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

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 quiches. 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 —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.
A Cheesecake for Shavuot, and for Home

Cheesecake has quietly become a theme in my kitchen. There was the baked cranberry cheesecake or raspberry cheesecake I made on a whim, discovering how tart fruit could turn something creamy into something quietly bold. Or thelight 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 or mango cheesecake 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 celebrates all those moments. Rooted in tradition but made for how we live now.
Why Ricotta and Cream Cheese?
Because together, they strike the perfect balance of texture and flavor!

- Ricotta brings a light, slightly grainy texture that reminds me of the Ukrainian zapekanka I grew up with—more rustic than New York cheesecake, but deeply comforting. Whole milk ricotta is best for richness, though part-skim works if needed. It’s the same creamy base I turn to in lemon ricotta pancakes or Russian syrniki.
- Cream cheese, on the other hand, lends structure and that familiar tang we expect in a classic cheesecake. I use full-fat for its richness—because if you’re making cheesecake, you might as well embrace it. That said, Neufchâtel is a good alternative if you're after something a touch lighter.
See the recipe card for full list and exact quantities.

How to Make Raspberry Ricotta Cheesecake
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 for Shavuot Cheesecake

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 for Raspberry Ricotta Cheesecake
Mind the Jiggle – it took me a few cheesecakes to trust that slight wobble in the center. If you wait until it’s fully firm, you’ll overbake it. The edges should be golden brown, and set, but the middle part should still have a gentle jiggle, that’s the secret to a creamy, tender slice after chilling.
Use Fresh Raspberries Last– I’ve learned (the messy way) that adding all the raspberries too early can lead to a streaky batter. Fold in most gently, but always save a handful for topping after baking. It keeps the berries bright and avoids sinking.

Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Raspberry Ricotta Cheesecake
Equipment
- Aluminum foil
Ingredients
For the crust
- 1½ cups graham cracker crumbs about 10 crackers
- ¼ cup granulated sugar
- 6 tablespoon unsalted butter melted
For the filling
- 15 oz whole milk ricotta cheese
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup all-purpose flour
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups fresh raspberries divided
For the topping
- ¼ cup raspberry jam
- remaining fresh raspberries
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of your 9-inch springform pan tightly with aluminum foil to protect against water seepage during baking.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the base of the springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the ricotta and cream cheese together until smooth and creamy. Gradually add sugar and mix until fully incorporated.
- Beat in eggs one at a time. Stir in flour, lemon zest, vanilla, and salt until just combined, avoid overmixing to keep the texture light.
- Gently fold in 1 cup of fresh raspberries, keeping them whole for bursts of fruity flavor in every bite.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60–70 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake rest for 1 hour.
- Remove from water bath, run a knife around the edge, and let it cool completely. Refrigerate for at least 4 hours or overnight for best results.
- Before serving, warm the raspberry jam until pourable. Drizzle over the cheesecake and top with the remaining fresh raspberries.
Tammy says
It may seem strange but I got in the habit of using sugar cookie crumbs for cheesecake instead of graham crackers. It all started one Christmas after I moved out on my own. I'd made a batch of sugar cookies that came out hard once they'd cooled. Since I didn't want to waste them, I decided to run them through the food processor to make crumbs, then used them as a base/crust for a cream pie. It turned out spectacularly. Since then, I've put all my stale or overbaked shortbread and sugar cookies through the food processor to use for crusts and toppings.
kseniaprints says
Great idea!