Ricotta Cheesecake with Blackberries


Ricotta Cheesecake with Blackberries | From My Sweet Heart

Ahhhhh!  If only love were so easy to bribe!  But would we really want it then?  For me, there were two reasons for wanting to make this cheesecake.  First, I saw a picture of it naked, in it’s purest form in an issue of Bon Appetit magazine.  And that was good enough for me.  It looked rustic, and simple and beautiful.  But….for some reason, last year, I developed a mad passion for blackberries.  And I wanted to add them to this delicious, creamy and crustless cheesecake.  I am in love with this cheesecake!  And I know it will last!  At least until the last bittersweet bite has consumed me…..

So this recipe is adapted from Bon Appetit Magazine.  It is the first time I’ve had a ricotta cheesecake!  And I really love it.  Here it is naked…..in all it’s humble glory.

Ricotta Cheesecake with Blackberries | From My Sweet Heart

A soft dusting of powdered sugar, and I am a girl, smitten.

Add the reckless abandon of plump, luscious blackberries coated in a sweet, fresh blackberry sauce, sinfully spiked with cassis…..and I am a woman in love!

I know you will fall in love with this recipe, too.  The cake sinks ever so slightly in the middle, to create the most perfect little bowl, to hold the berries of your heart’s content!  And if you just gotta have it…..by all means…..add some chocolate somewhere!  This is a perfect blank canvas just waiting for you to add all the things that you love!


Yields:  8-10 servings

Level of Difficulty:  easy



  • 2 (15 oz) containers of whole milk ricotta cheese
  • 2 (8 oz) packages of cream cheese, cut into cubes, and at room temperature
  • 1 cup plus 1 Tablespoon sugar
  • 2 large eggs
  • 2 Tablespoons cracker meal
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon fresh lemon zest
  • 1 Tablespoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 Tablespoon unsalted butter at room temperature
  • 3 Tablespoons unseasoned dry breadcrumbs
  • powdered sugar for sprinkling if desired



Ricotta Cheesecake with Blackberries | From My Sweet Heart


You will need an 8 inch springform pan or similar size pan with releasable bottom with 2 1/2 inch sides. 

To release the extra liquid, place your ricotta in a large fine mesh strainer set over a bowl.  Let it drain for 30 minutes.

Set your rack into the lower third of your oven and preheat it to 350°F.  Grease your springform pan with the softened butter.  In a small bowl, mix together the breadcrumbs with 1 Tablespoon of sugar.  Sprinkle this mixture into your buttered pan and tap and swirl the pan all around so the breadcrumbs coat the entire pan.  Tap out any excess crumbs. 

After 30 minutes, place the ricotta cheese into your food processor.  Puree for about 30 seconds.  Then scrape down the sides of the bowl and continue to puree until smooth.  Add the softened cream cheese and puree again, until blended and smooth.  Add the sugar, eggs, cracker meal, lemon juice, lemon zest, vanilla and salt.  Puree again, making sure to scrape down the sides of the bowl, for another 30 seconds.  Pour the batter into the prepared pan.

The cheesecake will bake for about 1 hour and 15 minutes; until it is golden brown and set in the middle.  Transfer the pan to a wire rack to cool.  The cheesecake will fall slightly in the center (there’s that perfect bowl for your berries!)  When the pan is cool enough to handle, place it in the refrigerator to cool for about 3 hours.  Then cover it and chill overnight.  When ready to serve, release the cake from the pan, dust with powdered sugar if desired.  Slice and serve with berries. 



Ricotta Cheesecake with Blackberries | From My Sweet Heart


The ricotta definitely lends a different texture to this cheesecake.  But with the ricotta and cream cheese together it is still super creamy.  So I didn’t feel the need for any additional whipped cream.  But I’m glad I made a simple blackberry sauce to drizzle over.  Here’s what I did…..



  • 1 cup blackberries
  • 1/4 cup sugar
  • freshly squeezed juice of half a lemon
  • 1 Tablespoon (or so!) of creme de cassis liqueur

Place the blackberries, sugar, and juice into a small saucepan.  Simmer over medium high heat for about 5-10 minutes until the berries are softened.  Transfer to your blender and puree.  Strain the juice into a bowl and then add your cassis and chill.  After straining, this really only makes a small amount, about a quarter of a cup.  I tossed a drizzle of the sauce over the blackberries before putting them on the cake.  And I drizzled a bit onto the cake when cut.  I have just enough for the entire cake.  But if you prefer more sauce, then you may wish to double the recipe.

Here…..take a bite…..



Ricotta Cheesecake with Blackberries | From My Sweet Heart


But if you are still in THE NEED for more cheesecake, try my:

Pumpkin Bourbon Cheesecake | From My Sweet Heart

Pumpkin Bourbon Cheesecake

Vanilla Bean Cheesecake with Strawberries

Vanilla Bean Cheesecake with Strawberries

Snickerdoodle Cheesecake | From My Sweet Heart

Snickerdoodle Cheesecake









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  1. says

    Cheesecake just does not look any more dense and delicious – blackberries? What a perfect way to finish this beauty off 😀
    Great recipe my friend!

    Choc Chip Uru

    • Anne says

      Thanks CCU! I hope everyone will stop by your site to view a wonderful post and tribute commemorating Anzac day and the creative twist you put on this classic biscuit! : )

    • Anne says

      Thanks Anna! And congrats on your recent awards and top 9 status! So well deserved! Looking forward to your new series and virtual party! : )

  2. says

    I ADORE ricotta cheesecake!! An Italian restaurant back home near NASA/JSC serves ricotta cheesecake like this with blueberry topping. It’s so good that it was the feature dessert at our wedding rehearsal dinner! Pinning this for sure as it looks JUST LIKE the one from back home!!

    BTW…I’m having a fun contest on my blog, and I’d love it if you entered! Come by for the details…

    • Anne says

      Thanks Wendy….I’m glad this triggered a good memory from your past! I will definitely come by your blog to check out your contest! : )

  3. says

    Anne…. Wow, wow, wow!!! This cheesecake is simply amazing!! I can just imagine how creamy and delicious it must have been. Although the naked cheesecake looks divine… the blackberries are total doing it for me here. :) Take a bow!! ****applause*****

    • Anne says

      Awww Ramona….you are making me blush! Worthy of a standing ovation, though…..your Marsala Shrimp and Mango Salsa!!! Outstanding! : )

    • Anne says

      Thanks Jeanne! May 1st is a perfect reason to celebrate with a cheesecake! Will you be washing that down with a margarita! (Loved the basket you received from your group!)

  4. says

    I too have developed a love for blackberries. I picked a ripe one from a bush in my brothers garden–delicious! What a beautiful (rustic) cheescake.

  5. says

    The “naked” cheesecake is beautiful, Anne, but blackberries make this for me. I, too, just adore them! I have wanted to make a ricotta cheesecake for so long. This sounds so good!

    • Anne says

      LOL….thanks so much! I loved your coconut banana cake! Just what you needed after that scary shower intruder!!! : )

    • Anne says

      Vicki….I don’t know why I don’t make cheesecake more often….it’s easier than I thought! Hope you are having a great time on your cruise! Your tarragon chicken and potatoes looks wonderful! : )

  6. says

    Anne – This looks simply amazing! I would love to have a delicious showcase like this to use my blackberries on. You have inspired me to challenge myself, and make my first attempt at making a cheesecake. Thank you for sharing this!

    • Anne says

      Thanks Kris! And I see, among other things, that we share a love of blackberries! Your blackberry lemonade muffins look scrumptious!!! : )

  7. says

    WOW! This looks beautiful…. love the flower on top. Such a pretty dessert. I rarely ever make cheesecake, but I certainly want a slice of yours. :)

    • Anne says

      Thanks Susie! I don’t know why I don’t make cheesecake more often! But I would LOVE to deliver a slice or two to you! (I really enjoyed your beautiful pictures of Lisbon!)

    • Anne says

      Thanks Jen! And if only we lived closer….I’d bring you half of the cake! (See how much I like you? I’d share half of my cake with you!) And thanks Jen…..that was a terrific piping tutorial you did at Baker Street! I’ve been waiting for that since I’ve known you! : )

    • Anne says

      Thanks Anuradha! But right now I’m thinking about your savory cheddar chile bacon muffins! So beautiful! : )

  8. says

    Catching up on the weekend posts and this one really is outstanding. I love nothing more than the taste of cream and fresh juicy berries-yum! This looks fantastic, no doubt it disappeared quickly. Awesome spring dessert.

    • Anne says

      Thanks Tina….and I love your Zero Hour cake! Nice to have a couple of quick, easy and luscious desserts up our sleeves! : )

    • Anne says

      Thanks Amy! Congrats to you as well with that beautiful hibiscus margarita! And your sweet potato lime cheesecake looks sensational!!! : )

    • Anne says

      Claire….thank you so much! And I would have loved to have been in your kitchen when you were baking that beautiful pita bread! : )

    • Anne says

      Thanks Georgia….and speaking of beautiful…..I am amazed with your chicken fajita pizza! Now THAT is beautiful! : )

    • Anne says

      Anna….thank you so much! I know you know how it feels since your carmelitas have been there! I enjoyed the first of your kitchen-know-how’s and look forward to your midweek chocolate treat! : )

    • Anne says

      Thanks Sarah….and I am in love with your photography and your sweet little radish sandwiches. And PLEASE tell me you will be posting about how to make fresh ricotta!! : )

    • Anne says

      Thanks Chris! And I’m so wanting a bite (or 2 or 3) of your sesame crisps and guacamole dip! What a fabulous pairing! : )

    • Anne says

      Thanks so much! And I love your spicy lemony rice…..I could go through a huge batch of that yummy stuff! : )

  9. says

    That is an AMAZING looking cheesecake! Congrats on your Top 9! The blackberries sounds delicious with the ricotta, I’m craving a slice of this!

    • Anne says

      Thanks so much Kristina! And loved taking a peek at your earth day dinner party. What a fantastic menu and such a pretty table! Congrats to you! : )

    • Anne says

      Thanks so much Sheri! And I would love a bite….no make that a bowl…..of your peanut butter no bake cookie ice cream! : )

    • Anne says

      Thank you Kelly….but a work of art would be your lemon thyme roasted chicken! What a perfect springtime Sunday supper! : )

    • Anne says

      Yay Jaime! A fellow Tom Robbins lover? Thanks so much. A dream come true? Well that would be your coconut margarita macaroons! : )

  10. Anne says

    Thank you ….thank you everyone for buzzing this cake into the Top 9 today! I am so flattered and surprised…..and honored to be in such GREAT company! xoxo

  11. says

    Truly stunning, Anne!!! I wish the hubby liked blackberries as they are the perfect complement to your gorgeous cheesecake. I may just have to crash the party next time you make one :)

    • Anne says

      Thanks Liz! Your caramel espresso bars….equally stunning! I still have those gorgeous chocolatey, chewy layers in my head! : )

    • Anne says

      Oh my gosh, Uru…..you are so sweet! Thank you so much and I am so flattered….especially coming from an accomplished fellow baker! : )

  12. aruna says

    hello Anne, your cheesecake looks delicious, the texture looks perfect. i was wondering if i can substitute 2(8oz) cream cheese with ricotta cheese.

    • Anne says

      Hi Aruna! I have never attempted this recipe with all ricotta. But I am going to email you a couple of links of recipes that you might like to try! : )

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