Mary Berry Baked Ricotta Cheesecake Recipe [Tips & Tricks]

If you’re a fan of creamy, indulgent desserts with a bit of a twist, you absolutely have to try Mary Berry’s baked ricotta cheesecake recipe!

This is the perfect dessert for anyone who loves a classic cheesecake but with a lighter, fluffier texture thanks to the ricotta. It’s not overly sweet, so it lets the delicate flavors shine, and the best part is that it’s super simple to make, even for beginners. Mary Berry’s knack for turning simple ingredients into something special really comes through here, making this cheesecake not just a treat for your taste buds but a beautiful dish to serve at any gathering. Whether it’s a family dinner or a special occasion, this recipe is sure to impress!

Mary Berry Baked Ricotta Cheesecake Recipe

Ingredients Needed

Mary Berry’s Baked Ricotta Cheesecake combines the creamy richness of ricotta cheese with the indulgent texture of a classic cheesecake, but with a twist. The ingredients are simple yet essential to achieving that perfect, silky texture and delightful flavor. Here’s a breakdown of what you’ll need:

1. Ricotta Cheese: Ricotta is the star ingredient of this cheesecake. It brings a light, fluffy texture that’s not too heavy, unlike cream cheese-based cheesecakes. It gives the dessert a slightly grainy, yet smooth consistency, making it a little different from traditional cheesecakes.

2. Mascarpone Cheese: This is often used to enhance the richness of the cheesecake. While ricotta provides the structure, mascarpone adds a creamy, velvety finish to the filling, elevating the flavor profile.

3. Double Cream: Double cream adds that extra indulgence to the cheesecake’s creamy texture, giving it a smooth, luscious mouthfeel. It’s essential for balancing the tanginess of the ricotta and enhancing the cheesecake’s richness.

4. Eggs: Eggs help bind the filling together and provide structure to the cheesecake. They contribute to the firm texture while also lending a lightness to the overall dish.

5. Caster Sugar: This fine sugar dissolves easily into the batter, ensuring that the sweetness is evenly distributed throughout the cheesecake without any gritty texture. It enhances the flavor without overpowering the other ingredients.

6. Vanilla Extract: A splash of pure vanilla extract imparts a warm, aromatic flavor to the cheesecake, which beautifully complements the richness of the cheeses and adds depth to the overall taste.

7. Lemon Zest: A touch of zest brightens the flavor of the cheesecake, adding a refreshing citrus note. The lemon works wonders to cut through the creaminess and provides a balanced contrast to the sweetness.

8. Digestive Biscuits: For the crust, Mary Berry’s recipe calls for digestive biscuits. These biscuits are perfect for a cheesecake base because they provide a slightly crumbly, buttery texture that holds up well under the weight of the filling. The digestives have a mild sweetness, creating a perfect contrast to the creamy filling.

9. Butter: To bind the crushed biscuits together and form the crust, melted butter is needed. It helps create a firm base that complements the texture of the cheesecake.

Equipment Needed

Making Mary Berry’s Baked Ricotta Cheesecake requires some essential equipment to ensure the preparation goes smoothly. Here’s a list of tools you’ll need:

1. Springform Cake Tin: A 23 cm (9-inch) springform pan is ideal for this cheesecake. The springform feature allows you to easily remove the sides after baking without disturbing the delicate filling. It’s especially useful when working with a cheesecake that needs a smooth, polished appearance.

2. Mixing Bowls: A large mixing bowl is necessary for combining the filling ingredients. You’ll also need a separate bowl for preparing the crust, so having at least two is essential for a smooth workflow.

3. Food Processor or Rolling Pin: To crush the digestive biscuits, you can use a food processor for a quicker, finer crumb or a rolling pin if you prefer a more hands-on approach. Either way, the aim is to create a crumb-like texture that will form the perfect base.

4. Whisk: A whisk is needed to combine the eggs, sugar, and other filling ingredients. An electric hand whisk is ideal for achieving a smooth, airy texture, but a manual whisk will do just as well with a little extra effort.

5. Spatula: A silicone spatula is great for folding the ricotta, mascarpone, and other filling ingredients together, ensuring everything is evenly mixed without deflating the batter.

6. Oven: Naturally, an oven is a key piece of equipment. You’ll need to preheat it to a moderate temperature (about 160°C / 140°C fan / 325°F) to bake the cheesecake to perfection.

7. Baking Paper: You’ll need to line your springform pan with baking paper to prevent the cheesecake from sticking to the sides and bottom. This helps in the clean removal of the cheesecake once it’s set.

8. Cooling Rack: After baking, it’s important to let the cheesecake cool completely. A cooling rack allows air to circulate around the cheesecake, preventing it from getting soggy at the bottom.

How To Make Mary Berry’s Baked Ricotta Cheesecake

Making this delicious cheesecake is simpler than it looks, and the results are undeniably worth it. Here’s a step-by-step guide on how to create this delightful dessert:

1. Prepare The Crust

• Start by preheating your oven to 160°C (140°C fan) / 325°F.
• Place your digestive biscuits into a food processor and blitz until they are finely crushed. If you don’t have a food processor, you can place the biscuits in a ziplock bag and use a rolling pin to crush them.
• Melt the butter in a saucepan or microwave, then combine it with the biscuit crumbs. Mix well until everything is coated.
• Press the buttery crumb mixture into the bottom of your springform tin, creating an even, compact base. You can use the back of a spoon to press it down firmly.
• Bake the crust in the preheated oven for 10 minutes, then remove it and set it aside to cool.

2. Make The Filling

• In a large mixing bowl, combine the ricotta, mascarpone, and double cream. Use a whisk to mix these ingredients until smooth and creamy.
• Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the caster sugar, vanilla extract, and lemon zest. Whisk again until the mixture is smooth and silky.
• Pour the creamy filling mixture into the cooled biscuit crust. Use a spatula to smooth the top, ensuring an even surface.

3. Bake The Cheesecake

• Place the cheesecake in the oven and bake for 45-50 minutes, or until the center is set but slightly wobbly when you gently shake the tin. The edges should be golden and firm.
• Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for an hour. This prevents it from cracking due to a sudden temperature change.

4. Cool And Serve

• Once cooled to room temperature, transfer the cheesecake to the fridge and let it chill for at least 4 hours, preferably overnight, to allow the flavors to develop and the cheesecake to fully set.
• Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate. You can garnish with fresh berries or a drizzle of honey if desired.

Expert Tips

1. Room Temperature Ingredients: To prevent any lumps in your cheesecake filling, ensure that all your dairy ingredients (ricotta, mascarpone, cream) are at room temperature before mixing. This will help them combine smoothly and prevent any curdling.

2. Don’t Overmix the Filling: While it’s important to get the mixture smooth, overmixing can incorporate too much air, leading to cracks as the cheesecake bakes. Stir just until the ingredients are incorporated.

3. Use a Water Bath: If you want to prevent cracks and ensure an even bake, consider using a water bath. Place your springform tin inside a larger roasting pan and add hot water halfway up the sides of the tin. This helps regulate the temperature during baking and results in a creamy, crack-free cheesecake.

4. Chill Overnight: The cheesecake benefits from a long chill in the fridge. Letting it set overnight ensures the flavors meld together and the texture becomes firm and sliceable.

5. Decorate Lightly: While the cheesecake is delicious on its own, a simple garnish of fresh berries or a light dusting of powdered sugar can elevate its visual appeal and add a fresh, tangy contrast.

Mary Berry’s Baked Ricotta Cheesecake is a delightful, elegant dessert that combines the creaminess of ricotta and mascarpone with the light, slightly tangy taste of lemon and vanilla. It’s an ideal choice for any occasion-whether it’s a special dinner, a family gathering, or a holiday treat. With simple ingredients and clear instructions, this cheesecake is achievable even for beginner bakers. By following the expert tips, you can elevate this dessert to perfection.

The end result?

A rich yet light, creamy cheesecake with a buttery, crisp base that is sure to impress everyone at the table.

Easy Recipe Variations For Mary Berry’s Baked Ricotta Cheesecake

Mary Berry’s baked ricotta cheesecake is a timeless classic, renowned for its smooth texture, delicate flavor, and balanced sweetness. It’s a fantastic base for experimentation, allowing you to add your own twist and create variations that suit personal preferences or special occasions. Here are some easy and exciting variations that can take this cheesecake to new heights:

1. Lemon and Blueberry Baked Ricotta Cheesecake

Adding a burst of citrus and fresh berries brings out a refreshing tang, perfectly complementing the creamy ricotta. To make this variation, simply zest a lemon into the cheesecake mixture for a citrusy zing and add a generous handful of fresh or frozen blueberries into the batter before baking. For an extra layer of flavor, create a blueberry compote by simmering blueberries, sugar, and a splash of lemon juice, then drizzle it over the cheesecake once it’s cooled.

2. Chocolate and Hazelnut Baked Ricotta Cheesecake

For chocolate lovers, incorporating cocoa powder or melted dark chocolate into the cheesecake batter can add a rich, decadent twist. You could blend in 2-3 tablespoons of cocoa powder for a subtle chocolate flavor or melt about 100g of dark chocolate and fold it into the ricotta mixture. To enhance the experience, crush some roasted hazelnuts and sprinkle them on top before baking or use them as a garnish when serving.

3. Orange Blossom and Almond Baked Ricotta Cheesecake

This variation is inspired by Mediterranean flavors, where orange blossom and almond are often paired with ricotta. Add 1-2 teaspoons of orange blossom water to the batter for an aromatic floral note, and incorporate ground almonds to create a nutty, moist texture. The addition of toasted sliced almonds on top of the cheesecake after baking brings both flavor and crunch, balancing the soft richness of the ricotta.

4. Salted Caramel and Pecan Baked Ricotta Cheesecake

If you’re in the mood for something indulgent, salted caramel is the way to go. Drizzle a generous amount of homemade or store-bought salted caramel sauce over the cheesecake before serving, or even swirl it into the batter for a marbled effect. To elevate this further, sprinkle chopped pecans or walnuts on top to add a crunchy, nutty contrast to the creamy cheesecake.

5. Raspberry and Pistachio Baked Ricotta Cheesecake

For a vibrant and refreshing twist, try a raspberry and pistachio variation. Incorporate freeze-dried raspberries into the cheesecake batter to infuse it with a lovely tart flavor, and sprinkle crushed pistachios on top for added texture. A raspberry coulis or puree can also be drizzled over the cheesecake once it’s ready to serve for an extra burst of color and flavor.

Best Practices To Store Leftovers

When it comes to storing leftovers of Mary Berry’s baked ricotta cheesecake, the goal is to maintain its creamy texture and prevent it from drying out. Here are some best practices to keep your cheesecake fresh:

1. Refrigeration

Always refrigerate leftover cheesecake within two hours of serving to prevent any bacterial growth. The cool, consistent temperature helps maintain its smooth, dense texture. To store, cover the cheesecake with plastic wrap or place it in an airtight container to prevent it from absorbing any odors from the fridge.

2. Proper Wrapping

If you’re not using an airtight container, wrap the cheesecake tightly in plastic wrap or aluminum foil. This will help protect the surface of the cheesecake and prevent it from becoming exposed to air, which can cause it to dry out or lose its flavor. When wrapping, be gentle to avoid disturbing the delicate surface of the cheesecake.

3. Slice and Store Individually

If you prefer to store individual slices rather than the whole cake, use a serrated knife to slice the cheesecake evenly, then wrap each slice in plastic wrap or place it in a small, sealed container. This will make it easier to serve portions without needing to disturb the rest of the cake.

4. Freezing

For long-term storage, you can freeze the cheesecake, though it’s important to note that freezing may slightly affect the texture. To freeze, wrap the cheesecake (or slices) in plastic wrap, followed by a layer of aluminum foil.

Place it in a freezer-safe bag or container and label it with the date. Frozen cheesecake can last up to 2-3 months. To thaw, place it in the refrigerator overnight before serving to restore its creamy consistency.

What Goes Well With Baked Ricotta Cheesecake

Pairing the right accompaniments with a baked ricotta cheesecake can elevate the overall dessert experience, bringing out the flavors and creating a more rounded sensory experience. Here are some wonderful options that complement the light, creamy nature of ricotta cheesecake:

1. Fresh Fruits

Fresh berries like strawberries, raspberries, or blackberries make an excellent choice. Their tanginess and juiciness contrast beautifully with the rich, smooth cheesecake.

For a seasonal twist, you could also pair the cheesecake with fresh stone fruits such as peaches, apricots, or cherries during the summer months. Additionally, citrus slices like oranges or even kiwi offer an added zest that refreshes the palate.

2. Fruit Compote or Coulis

A fruit compote or coulis is an ideal way to add both sweetness and tanginess to your cheesecake. For example, a berry compote made from mixed berries simmered with sugar and lemon zest can enhance the richness of the ricotta. Similarly, a raspberry or passion fruit coulis would introduce a burst of intense fruit flavor, balancing the creaminess of the cake.

3. Whipped Cream or Mascarpone Cream

The creamy richness of whipped cream or mascarpone is a perfect accompaniment. Lightly sweetened whipped cream or a mascarpone cream blend (mascarpone cheese whipped with cream and a touch of vanilla or lemon zest) can offer a lush, velvety contrast that complements the firmness of the baked ricotta cheesecake.

4. Nuts and Crunchy Toppings

Crunchy nuts can bring texture and depth to your cheesecake. Chopped pistachios, toasted hazelnuts, or almonds work particularly well.

If you’re looking for a bit of sweetness, drizzle a little honey or maple syrup over the nuts before sprinkling them over the cake. For a different texture, you could also consider topping the cheesecake with crushed graham crackers or a shortbread crumble.

5. Chocolate

If you’re a fan of chocolate, adding a little chocolate element is always a great choice. A drizzle of warm, melted chocolate (dark or white) on top of the cheesecake adds a rich, indulgent touch. Alternatively, pairing the cheesecake with chocolate shards or even a few squares of high-quality chocolate can elevate the dessert to a whole new level.

6. A Glass of Dessert Wine or Coffee

For an extra special touch, pairing your cheesecake with a sweet dessert wine like a Moscato or late-harvest Riesling can enhance the flavors beautifully. If you prefer something less sweet, a smooth cup of coffee or espresso can be a delightful balance, offering a rich, slightly bitter contrast to the cheesecake’s creaminess.

Conclusion

Mary Berry’s baked ricotta cheesecake is a versatile, timeless dessert that can be easily adapted to suit any occasion. With a few simple ingredient swaps, you can create an endless variety of flavor profiles, from zesty citrus to indulgent chocolate variations. Proper storage ensures that leftovers remain just as delicious, while pairing the cheesecake with complementary sides like fresh fruits, whipped cream, or crunchy nuts enhances the experience and takes the dish to new heights.

Whether served at a family gathering, a special celebration, or simply as a treat to enjoy on a quiet afternoon, this cheesecake is a crowd-pleaser. With its delicate texture, balanced flavors, and ability to be customized, it’s a dessert that never fails to impress.

FAQs

What Makes Mary Berry’s Baked Ricotta Cheesecake Different From Other Cheesecake Recipes?

Mary Berry’s Baked Ricotta Cheesecake stands out due to its use of ricotta cheese, which creates a lighter, creamier texture compared to traditional cream cheese-based cheesecakes. The recipe also features a simple yet delicious biscuit base, making it an ideal choice for those who enjoy a slightly less rich cheesecake.

Can I Use A Different Type Of Cheese For Mary Berry’s Baked Ricotta Cheesecake?

While ricotta is the key ingredient for this recipe, you could substitute it with cream cheese for a richer flavor. However, using ricotta provides a unique texture and a lighter taste, which is characteristic of Mary Berry’s version.

How Do I Make Sure My Mary Berry Baked Ricotta Cheesecake Doesn’t Crack?

To prevent cracking, avoid overmixing the filling, and bake the cheesecake at a moderate temperature. Once it’s baked, turn off the oven and let it cool gradually to room temperature.

A slow cooling process helps minimize the chance of cracks. Also, you can bake it in a water bath to maintain a consistent, gentle heat.

Can I Use A Store-bought Biscuit Base For The Crust?

Yes, you can use a store-bought biscuit base to save time. Mary Berry’s recipe calls for crushed digestive biscuits, butter, and sugar to create the base, but a ready-made option works just as well if you’re short on time.

How Long Does Mary Berry’s Baked Ricotta Cheesecake Need To Bake?

The cheesecake typically bakes for about 45 to 50 minutes at a moderate temperature of 160°C (140°C fan) or 325°F (300°F fan). The cheesecake should be set with a slight wobble in the center when done.

Can I Make Mary Berry’s Baked Ricotta Cheesecake In Advance?

Yes, this cheesecake is great for making ahead of time. It can be stored in the fridge for up to 2 days before serving, which helps the flavors meld together. Just make sure it’s properly covered to avoid absorbing any other fridge odors.

What Can I Serve With Mary Berry’s Baked Ricotta Cheesecake?

Mary Berry’s Baked Ricotta Cheesecake pairs wonderfully with fresh fruit like berries, a drizzle of honey, or a fruit compote. A dollop of whipped cream or a dusting of icing sugar also adds a nice touch.

Can I Freeze Mary Berry’s Baked Ricotta Cheesecake?

Yes, you can freeze the cheesecake for up to 1 month. To freeze, let the cheesecake cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. To defrost, leave it in the fridge overnight before serving.

How Can I Add Flavor To Mary Berry’s Baked Ricotta Cheesecake?

To enhance the flavor of the cheesecake, you can add vanilla extract or zest from lemon or orange to the ricotta filling. You can also experiment with adding a touch of almond extract or cinnamon for a unique twist.

What Is The Best Way To Serve Mary Berry’s Baked Ricotta Cheesecake?

The cheesecake is best served chilled and can be cut into slices. Garnish with fresh fruit, a drizzle of caramel sauce, or a sprinkle of grated chocolate to elevate its appearance and flavor.