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Ricotta Cheesecake with Shortbread Crust

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Baked over a thick buttery shortbread crust and topped with a sour cherry topping, this ricotta cheesecake will become your new favorite.

Living the Gourmet: Ricotta Cheesecake with Shortbread Crust & Sour Cherry Topping

I owe you an explanation.

By now you are probably wondering, WHAT ARE YOU DOING WITH ALL THESE DESSERTS??!

Well, we ate them. ALL. …Ha! No, not even.

Honestly, we froze them including this luscious cheesecake. That killed me- wrapping this beauty up and then storing her in a dark, cold ice box. Until Easter dear cheesecake!

That’s right. All you Easter guests better come hungry and save room for dessert. Chances are, you will probably be going home with dessert too. Hey, if any of you wonderful blogger friends want to stop over and come help me cleanse the freezer of fudge, truffles, brownies and cheesecake, this is an open invite so hop on a bus, train, plane or what have you, and come celebrate! I kid you not, our freezer is packed.

Now that we have that squared away, let me explain to you the story behind this cheesecake.

Living the Gourmet: Ricotta Cheesecake with Shortbread Crust & Sour Cherry Topping

Camilla of Culinary Adventures called upon several bloggers to help her celebrate her 15th Wedding Anniversary.

Well, if you yell ‘cheesecake’ to a bunch of bloggers this is what will happen- you’ll get a whole lot more than just 15 bloggers with 15 different cheesecakes. Today, we are now celebrating and sharing 26 amazing cheesecakes. These are my kind of party people 😉

If you have been a long time reader of #LTG, then you know we LOVE our cheesecake, and while I have probably said this before about other cheesecakes I have made, I will say this one is by far the best.

I wanted to deviate a bit from the expected, and so I opted for a thick shortbread crust as opposed to a graham cracker crust. The filling is a combo of ricotta and cream cheese with notes of citrus. To top it off, I made a sour cherry topping, which is not too sour at all, so don’t let the word ‘sour’ scare you.

Congratulations to Camilla and Jake. Cheers to you both and here is to many happy, beautiful and blessed years to come!

It has been such a pleasure celebrating with you.

xo,
Tammy & Catherine

Living the Gourmet: Ricotta Cheesecake with Shortbread Crust & Sour Cherry Topping

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Ricotta Cheesecake with Shortbread Crust

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★★★★★

5 from 11 reviews
  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Category: Dessert

Ingredients

Units Scale

Shortbread Crust:

  • 2 cups plain flour
  • 2 tablespoons icing sugar
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup shortening

Ricotta Cheesecake:

  • 3 eggs, beaten
  • 11/4 cup Ricotta cheese
  • 3/4 cup cream cheese, softened
  • 3/4 cup white sugar
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • Zest of 1 orange
  • 1/4 cup fresh orange juice

Sour Cherry Topping:

  • 1 cup jarred sour cherries in syrup
  • 2 tablespoons cherry syrup
  • 1/2 cup sugar
  • 1 tablespoons cornstarch

Instructions

Shortbread Crust:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, sugar and salt. Made a well in the center and add the egg, vanilla and fat.
  3. Using a pastry blender of your fingers, mix until a soft dough forms.
  4. Fit to the bottom of a springform pan. Blind bake for about 10 minutes. Remove and let cool slightly.

Ricotta Cheesecake:

  1. In the same bowl you used to mix your shortbread crust, whisk together ricotta and cream cheese until smooth. Add in the eggs, one at a time, mixing well between each addition. Add sugar, cornstarch, baking powder, vanilla, orange zest and orange juice. Mix until all is incorporated.
  2. Pour over the prepared shortbread crust. Bake cheesecake in a water bath (be sure to wrap the pan with tinfoil before placing into water bath) for about 40 minutes, or until golden and slightly firm. Remove and let cool and set before refrigerating.

Sour Cherry Topping:

  1. Place sour cherries in a small saucepan with 2 tablespoons syrup over medium low heat.
  2. Whisk together sugar and cornstarch, then add to cherries. Stir until the mixture becomes thickened, about 5-7 minutes. Remove let cool to room temperature before topping the cheesecake.
  3. Best when served chilled. Enjoy!

Nutrition

  • Serving Size: 1
Recipe Card powered byTasty Recipes

Living the Gourmet: Ricotta Cheesecake with Shortbread Crust & Sour Cherry Topping

Today we are helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with waaaayy more than #fifteencheesecakes.

Here’s what everyone brought to the cheesecake table, listed in alphabetical order. Enjoy!

Berry
Cheesecake Bars by Baking and Creating with Avril
Cherry
Cheesecake Bites by Cookaholic Wife
by Dancing
Veggies
Chocolate
Cheesecake by My Hobbie Lobbie
Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures
Creme
Brulee Cheesecake Bars by Tara’s Multicultural Table
Easter Basket Mini Cheesecakes by Little Bit of Everything
Everyday Cheesecake by Things I Make (for Dinner)
Irish
Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat
Blackberry Cheesecake by A Kitchen Hoor’s Adventures
Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla
Mini
Churro Caramel Cheesecake by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us,
Pull up a Chair
Mudslide Cheesecake by Sew You Think You
Can Cook
No-Bake
Pumpkin Cheesecake by Angels Homestead
Samoa’s cheesecake
by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Skinny
Vanilla Bean Cheesecake by Renee’s Kitchen Adventures
Twix
Cheesecake Brownie Torte by Making Memories With Your Kids

Linking up to these parties and here.

6

Reader Interactions

Comments

  5. Sarah Averett says

    Ooo, I’ll come help you clean out your freezer! {raises hand} Sounds like you’ve been busy! I love the shortbread crust idea. Looks delicious! XOXO

    Reply

  6. Diane says

    I LOVE cheesecake. I think I would especially love this one with that interesting shortbread crust and lovely sour cherry topping. Ricotta cheese in a cheesecake is a must try for me. Thanks for the great inspiration! This is one lovely cake. And congrats to Camilla!

    Reply

  15. Big Daddy Dave says

    Catherine, I’m not a huge cheesecake fan but the only ones that I really like are the homemade ricotta versions. I especially like that shortbread crust and my wife would love the cherry topping! Take Care, Big Daddy Dave

    Reply

  23. Comedy Plus says

    There are some mighty fine cheesecakes out there and this one looks and sounds awesome. I’d still rather have ice cream though. I’m a big fan of ice cream.

    Have a fabulous day Catherine. Big hugs. ♥♥♥

    ★★★★★

    Reply

  27. Dottie Sauchelli-Balin says

    Dear Catherine and Tammy,
    WOW! I think the tow of you have outdone yourselves this time. Just outstanding. It looks so perfect and so creamy. I can’t imagine how you both froze that without even a piece to share. Your Easter table of desserts will be filled with the best goodies on Long Island. Great recipe and I like the cherries on top. Cheesecake is one of my favorites….I ,my mom, niece, and nephew will be baking this Saturday for Easter Sunday desserts. I like the graham cracker crust, but my fav I have to say is the shortbread crust. What a wonderful way to celebrate 15 year anniversary of your friends, Camilla and Jake. Congratulations to them. Thanks for sharing this scrumptious cheesecake…Have a blessed week dear friends..
    Dottie 🙂

    Reply

  30. Helen @ Scrummy Lane says

    Ooh, I’m sold! The cheesecake looks just divine!
    Cherry cheesecake I know I adore, but I’ve never had one with a shortbread crust before. Definitely would like to give that one a go!

    Reply

  34. April says

    I’ve never used ricotta in cheesecake before, but it sounds delicious and I cant wait to try it. Interested in finding out how it holds up in the freezer, I’ve never froze one before.

    Reply

  37. Trisha says

    I love the idea of a shortbread crust – Yum … that cheesecake sounds like some serious yum. I’ve never thought of freezing dessert before. Does it thaw well?

    Reply

  45. Carol says

    Oh my gosh that looks heavenly. So glad I found your blog through the Bouquet of Talent Linky Party!

    Reply

  46. Roz @ La Bella Vita Cucina says

    I rarely say this term, but “Shut the Front Door!” Catharine! What a superb ricotta cheesecake recipe! Oh my goodness, what a keeper and so many thank you’s for sharing!
    Buona Pasqua (Happy Easter),
    Roz

    ★★★★★

    Reply

  51. mila furman says

    WOW!!! This cake looks so good I am considering making it this weekend 🙂 It is also one of my features at FoodieFRIDIY this week!!! Come on over and check out the other features!! Thanks for linking with us!

    Reply

  53. Miz Helen says

    This is a beautiful Cheesecake! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

    ★★★★★

    Reply

  56. allie @ Through Her Looking Glass says

    How absolutely delicious this looks!!! I love a good ricotta cheesecake. A real treat and I hope you enjoyed every single decadent bite. I love to see this sour cherry topping, I am working on something very similar to top some pancakes for an upcoming Mother’s Day breakfast post. Delicious!!!

    Reply

  58. Nicole says

    I just made this cheesecake, but used a different crust recipe, and left out the orange. The taste was still delicious and the texture was amazing.

    Reply

    • Living the Gourmet says

      Hi Wren, Thank you so much for visiting Living the Gourmet. I used a 9-inch springform pan for this recipe. Enjoy!

      Reply

  60. Kristen says

    Where in the directions does it mention the eggs? I just realized it’s in the ingredients list but not directions. I made one without them and it didn’t turn out so I’m trying again and just realized there’s supposed to be eggs in it.

    Reply

    • Living the Gourmet says

      Dear Kristen, Thank you so much for reaching out! I’ve just edited the recipe card. You definitely need eggs for your cheesecake, mix them in after you’ve beaten the cream cheese and ricotta. Please let me know if you have any other questions. Enjoy!

      Reply

  61. Carol says

    I made this recipe this evening, it is still cooling….its been in the oven for 60 minutes, and Im still not sure it has set up. If it doesnt Im going to be very upset to ruin so many good ingredients! Ive made alot of cheesecakes in my day, including ricotta and used to make them for a restaurant. My cherries came off my tree…I will get back with end results. I am wondering why almost all comments are refering to how they THINK the item would taste!! Hmmmm curious. No rating as of yet.

    Reply

  62. Carol says

    OK, day after making this: results: crust stuck to pan, didnt cook , tasted terrible, and the texture of the cake was grainy and awful…what a waste of product!! My lesson learned: Never make another recipe off the internet…go to my trusted cook books!!! i bet they wont post this

    Reply

Trackbacks

  4. […] Think YouCan Cook Neapolitan Cheesecake by PicNic No-Bake Pumpkin Cheesecake by Angels Homestead Ricotta Cheesecake with Shortbread Crust by Living the Gourmet Samoa’s cheesecakeby Goodie Godmother Sopapilla Cheesecake Bars by The […]

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