Mary Berry, the beloved British baking icon known for her timeless recipes and no-fuss approach to baking, has given the traditional cheesecake a luxurious twist with her Baked Ricotta Cheesecake. This isn’t your average dense, overly sweet dessert-this cheesecake is a sublime blend of creamy ricotta cheese, a hint of citrus zest, and a melt-in-your-mouth buttery base. The ricotta gives it a lighter, more delicate texture compared to the traditional cream cheese-laden versions, making it feel almost mousse-like yet satisfyingly rich.
What truly sets Mary Berry’s version apart is the subtle balance of flavors. It’s not overpoweringly sweet; rather, it carries an elegant tang from the ricotta, enhanced by lemon or orange zest, and sometimes a touch of vanilla or almond essence. It’s baked to a gentle golden finish, with just the slightest wobble in the center when it comes out of the oven-signaling that creamy texture that melts on your tongue with every bite.
Mary Berry’s Baked Ricotta Cheesecake Recipe
Ingredients Needed
To make Mary Berry’s Baked Ricotta Cheesecake, you’ll need a combination of pantry staples and a few fresh additions. Here’s a list of what typically goes into her recipe, though small variations might exist depending on the source:
For The Base
- 150g digestive biscuits (or graham crackers if you’re outside the UK)
- 75g unsalted butter, melted
For The Filling
- 500g ricotta cheese (drained if watery)
- 100g full-fat cream cheese (adds richness)
- 100g caster sugar (superfine sugar works too)
- 3 large eggs
- Zest of 1 lemon (or orange for a twist)
- 1 tsp vanilla extract
- 2 tbsp plain flour
- A pinch of salt
Optional Add-ins
- A handful of raisins or dried cranberries soaked in liqueur
- A swirl of lemon curd or berry compote
- Dusting of icing sugar for presentation
Equipment Needed
Baking a cheesecake doesn’t require an entire bakery’s worth of gear, but a few key pieces will ensure a smooth process:
- Springform cake tin (8-inch/20cm) – crucial for easy removal
- Mixing bowls – preferably one large and one medium
- Electric hand mixer or stand mixer – for combining the filling effortlessly
- Rubber spatula – to scrape down the sides and smooth the mixture
- Measuring scales or cups – for accurate ingredient measurements
- Zester or grater – to get that fresh burst of citrus zest
- Baking tray – to place the cake tin on in case of any leaks
- Cooling rack – for resting the cheesecake once out of the oven
Instructions To Make Mary Berry’s Baked Ricotta Cheesecake
Now for the magic! Here’s a step-by-step walkthrough that channels Mary Berry’s calm, confident kitchen presence.
Step 1: Prepare The Base
- Crush the biscuits – Pop them into a plastic bag and give them a good bash with a rolling pin, or blitz them in a food processor until you’ve got fine crumbs.
- Mix with melted butter – Stir until all crumbs are evenly coated and look like damp sand.
- Press into the tin – Tip the mixture into your springform tin and press it down firmly and evenly using the back of a spoon or your fingers. Chill in the fridge while you prep the filling.
Step 2: Make The Filling
- Combine the ricotta and cream cheese – Beat together until smooth and creamy. You’re aiming for a lump-free texture.
- Add sugar and flour – Stir in the sugar, flour, and salt. The flour helps give the cheesecake a lovely structure.
- Mix in the eggs one at a time – Beat after each addition, but don’t over-mix-just until combined.
- Stir in zest and vanilla – Add that beautiful citrus zing and warm vanilla. This is what gives the cheesecake its signature flavor.
- Optional step: Fold in any soaked fruit or a spoonful of compote at this stage for extra flair.
Step 3: Assemble And Bake
- Pour the filling into the chilled base – Smooth the top gently with your spatula.
- Bake at 160°C (fan)/180°C (350°F) for 40-50 minutes – The cheesecake should be set with a slight wobble in the middle. It will firm up as it cools.
- Turn off the oven and let the cheesecake rest – Open the oven door slightly and leave the cheesecake inside for 30 minutes. This helps prevent cracking.
- Cool completely – Remove from the oven and let cool to room temperature on a wire rack. Then chill in the fridge for at least 4 hours, ideally overnight.
Step 4: Serve And Enjoy
- Remove from the tin carefully and transfer to a serving plate.
- Dust with icing sugar or top with fresh berries, citrus slices, or a drizzle of honey before slicing.
Tips And Tricks
Here are some seasoned baker’s insights that will make your cheesecake absolutely stunning:
- Drain your ricotta – If it looks watery, wrap it in a paper towel and let it sit in a sieve for 30 minutes to an hour. This prevents a soggy texture.
- Room temperature ingredients – Let your eggs and cheese come to room temperature before mixing. This helps everything combine smoothly and prevents curdling.
- Don’t overbake – The center should still have a gentle jiggle. Overbaking can lead to dryness and cracks.
- Water bath optional – Mary Berry’s recipe is robust enough without one, but if you’re nervous about cracks or want an ultra-creamy finish, bake it in a water bath.
- Let it rest in the oven – This is a great tip to prevent sudden temperature changes, which often cause surface cracks.
- Use a warm knife to slice – Dip your knife in hot water and wipe clean between slices for neat, café-style presentation.
Mary Berry’s Baked Ricotta Cheesecake is not just a dessert-it’s an experience. It embodies everything you’d expect from a classic Mary Berry creation: approachable, elegant, and utterly delicious. The ricotta adds a beautiful lightness and subtle flavor that makes each bite feel refined yet comforting. Whether you serve it at a dinner party, bring it to a celebration, or treat yourself on a quiet weekend afternoon, this cheesecake is sure to impress.
And now that you know every little secret-from the perfectly buttery base to the silky, lemon-zested filling-you’re fully equipped to bake like Mary Berry herself. So preheat your oven, gather your ingredients, and prepare for the divine scent of cheesecake to waft through your kitchen. Happy baking!
Easy Recipe Variations For Mary Berry’s Baked Ricotta Cheesecake
Mary Berry’s Baked Ricotta Cheesecake is an elegant dessert-light yet luscious, subtly sweet with a hint of citrus or vanilla, and perfectly creamy without being overly indulgent. It’s a wonderful base for experimenting, and with a few thoughtful tweaks, you can take it in all sorts of mouthwatering directions. Here are some easy, approachable recipe variations that retain the essence of Mary Berry’s classic while letting you make it your own:
1. Lemon & Blueberry Swirl Cheesecake
Brighten up the ricotta base with the zest of one large lemon and a tablespoon of lemon juice. Before baking, swirl in a few tablespoons of blueberry compote or jam-use a knife or skewer to create gentle, marbled waves. The tang of the lemon balances beautifully with the sweet berries, adding both color and zing.
2. Chocolate Chip Ricotta Cheesecake
For those with a sweet tooth, fold in ½ cup of mini dark chocolate chips into the ricotta mixture. This transforms the dessert into something reminiscent of a cannoli filling, giving it a rich, decadent touch without overwhelming the lightness of the ricotta.
3. Almond & Amaretto Ricotta Cheesecake
Infuse your cheesecake with a teaspoon of almond extract and a splash (about 1-2 tablespoons) of amaretto liqueur. Top it off with toasted flaked almonds after baking for added crunch and a nutty aroma that’s deeply comforting.
4. Ricotta Cheesecake with Fig and Honey Glaze
Add chopped dried figs to the base for a sweet, chewy texture, then brush the top with a honey glaze after baking. Garnish with fresh fig slices and a light drizzle of honey for an ultra-sophisticated presentation that’s ideal for dinner parties.
5. Savory Herb & Parmesan Ricotta Cheesecake (For a Twist!)
Flip the script completely with a savory version. Omit sugar and vanilla, and instead mix in grated Parmesan, chopped fresh thyme, and chives. Serve this savory cheesecake warm or room temperature, sliced thin with crackers or crostini-it’s a stunner on a charcuterie board!
Storing Leftovers
Let’s be honest-if you’ve made Mary Berry’s ricotta cheesecake, there might not be many leftovers. But if you do manage to save a slice or two (or more), storing it properly ensures every bite stays as delightful as the first.
Refrigeration is Key
Because it’s dairy-rich, baked ricotta cheesecake should always be refrigerated. Once completely cooled to room temperature, wrap the cheesecake tightly with plastic wrap or place it in an airtight container. Stored this way, it will keep fresh in the fridge for up to 5 days.
Freezing for Later
Yes, you can freeze ricotta cheesecake-though keep in mind, the texture may become a little grainier due to the moisture content in ricotta. To freeze, wrap individual slices or the whole cheesecake in cling film, then a layer of aluminum foil to prevent freezer burn. Label it with the date, and freeze for up to 1 month. Thaw overnight in the refrigerator for best results.
Tip for Best Texture Upon Reheating
While it’s delicious cold, if you prefer a warm slice, gently reheat it in a low oven (around 300°F / 150°C) for 10 minutes. Just be careful not to overbake-it should be just warmed through, not steaming hot.
What To Eat With Mary Berry’s Baked Ricotta Cheesecake?
This cheesecake is remarkably versatile, pairing well with both sweet and slightly savory flavors depending on the mood or the occasion. Here’s how to elevate your serving game:
1. Fresh Fruit & Compotes
Think seasonal: strawberries and raspberries in spring, stone fruits like peaches and cherries in summer, poached pears in fall, and citrus segments in winter. A simple fruit compote made with sugar, lemon juice, and berries brings a bright, tangy contrast.
2. Honey, Syrups & Sauces
A drizzle of acacia honey or a spoonful of berry coulis transforms each slice into a delicately sweet masterpiece. For a richer treat, try a dark chocolate ganache or salted caramel sauce drizzled artfully over the top.
3. Nuts & Crunchy Toppings
Add texture with crushed pistachios, toasted hazelnuts, or a scatter of caramelized pecans. The nuttiness balances the creaminess of the ricotta and adds that satisfying crunch.
4. Biscotti, Shortbread or Digestives
Serve with a crisp cookie on the side or crumble some over the top. The gentle sweetness and contrasting texture can enhance the experience without competing with the cheesecake’s flavor.
5. Espresso or Dessert Wine
A robust espresso or cappuccino cuts through the richness like a dream. Alternatively, pair with a sweet wine like Moscato d’Asti, Sauternes, or Vin Santo for an elegant, lingering finish.
Conclusion
Mary Berry’s Baked Ricotta Cheesecake is a brilliant fusion of simplicity and sophistication. With its cloud-like texture and gentle sweetness, it stands as a perfect canvas for creative expression-whether you’re adding berries, chocolate, or herbs. Properly stored, it transforms from a showstopping dessert into a comforting midnight snack or a lovely treat with your morning coffee. And when paired with the right accompaniments-from fresh fruit to fragrant liqueurs-it becomes more than dessert: it’s an experience.
So go ahead-make it your own, share it with those you love, and enjoy every bite of this timeless Mary Berry classic.
FAQs
What Ingredients Are Needed For Mary Berry’s Baked Ricotta Cheesecake?
Mary Berry’s baked ricotta cheesecake requires a few simple ingredients for both the base and the filling. For the base, you’ll need digestive biscuits (or graham crackers), butter, and a little sugar. The filling consists of ricotta cheese, cream cheese, eggs, vanilla extract, lemon zest, and sugar. Additionally, you’ll need some cornflour (cornstarch) to help set the mixture during baking. This combination creates a rich and creamy cheesecake with a slight citrusy twist.
How Long Does It Take To Bake Mary Berry’s Baked Ricotta Cheesecake?
The baking time for Mary Berry’s baked ricotta cheesecake is typically around 50 to 60 minutes at 160°C (325°F) in a preheated oven. However, baking times can vary slightly depending on your oven and the size of the cheesecake. The cheesecake should be set with a slight wobble in the center when it’s done. After baking, it’s important to allow it to cool at room temperature before refrigerating it for at least 3 hours, or preferably overnight, to allow the flavors to develop.
Can I Substitute Ingredients In Mary Berry’s Baked Ricotta Cheesecake Recipe?
Yes, you can make a few substitutions if needed. For example, if you prefer a gluten-free version, you can replace the digestive biscuits with gluten-free biscuits or even ground almonds. If you don’t have ricotta cheese, you can substitute it with mascarpone cheese or a mix of cream cheese and Greek yogurt, though this may slightly alter the flavor and texture. For a dairy-free version, use a plant-based cream cheese alternative and vegan butter in the crust. However, keep in mind that these substitutions might change the final taste and texture of the cheesecake.
