Rustic Ricotta Cheesecake

Ricotta cheesecake recipe

Boy, oh boy, this Rustic Ricotta Cheesecake is so satisfyingly wonderful.   Deep in flavor.   Rich, layered, and really divine.   Make a day in advance of serving…and your guests will be amazed.  A true Loon favorite.

Ricotta cheesecake recipe

Rustic Ricotta Cheesecake

This rustic ricotta cheesecake is one of the best Italian desserts you can find. I just love making this incredible dessert. And it is, without a doubt, a Loon favorite!
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Course: Dessert
Cuisine: Dessert
Keyword: Cheesecake, Lemon and Ricotta
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8 people
Calories: 310kcal


  • 2 15 oz. containers whole milk ricotta
  • 1 tbsp unsalted butter room temperature
  • 1 tbsp sugar plus another cup of sugar
  • 3 tbsp unseasoned dry breadcrumbs
  • 2 8- 8 oz packages cream cheese room temperature, cut into cubes
  • 2 large eggs
  • 2 tbsp Matzos pulverized in your food processor
  • 2 1/2 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 2 tsp vanilla extract
  • 1/8 tsp Kosher salt
  • Powdered sugar for dusting

EQUIPMENT REQUIRED: 8" springform pan with 2 1/2"-high sides


    • Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.
    • Arrange rack in lower third of oven and preheat oven to 350 F.
    • Grease springform pan with butter.
    • Mix 1 tablespoon of the sugar and all of the breadcrumbs in a small bowl, then sprinkle over the buttered pan, tapping out the excess crumbs.
    • Puree ricotta in a food processor for 15 seconds.
    • Scrape down sides, and puree until smooth, about another 20 seconds.
    • Add cream cheese and puree until smooth.
    • Add the remaining sugar and all the other ingredients (except the powdered sugar).
    • Puree, scraping down sides until smooth, about 30 seconds.
    • Scrape batter into prepared pan.
    • Bake cheesecake until golden brown and just set, about 1 hour and 15 minutes.
    • Transfer to a rack and let cool in pan (the cake will fall a bit).
    • Refrigerate uncovered until cool, about 3 hours.
    • Cover and chill overnight.
    • To serve, wrap a warm towel around the pan to release the cake.
    • Remove pan sides.
    • Dust with powdered sugar.
    • Cut into slices and serve and enjoy!


    Calories: 310kcal
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