Ricotta Cheesecake with Strawberry Basil Sauce
As an Amazon Associate I earn from qualifying purchases.
Ricotta Cheesecake with Strawberry Basil Sauce

Are you in for a treat today. It’s national cheesecake day, and not only am I sharing the EASIEST cheesecake recipe {it also happens to be delicious} but a few {more than 65} other bloggers have decided to do the same thanks to the UBER talented Roxana from Roxana’s Home Baking
I love cheesecake, but hardly ever make one because mine never turn out. It’s either over done, underdone, cracked ALL over, or just pain disastrous.

But lately, I have been addicted to making ricotta, well and eating ricotta. A ricotta cheesecake seemed like the way to go, and was it ever.
Stella took one bite and declared that it was the best dessert she had ever had {it may have something to do with the fact that she helped with most of it} but it was really good. I usually like my cheesecake with a raspberry sauce, but the ricotta made me want to incorporate basil, and I just love strawberries with basil.

The sauce is just as easy as the cheesecake, ready in less than 15 minutes start to finish.
It’s a much lighter cheesecake, and you can definitely taste the egg, reminding me of a baked custard. If you enjoy custard, you will love this cheesecake.
It will rise quite a bit in the oven, and then falls quickly almost like a souffle, and even though I got a few small cracks {happens to me every time} I was thrilled with how it turned out.

Ingredients
- 24 ounces of ricotta {processed until smooth}
- 6 eggs {separated}
- 3/4 cup sugar
- 1/4 cup flour
- 1/2 tsp salt
- butter and sugar for coating pan
- For the sauce –
- 1 1/2 cup of strawberries hulled and quartered
- 1/4 cup sugar
- 2 Tbsp basil leaves {chopped}
Instructions
- Butter and sugar a 9 inch springform pan
- In the bowl of a food processor, pulse ricotta until smooth
- whisk together the ricotta, egg yolks, half of the sugar, flour, and salt
- beat the egg white with the remaining sugar until you have stiff peaks {about 3 minutes}
- fold the egg whites into the ricotta mixture
- pour into the prepared pan, and bake at 375 for 1 hour
- cool 10 minutes, remove the ring from the pan, and complete cooling on rack
- while the cake is cooling make the sauce –
- in a saucepan over medium heat combine the berries and sugar
- boil, stirring frequently to prevent them from burning
- reduce the heat, simmer 10 minutes
- stir in basil
- cool slightly before serving

I never knew how many varieties of cheesecake there could be, but do make sure to visit them all. {I suggest not doing that on an empty stomach}
Pear cheesecake with gingersnap crust from Roxana’s Home Baking
Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction
No-Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet
Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust
Caramel Overload Cheesecake Bars from Crumbs and Chaos
Blackberry Goat Cheese Cheesecake from Baking a Moment
Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking
White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles
Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food
Lemon Cheesecake from Shugary Sweets
No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts
Oreo Cheesecake (vegan) from Namely Marly
Blueberry Ricotta Cream Cheesecake from Hungry Couple
Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce from Girl Versus Dough
Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore
S’mores Cheesecake from The Gunny Sack
Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom
Black Raspberry Cheesecake Milkshake from Blahnik Baker
No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday
Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen
Chocolate Nutella Cheesecake Cake from gotta get baked
White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake
Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic
Triple Brigadeiro Cheesecake Tart from From Brazil To You
White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell
Snickers Cheesecake from Life, Love and Sugar
Cherry Cheesecake Brownies from Inside BruCrew Life
Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter’s Downfall
Strawberry Cheesecake Pots from Barbara Bakes
Mom’s Cheesecake from Magnolia Days
Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake
Vanilla Bean Cheesecake from Wine & Glue
New York Style Cheesecake from URBAN BAKES
Rainbow Cheesecake from In Katrina’s Kitchen
Chocolate Cheesecake w/ Whisky Toffee Shards from girlichef
No Bake Coconut Lime Cheesecake Bars from Beyond Frosting
Lemon Blueberry Cheesecake Bars from Cooking In Stilettos
Ricotta Cheesecake from French Press
Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker
Chocolate-Covered Strawberry Cheesecake from Savvy Eats
Caramel Macchiato Cheesecake from Wishes and Dishes
Key Lime Pie Cheesecake from Love and Confections
Apricot-Swirl Cheesecake from Take A Bite Out of Boca
Hawaiian Mini Cheesecakes from Pint Sized Baker
Butter Pecan Caramel No-Bake Mini Cheesecakes from Simply Southern Baking
Pumpkin Cheesecake from Lady Behind The Curtain
Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine
No Bake Blackberry Cheesecake from You Made That?
Mini No Bake Lime Cheesecakes from Miss in the Kitchen
No-Bake Limoncello Cheesecake from Cake Duchess
No-Bake Berry Cheesecake from Food Lust People Love
Key Lime Trifles from Hoosier Homemade
Hawaiian Chantilly Layer Cheesecake from Wallflour Girl
No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon
Mango Cheesecake (vegan) from Jessiker Bakes
Salted Caramel Apple Cheesecake from Jane’s Adventures in Dinner
Chocolate Peanut Butter Cheesecake Bars from Chez CateyLou
Oreo Ripple Cheesecake from Overtime Cook
No Bake Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan
Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey
Sugar Cookie Cheesecake from Munchkin Munchies
Caramel cheesecake martini from Happy Food, Healthy Life
Frozen PB&C Cheesecake from Noshing With The Nolands
Chocolate Brownie Cheesecake Cookies from Lemons for Lulu
Enjoy!

Pingback: Lemon Blueberry Cheesecake Bars For #CheesecakeDay – Cooking In Stilettos™
Pingback: Very Berry Cheesecake | JavaCupcake
This looks delicious! I love how simple it is!
thanks so much Amanda, easy is how i like it
Pingback: Raspberry Cheesecake with Oreo Crust for #NationalCheesecakeDay | Hip Foodie Mom
I love ricotta cheese and have used it a couple of time to make cheesecake. Love that yours is a mix between cheesecake and soufflé and the strawberry sauce makes is look so elegant. Nice touch the addition of the basil
Thanks for joining us Heather
thanks so much for putting this all together, it was so much fun
Pingback: Butter Pecan Caramel No-Bake Mini Cheesecakes | Simply Southern Baking
Pingback: Lightened Up Apricot-Swirl Cheesecake for #CheesecakeDay
Pingback: Peanut Butter Cheesecake with Nutella Ganache by The Redhead Baker
Pingback: Lemon Cheesecake – Shugary Sweets
Oh my goodness, this is stunning! I’ve never used ricotta in cheesecake, but that’s going to change!
thanks Aimee, it was a first for me, but will not be the last
Pingback: Chocolate Nutella Cheesecake Cake | gotta get baked
Pingback: Caramel Cheesecake Martini – Happy Food, Healthy Life
Simply gorgeous…and your strawberry sauce with basil sounds divine!!!
thank so much Liz; coming from you that means a lot
Pingback: Strawberry Cheesecake Pots Recipe from Barbara Bakes
Pingback: Pear cheesecake with gingersnap crust recipe
Pingback: S’mores Cheesecake Recipe – The Gunny Sack
Pingback: Blackberry Cheesecake Brownies |
Pingback: Mind Over Batter – Banana Foster No Bake Cheesecake Shooters
Pingback: Elegant Cakes – Healthier Peanut Butter Cheesecake Brownie Bars (100% whole grain)
This. Is. Gorgeous!!! I want!
thanks Amy, and it was easy ? that’s what sold me on the idea
I’ve never made ricotta cheesecake before but this sounds so amazing! I love the drizzle of sauce on top ?
it was my first, but we are hooked, thanks! LOVE that shake girl
Pingback: No Bake Peanut Butter Cheesecake Recipe | Dinners, Dishes, and Desserts
Ricotta cheesecake is totally on my list. This looks FABULOUS!
it’s the only cheesecake that I could possible attempt, all my others have failed miserably
Pingback: Chocolate Peanut Butter Cheesecake Bars – Chez CateyLou
Drooling over the strawberry basil sauce – YUM!! Your cheesecake is beautiful, Heather ?
thanks so much Beca
Pingback: No Bake Coconut Lime Cheesecake Bars
Adding basil to the strawberry sauce is pure genius!
thanks Anna, but i need to give that credit to my daughter ?
This cheesecake sounds heavenly! What a creative sauce too!
I have to give all the credit to Stella, she loves basil
Homemade ricotta is so wonderful. I can only imagine how fantastic cheesecake is with it.
I was never a fan of ricotta until I made my own; it is so much better
This looks amazing Heather! Cheesecake perfection!
thank you Serene, I was happy with how it turned out
Ohh strawberry and basil is such a beautiful flavor combination. I’ve never seen it put into a cheesecake before, but this sounds delicious!
thanks, it was a first for us, but so so good!
Heather, your cheesecake may have cracked a bit but I still think it looks absolutely beautiful and the texture looks perfect. I love that you made a strawberry basil sauce – it’s such a wonderful flavour combination. These photos are all gorgeous!
thank you so much Nancy, I just cannot crack the code to a crack free cake
I love the rustic look to this delicious cheesecake. Simply stunning!!
thank you Tara, I was pretty happy with how it turned out
Heather, I love everything about this cheesecake! esp the ricotta!! and I am in love with this strawberry basil sauce!! delicious!!
thanks so very much Alice!
My Ricotta Cheesecake was kinda browner as well… I wonder if it’s the Ricotta instead of the cream cheese that changes the coloring. However, it still looks great and sounds amazing.
thanks Karyn! it must be
I’ve never made a cheesecake with ricotta, but I’m definitely intrigued now. And those cracks? Don’t even worry about ’em – rustic is in these days ?
that’s what I figured ? thanks Holly, hope you are enjoying time with the wife ?
Pingback: Vanilla Bean Cheesecake – Wine & Glue
Yumm Heather! I love the flavor combos! Strawberry and basil are such a winning combination! Pinned!
thanks Lisa!
Oh man, I wish I could grab a fork and dive right into your pictures! Your cheesecake looks like heaven! I’m totally want to bathe in the strawberry basil sauce! ? Pinned!
awe, thanks so much Jocelyn! that’s how I feel about all of your deserts
I love Ricotta Cheesecake. My family and I make it every year for Christmas Eve. Yours looks so good and I can’t wait until we make it again this year.
we will definitely be making it again soon
Love the sugar coated pan! I definitely want to try that. And I need to try ricotta cheesecake in general! This really does look amazing. ?
thanks you Erin, it was my first, but we are hooked on Ricotta now
Pingback: Cheesecake Factory Vegan Copycat Oreo Cheesecake – Namely Marly
Pingback: chocolate covered strawberry hidden heart pound cake – Heather’s French Press
I made this with excellent results. Added about 1tsp of freshly ground black pepper to the sauce to balance the sweetness, as well as the zest of two lemons to the actual cake. Thanks for the inspiration!
SO glad to hear you enjoyed it! thank you
Pingback: double berry peach cobbler – Heather’s French Press
My goodness, nothing so simple and so satisfying as this cheesecake. Thanks for sharing!
thank you very much! it’s a good one for sure