Ricotta Cheesecake Recipe – Lightened!

This Ricotta Cheesecake Recipe is lightened with a few swaps of ingredients.  It is amazingly smooth and delicious tasting with a lovely undertone of lemon flavor and a silky creamy texture, making this the best-tasting cheesecake ever!  Similar to a New York cheesecake; only it’s incredibly lighter in texture, with half the calories and half the fat.

I decided to take our family’s ricotta cheesecake recipe, which has been in our family for over 40 years, and experiment with it to recreate it, resulting in a lighter, fluffy version.


Our Ricotta Cheesecake VERSES the Classic Italian Ricotta Cheesecake…

Classic Italian ricotta cheesecake is commonly heavy and dense in weight.  It is loaded with ricotta cheese, eggs, fruit, and wheat grains.  And it is usually served on Easter Sunday, known as the “Easter Cake,” along with chocolates, pastries, and Italian cookies.

Our ricotta cheesecake recipe is made with a few different ingredients. Plus, it has a very light and smooth texture, and I might say, it is positively delicious!

After 3 attempts and 3 flops,  I finally achieved the smooth and creamy texture I was looking for in a cheesecake.  And this is perfect!

Most importantly, I reduced the ingredients, and cut the calories and the fat more than most cheesecakes out there.Β  πŸ™‚


This Ricotta Cheesecake is made mostly with ricotta cheese, whipped cream cheese, and some light cream, resulting in a light and fluffy texture. 

Then it’s flavored with real lemon juice and zest.  YUM!  It is so good, everyone will ask for a second piece. 

So what are we waiting for?   Let’s get started!

Ingredients Needed for this Ricotta Cheesecake: (*full recipe card on the bottom)

For this ricotta cheesecake recipe lightened, you will need:

For the CRUST:

  • 1 + 1/4 cups graham cracker crumbs
  • 3 Tbsp. sugar – divided
  • 4 Tbsp. butter- melted
  • cooking spray

For the Filling:

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup all-purpose unbleached flour
  • 1 tsp. vanilla extract
  • zest of one large lemon (about 3 Tbsp.)
  • 2 Tbsp. lemon juice (about 1/2 lemon)
  • 8-ounces (or 11.5 oz.) container of “whipped” cream cheese
  • 2 cups whole milk Ricotta Cheese
  • 2 cups Half-and-Half cream
  • powdered sugar, to garnish

How To Make Ricotta Cheesecake?

There are 3 easy steps to making a ricotta cheesecake.

Step 1: Make the crust, press down into a 9 or 10-inch springform pan, and bake it for 5 minutes in a 350-degree oven.

Step 2: Blend all the ingredients into a large mixing bowl. Pour the mixture over the crust.

Final Step: Place the cheesecake into the oven and bake for one hour. Remove and allow for cooling. Chill in the refrigerator for a few hours before serving.

Baking Notes and Tips…

  • I used whole milk ricotta cheese (Polly-O or Sargento) along with Philadelphia whipped cream cheese and some half-and-half.  I believe these ingredients were the key to making this cheesecake very light and airy.
  • This cheesecake recipe is an easy one to follow.  You can make this cheesecake up to 2 days ahead, and the longer you refrigerate, the better it gets.
  • Just before you serve this ricotta cheesecake, I recommend dusting with some powdered sugar on top and some fresh berries on the side.

Interestingly, we noticed that “whipped” cream cheese actually contains fewer calories and less fat than the usual block of cream cheese. 

Who knew!  Needless to say, a container of whipped cream cheese is very light in texture, so that makes sense.


This Ricotta Cheesecake Recipe – Lightened turned out to be fantastic! 

Anyone who adores cheesecakes will fall in love with this recipe!

But don’t take our word for it, you’ll have to try it yourself!!


Italian Ricotta Cheesecake Recipe Lightened! by 2sistersecipes.com


For more delicious cheesecake recipes, you might also enjoy: 

Yield: 10 to 12 servings

Ricotta Cheesecake Recipe - Lightened!

Ricotta Cheesecake Recipe - Lightened!

Ricotta cheesecake is a smooth and creamy cheesecake that is made mostly with ricotta cheese, cream cheese, and some light cream and lemon juice and zest. It's light and fluffy with every bite. It reminds us of a New York cheesecake; only its incredibly lighter in texture, with half the calories and half the fat.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


Ingredients for the Crust:

  • 1 + 1/4 cups graham cracker crumbs
  • 3 Tbsp. sugar - divided
  • 4 Tbsp. butter- melted
  • cooking spray

Ingredients for Filling:

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup all-purpose unbleached flour
  • 1 tsp. vanilla extract
  • Zest of one large lemon (about 3 Tbsp.)
  • 2 Tbsp. lemon juice ( about 1/2 lemon)
  • 8-ounces (or 11.5 ounces) container of "whipped" cream cheese
  • 2 cups whole milk Ricotta Cheese
  • 2 cups Half-and-Half
  • powdered sugar to garnish


  1. Preheat the oven to 350 degrees F (176.7 C).
  2. Using a 9 or 10-inch springform cake pan, lightly spray the sides with cooking spray.
  3. In a small bowl, combine melted butter with 3 tablespoons of sugar and graham cracker crumbs. Press firmly on the bottom of the pan. Bake in a preheated oven for 5 minutes. Remove. Set aside.
  4. Meanwhile, in a large bowl, beat eggs with an electric hand mixer at high speed.
  5. Beat until smooth. Then add in 1/2 cup sugar, along with the flour and vanilla extract. Beat until the cream appears light pale yellow in color.
  6. Add whipped cream cheese, beat until smooth.
  7. On low speed, slowly beat in ricotta cheese, half and half, and lemon juice and zest.
  8. Beat until very creamy and well combined. Slowly pour the cheese mixture into the crust.
  9. Place the cheesecake pan on top of a baking sheet, and place it on the center rack of the oven.
  10. Bake at 350 degrees F (176.7 C) for 1 hour.
  11. Carefully remove from oven and place on counter or rack to cool for 1 hour. The cheesecake will appear high like a souffle but will shrink down as it cools. Allow cooling for at least one hour. Then cover and refrigerate. Refrigerate for a few hours before serving, or overnight is best.
  12. Before you serve, run a knife around the edges of the pan, then open the clip. Serve with fresh berries on top or the side. Garnish with some powdered sugar on top.
  13. Serves 10 to 12

Options / Additions:

  1. Stir in 1/2 cup of finely chopped almonds into the batter before baking. This will give a grainy texture to the cheesecake, similar to the Italian ricotta cheesecake.
  2. Try orange zest and orange juice instead of the lemon.

Nutrition Information:


10 to 12 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 372Total Fat: 16.7gSaturated Fat: 9.5gCarbohydrates: 41.9gFiber: 1.2gSugar: 15.9gProtein: 14.6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram



Hello friends! Are you baking with us?  If you make this light and fluffy ricotta cheesecake recipe lightened, let us know and leave a comment and a star rating below.  We’d love to hear from you!

Also, snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest if you like. We’d love to share your photos.  You can also follow us on Facebook and Twitter.

Thanks for stopping by!

Happy Baking! πŸ™‚

 xo Anna and Liz

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  1. This would be so perfect for spring, summer, EASTER too! I love ricotta cheesecakes . . . nothing quite like their dreamy, creamy lightness yet so flavorful! I wanted to look you up in Charleston over last weekend while I was there for a cooking class at the new Southern Season (see my blog post), but my 87 year old mother wasn't up to much more activity. NEXT TIME THOUGH!!!! Maybe we can hook up and attend a class there together?

    1. I only wished I knew you had signed up for that class, I could have joined you. Absolutely- next time for sure! Have a great week!

  2. Wow…….that's all I can say. Just finished eating your recipe Spaghetti with Oven-Roasted Tomato Sauce……
    seriously, the house smells like the best restaurant I've ever been to and it tastes amazing.
    I did add caper's after it was finished and it brought it up to the next level……….. Love your recipes.
    They all turn out so wonderfully. Thanks so much. Warmly, Carol from Chicago

    1. Thank you Carol ! It's always a pleasure to hear from you.
      The addition of the capers
      sounds amazing, great idea!!
      Thanks again for the lovely comment. Xxoo Anna and Liz