest, this dessert boasts subtle flavor notes that will elevate your cheesecake game. Let’s dive into the details of how to make this masterpiece.

Ingredients

For the Almond Crust

• ¾ cup slivered almonds
• ¼ cup all-purpose flour (measured by spooning and leveling)
• 3 tablespoons granulated sugar
• Pinch of kosher salt
• 1 large egg yolk
• 2 tablespoons unsalted butter, melted and cooled
• ½ teaspoon vanilla extract

For the Ricotta Cheesecake Filling

• 1 (8-ounce) package cream cheese, softened (Philadelphia brand preferred)
• ¾ cup granulated sugar
• ¼ teaspoon kosher salt
• 1 (32-ounce) tub whole milk ricotta cheese (do not use low-fat ricotta)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon amaretto (rum or Grand Marnier can be used as substitutes)
• 1 tablespoon cornstarch
• 2 teaspoons fresh orange zest (from one orange)

For the Raspberry Topping

• ⅓ cup seedless raspberry jam (choose the best quality available)
• 8 ounces fresh raspberries (about 2½ cups, extra raspberries are fine to have)
• Confectioners’ sugar, for dusting

How to Make

Step 1: Preparing the Almond Crust
Begin by preheating your oven to 325°F (163°C). Set the oven rack to the middle position. Take a 9-inch springform pan and coat it with a layer of nonstick cooking spray. Lightly dust the pan with flour, tapping out the excess. This will ensure the cheesecake doesn’t stick to the sides.

To create the crust, place the slivered almonds, flour, sugar, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until the almonds are finely ground and the mixture resembles a sandy texture. In a separate small bowl, whisk together the egg yolk, melted butter, and vanilla extract. Add this liquid mixture to the almond mixture in the food processor and pulse until everything is well combined and forms a crumbly, moistened dough.

Transfer the crust mixture into the prepared springform pan and, using your fingers or a measuring cup, press it evenly across the bottom. Chill the crust in the freezer for 10 minutes, or refrigerate for 15-20 minutes. After chilling, bake the crust for 10-15 minutes until it turns a light golden brown. Remove from the oven and allow it to cool completely on a wire rack.

Step 2: Making the Ricotta Cheesecake Filling
While the crust cools, prepare the cheesecake filling. In a food processor, combine the cream cheese, granulated sugar, and kosher salt. Process for about 1 minute until the mixture is smooth and creamy. Add the ricotta cheese and continue processing for an additional 2 minutes, ensuring the mixture is light and fluffy. Add the eggs one by one, processing for 5-10 seconds after each addition.

Next, add the vanilla extract, amaretto, cornstarch, and orange zest to the mixture. Process briefly until all ingredients are combined, being careful not to overmix.

Step 3: Baking the Cheesecake
Pour the ricotta cheesecake filling into the cooled almond crust. Use a spatula to smooth the top evenly. Place the pan in the preheated oven and bake for 50-60 minutes, or until the top is slightly golden and the edges are set. The center should be jiggly but not liquid. After baking, remove the cheesecake from the oven and allow it to cool completely on a wire rack. The cheesecake may sink slightly as it cools—this is completely normal.

Once cooled, carefully run a thin knife around the edge of the cheesecake to loosen it from the sides of the pan. Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight to allow it to set and chill.

Step 4: Preparing the Topping
After the cheesecake has chilled, spread the raspberry jam evenly across the top of the cheesecake, leaving a ¾-inch border around the edge. This ensures the jam stays within the sunken area of the cheesecake. Scatter fresh raspberries over the jam. To finish, use a fine sieve to lightly dust the top of the cheesecake with powdered sugar for a decorative touch.

Step 5: Serving
To remove the cheesecake from the springform pan, gently release the sides. You can serve the cheesecake directly on the base of the pan or transfer it to a platter using a long spatula to separate the crust from the pan base. Using two large spatulas, carefully lift the cheesecake onto a serving dish. Slice with a sharp knife, wiping the knife clean between each cut to maintain clean edges.

Freezer-Friendly Tips

This cheesecake can be made ahead of time and frozen without the raspberry topping for up to 3 months. To freeze, place the cheesecake in the freezer briefly to firm up, then wrap it tightly in plastic wrap or aluminum foil. For best results, thaw the cheesecake in the refrigerator overnight before serving. Prepare the raspberry topping right before serving.

Ricotta Cheesecake

This simple ricotta cheesecake, featuring a delicious almond crust and smooth, creamy filling, is topped with raspberry jam and fresh berries for an extra burst of flavor.

Prep Time: 50 minutes
Cook Time: 50 minutes
Total Time: 1 hour 40 minutes, plus cooling time (at least 6 hours)

Ingredients

For the Crust

• ¾ cup slivered almonds
• ¼ cup all-purpose flour
• 3 tablespoons granulated sugar
• Pinch of kosher salt
• 1 egg yolk
• 2 tablespoons melted butter
• ½ teaspoon vanilla extract

For the Filling

• 1 (8-ounce) package cream cheese, softened
• ¾ cup granulated sugar
• ¼ teaspoon kosher salt
• 4 cups whole milk ricotta
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon amaretto
• 1 tablespoon cornstarch
• 2 teaspoons orange zest

For the Topping

• ⅓ cup raspberry jam
• 8 ounces fresh raspberries
• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by spraying with nonstick spray, dusting with flour, and tapping out excess flour.
2. To make the crust, combine almonds, flour, sugar, and salt in a food processor and pulse until fine. Mix egg yolk, butter, and vanilla, then combine with the almond mixture until crumbly. Press the crust into the pan and freeze for 10 minutes. Bake at 325°F for 10-15 minutes until golden. Let it cool.
3. For the filling, process cream cheese, sugar, and salt until smooth. Add ricotta, eggs, vanilla, amaretto, cornstarch, and orange zest, blending until combined.
4. Pour the filling into the crust and bake for 50-60 minutes. Cool completely on a wire rack and refrigerate overnight.
5. Once chilled, spread raspberry jam over the cheesecake and top with fresh raspberries. Dust with powdered sugar before serving.

Nutritional Information (per serving, 12 servings)

• Calories: 382
• Fat: 23g
• Saturated Fat: 12g
• Carbohydrates: 32g
• Sugar: 22g
• Fiber: 2g
• Protein: 13g
• Sodium: 207mg
• Cholesterol: 126mg