My Raspberry Ricotta Cheesecake

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!

Recipe