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And what’s extra cool about this cheesecake, is that it’s made with cream cheese and ricotta, so it has a creamy, yet wholesome texture. And it’s sweet, but not too sweet.



Total time

70 minutes




  • 1½ cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • ⅓ cup salted butter (melted)
  • 8 oz low fat cream cheese (room temperature)
  • 4 eggs
  • ¾ cup sugar
  • 2 cups ricotta (or Greek yogurt)
  • 2 tsp fresh lemon juice
  • 1½ tbsp pure vanilla extract
  • 1 vanilla bean, scraped
  • 2 tbsp all-purpose flour or cornstarch
  • berries (for serving)


  1. Preheat oven to 350 degrees. To make the crust: Combine the graham cracker crumbs, sugar and melted butter in a medium bowl. Press into the bottom of a greased 8-inch springform pan. Set aside.

    To make the cheesecake filling: Beat the cream cheese until very smooth. Add the eggs, one at a time, and ¾ cup sugar until the mixture is smooth.

    Whisk in the ricotta and lemon juice until smooth, then add the vanilla extract, vanilla bean and flour/cornstarch until thoroughly incorporated.

    Pour batter into the prepared pan and bake 40-50 minutes or until barely set. Turn the oven off and cool cake in the oven for 20 minutes, then remove from the oven. Refrigerate at least 4 hours, or overnight. Remove springform pan sides, slice and serve with berries.
  2. View the recipe instructions at The Gourmet RD

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