ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes

Easy Homemade Ricotta Cheesecake Recipe

Updated on July 24, 2012
Cast your vote for Ricoota Cheesecake

I love custard pies: pumpkin pies, sweet potato pies, lemon pies, and cheesecakes. Cheesecakes are, by far, my personal favorites, but they can be a bit unhealthy. Recently, I found out that ricotta cheese is healthier than cream cheese. I had always though it was the other way around, because ricotta cheese is pricier (don’t ask me why I though higher price meant unhealthy). Either way, I thought I would give a ricotta cheesecake a try. It’s not as dense or as heavy as a regular cheesecake; it is lighter in texture and flavor. You can add a little lemon for an extra zing or you can leave it out. As far a healthy dessert go, this isn’t the “healthiest” but it’s in that direction. But, you can feel a little bit better having seconds with this one. I included two types of directions, a basic one and a quick one. If you’re rushed on time and ingredients (for the crust) the second will be just as good as the first. Cheers!


Cheesecake filling:

2 (15 oz.) containers of ricotta cheese, drained

4 whole eggs

2 egg yolks

1 cup of white Sugar

½ tablespoon Vanilla extract

1 tablespoon flour

1 teaspoon lemon zest (optional)

Graham cracker pie crust:

2 cups graham crackers, crushed

½ stick (1/4 cup) butter, melted

1 teaspoon lemon juice

2 teaspoons white sugar


2 (9-inch) store bought graham cracker crust pie pan


Pie crust:

1. In a mixing bowl mix together the crushed graham crackers and sugar until combined.

2. Add lemon juice and butter.

3. Fold together until crumbly.

4. Press into 1 large spring form baking pan or two smaller pie pans.


1. Pre-heat oven to 375 degrees F.

2. In a standing mixer, whip the eggs, and yolks until fluffy.

3. Add ricotta and fold into the eggs.

4. Add sugar, vanilla extract, flour and zest.

5. Mix together on medium low until fully combined.

6. Pour batter in the one large spring form pan or equally into the two smaller pans.

7. Bake for 40-45 minutes until center is set. check at 40 minutes.

8. Let cool completely before placing into refrigerator or serving.

Quick Directions:

1. Pre-heat oven to 375 degrees F.

2. In a large mixing bowl (or using a standing mixer) whisk together the ricotta cheese, sugar, vanilla, eggs, yolks, flour and zest.

3. Pour batter equally into the 2 store bought pie shells.

4. Place the two filled pie shells on a cookie sheet.

5. Bake for 40-45 minutes or until center is set when shaken. check at 40

6. Let cool completely on a wire rack, before refrigerating for at least 4 hour (24 hours is preferable) before serving.

The two cheesecakes using the store bought pie shells right out of the oven (right at 40 minutes bake time).
The two cheesecakes using the store bought pie shells right out of the oven (right at 40 minutes bake time).


    0 of 8192 characters used
    Post Comment

    • Edgar Arkham profile image

      Edgar Arkham 5 years ago from San Jose, CA

      thank you for reading!

    • biancalyne profile image

      biancalyne 5 years ago