Raspberry Ricotta Cheesecake

Light, creamy, and kissed with tart raspberries, this raspberry ricotta cheesecake is perfect for Shavuot or any sweet moment in between.

Some holidays announce themselves with weeks of preparation and noise. For me, Shavuot isn’t one of them. It arrives softly. Without the towering to-do lists of Passover or the festive decorations of Sukkot.

No elaborate rituals, no fasting, no fanfare. Just a quiet pause in the calendar, a celebration of harvest, learning, and, in the sweetest tradition of all—dairy.

If ever there was a time to welcome cheesecake to the table, it’s Shavuot. As a child, I never questioned why the table filled with blintzes, kugels, and every creamy dessert imaginable. It was just what we did.

Only later did I learn the story behind it, that when the Israelites received the Torah at Mount Sinai, they turned to simple dairy meals, not yet bound by the laws of kosher meat preparation. 

Whether that’s history or legend, I’ve always loved the symbolism. The idea that wisdom could be honored not with grand feasts, but with something humble. Something soft, nourishing, and joyful—like a slice of cake shared among family.

In my family, Shavuot was always an understated affair, but one constant remained: cheesecake. Though, for us, it wasn’t the towering New York-style cheesecakes you’d see in bakeries. It was softer, lighter, more like the Ukrainian zapekanka I grew up eating. Made with tvorog, a farmer’s cheese common in Eastern Europe, zapekanka wasn’t reserved for holidays.

It was breakfast, dessert, or a midday snack, never too sweet, often studded with raisins, and always with that familiar, slightly tangy flavor that tasted like home.

A Cheesecake for Shavuot, and for Home

This raspberry ricotta cheesecake feels like a bridge between those worlds. It carries the simplicity and tenderness of the zapekanka of my childhood, but with a touch more elegance. The ricotta brings that gentle tang and airy texture I grew up loving, while raspberries add a bright note, perfect for a holiday that honors harvest and renewal.

Cheesecake has quietly become a theme in my kitchen. There was the baked cranberry cheesecake I made on a whim, discovering how tart fruit could turn something creamy into something quietly bold. Or the light Israeli cheesecake with crumb topping, my answer to warm days when dessert needs to feel like a breeze rather than a brick.

Even simple dishes like my berry labneh with infused olive oil remind me how often dairy and fruit find their way to my table, whether as a spread or a slice, they always bring comfort.

When I bake this cheesecake, I feel my grandmother pulling zapekanka from the oven, my mother setting out cheesecake for Shavuot, and now, Leo and Lin sneaking raspberries before I can scatter them on top. This cake holds all those moments. Rooted in tradition but made for how we live now. Easy, unfussy, and ready whenever a little sweetness is needed. 

So if you’re lighting candles for Shavuot, missing a taste of home, or simply needing a little sweetness to brighten your day, this cheesecake is for you. A quiet celebration of where we come from, and how we carry those flavors forward.

Ingredients

• Ricotta Cheese – The heart of this cheesecake. I love using whole milk ricotta because it gives the cake a lighter, slightly grainy texture that reminds me of the Ukrainian zapekanka I grew up with. If you can’t find whole milk ricotta, part-skim works in a pinch, but you’ll lose a bit of that creamy richness. For an extra-smooth texture, I sometimes give the ricotta a quick blend before mixing.
• Cream Cheese– This brings the familiar tang and structure of a classic creamy cheesecake. I use full-fat cream cheese because, if you’re making cheesecake, you might as well do it properly. If you're looking for a slightly less rich version, Neufchâtel cheese is a softer alternative.
• Graham Cracker Crumbs– A classic base that’s buttery and crisp. I like how the subtle sweetness balances the tangy filling. If graham crackers aren’t available, digestive biscuits or even crushed tea biscuits make a lovely substitute. For a gluten-free version, you can use any gluten-free cookies with great success.
• Fresh Raspberries – Their tart brightness cuts through the richness of the filling, adding little bursts of flavor in every bite. I always use fresh when they’re in season.  Use frozen raspberries but thaw and drain them well, they’ll be a bit softer and may tint the batter more.
• Raspberry Jam – This glossy topping pulls everything together. It adds a touch of sweetness and a beautiful finish without overpowering the fresh berries. If I’m out of raspberry jam, I’ve warmed up strawberry or mixed berry jam before, it’s not quite the same, but it works in a pinch.

See the recipe card for full list and exact quantities.

How to Make Raspberry Ricotta Cake

This Raspberry Ricotta Cheesecake comes together with a few simple steps and a bit of quiet patience. This cake comes together layer by layer. Creamy, fragrant, and full of that soft hum that only baking can bring. Here’s how to make this recipe:

Prepare the Pan

Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any water from seeping in during the water bath. Lightly grease the inside if you like extra insurance for easy release.

Make the Crust

 In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles damp sand and holds together when pressed. Press firmly into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then set aside to cool while you prepare the filling.

Mix the Ricotta Filling

In a large bowl, add the ricotta and cream cheese together until smooth and creamy, this step sets the tone for that light, slightly tangy texture. Add the sugar and continue to beat until fully combined.

Add the Eggs

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This keeps the batter smooth and prevents overmixing.

Incorporate the Flavorings

Mix in the flour, lemon zest, vanilla extract, and salt until just combined. The batter should be silky but not overworked.

Fold in the Raspberries

Gently fold in 1 cup of fresh raspberries, being careful not to crush them too much, you want those bright pockets of fruit to shine through in each slice.

Assemble for Baking

Pour the filling over your cooled crust, smoothing the top with a spatula. Place the springform pan inside a large roasting pan.

Add Water

Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, this water bath helps the cheesecake bake evenly and stay creamy without cracks.

Bake Low and Slow

Transfer to the oven and bake for 60–70 minutes, or until the edges are set but the center still has a slight jiggle. Don’t worry, that gentle wobble means a perfectly creamy texture.

Cool Gradually

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow cooling helps prevent sudden temperature changes that can cause cracks.

Chill Completely

Remove the cheesecake from the water bath. Run a thin knife around the edge of the pan to loosen it, then let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, but overnight is best for flavor and texture to fully set.

Finish with Raspberry Topping

Before serving, gently heat the raspberry jam until it becomes pourable. Drizzle it over the top of the chilled cheesecake, then scatter the remaining fresh raspberries for a beautiful, simple finish.

Serve and Enjoy!

Slice, serve, and enjoy a piece of something that feels like tradition—whether it’s for Shavuot, a family gathering, or just a quiet afternoon treat.

Storage

Store leftover the cheese cake in an airtight container in the fridge for up to 5 days, best enjoyed cold, with an extra spoonful of raspberry jam if you like. For longer storage, freeze slices (without fresh raspberries) wrapped in plastic and placed in a freezer-safe container for up to a month. Thaw overnight in the fridge for a ready-made treat when you need a little sweetness!

Top Tips

What to Serve with Raspberry Ricotta Cheesecake

This ricotta cheesecake with fresh raspberries feels complete on its own, a soft, creamy slice with just the right balance of sweetness and tang. But if you’re setting the table for Shavuot, a brunch gathering, or simply want to make dessert feel a little more special, I love pairing it with light, complementary touches.

For those watching their sugar, a slice of my Keto Raspberry Cheesecake with Raspberry Swirl is a beautiful addition to the spread, bringing that same berry brightness but in a lighter form. It’s perfect when you want to offer options without sacrificing flavor.

If you’re leaning into tradition, a chilled glass of Russian Strawberry Compote alongside this cheesecake is pure nostalgia for me. The gentle sweetness of the compote balances the richness of the cake, and it feels like something my grandmother would have served on a warm afternoon.

For a bit of crunch, I love setting out a plate of Almond Tuile Cookies. Their delicate, crisp texture pairs beautifully with each creamy bite of cheesecake. Perfect for those who like a little contrast on their dessert plate.

And if you’re building more of a grazing table or celebrating Shavuot with a dairy-forward spread, Homemade Labaneh Balls rolled in herbs or za’atar add a savory note that balances all the sweetness. It’s the kind of combination that invites lingering at the table, chatting between bites, and reaching for just one more slice.

Recipe