When you want a cheesecake that’s lighter and less intensely rich than the traditional New York style but still delivers incredible creaminess and flavor, this Ricotta Cheesecake with Roasted Grapes is the perfect answer. The ricotta cheese creates a texture that’s fluffier and less dense than cream cheese alone, with a delicate sweetness and subtle tang that feels sophisticated and Italian. What really makes this dessert special is the topping of roasted grapes that transform into jammy, concentrated bursts of sweetness with slightly caramelized edges. Roasting grapes intensifies their natural sugars and creates a sauce-like quality that’s absolutely divine spooned over creamy cheesecake. The combination feels elegant enough for a dinner party yet comforting enough for a family Sunday meal. This cheesecake also happens to be more forgiving than traditional versions because the ricotta texture masks minor imperfections like small cracks. It’s wonderful served at room temperature or chilled, and it keeps beautifully for several days, making it an ideal make-ahead dessert for holiday gatherings or special occasions when you want something memorable without last-minute stress.
Serving Quantity: Serves 10-12 people
Cooking Time:
- Prep time: 25 minutes
- Baking time: 65 minutes
- Cooling time: 2 hours
- Chilling time: 4 hours
- Roasting grapes: 35 minutes
- Total time: 8 hours 5 minutes
Nutrition Information (per serving):
- Calories: 385
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 125mg
- Sodium: 240mg
- Total Carbohydrates: 38g
- Fiber: 1g
- Sugars: 28g
- Protein: 10g
- Calcium: 18% of daily value
- Vitamin A: 12% of daily value
- Iron: 6% of daily value
Ingredients
- 2 cups of graham cracker crumbs (about 16 crackers)
- Quarter cup of granulated sugar for crust
- Half cup of unsalted butter melted
- 2 pounds of whole milk ricotta cheese
- 8 ounces of cream cheese at room temperature
- 1 cup of granulated sugar for filling
- 4 large eggs at room temperature
- 1 tablespoon of lemon zest (from about 2 lemons)
- 2 tablespoons of fresh lemon juice
- 2 teaspoons of vanilla extract
- Quarter cup of all purpose flour
- Quarter teaspoon of salt
- 1 pound of red seedless grapes
- Half pound of green seedless grapes
- 3 tablespoons of honey
- 2 tablespoons of olive oil
- 1 tablespoon of fresh thyme leaves
- Pinch of salt for grapes
- Powdered sugar for dusting
Preparing the Pan
Preheat your oven to 325 degrees. Take a 9-inch springform pan and wrap the outside bottom and sides completely with heavy duty aluminum foil. Use at least two layers and make sure the foil comes up the sides because this pan will sit in a water bath and you absolutely cannot let water seep in. Even a tiny leak will ruin your cheesecake. Spray the inside of the pan lightly with cooking spray. This extra insurance helps the cheesecake release cleanly later even though you’ll be using parchment on the bottom.
Making the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs and quarter cup of sugar. Stir them together until evenly mixed. Pour in the melted butter and use a fork to stir until all the crumbs are moistened and the mixture looks like wet sand. It should hold together when you squeeze a handful. Dump the crumb mixture into your prepared springform pan. Use the bottom of a measuring cup or glass to press the crumbs firmly and evenly across the bottom of the pan and about an inch up the sides. Really pack it down hard. The more compacted the crust, the better it will hold together when you slice the cheesecake. Place the pan in the preheated oven and bake for 10 minutes. This prebaking step helps the crust stay crisp and hold together. Take it out and let it cool while you make the filling.
Draining the Ricotta
This step is optional but recommended if your ricotta seems very wet or watery. Line a fine mesh strainer with cheesecloth or a clean kitchen towel. Dump the ricotta into the strainer and let it sit over a bowl for about 15 minutes to drain off excess liquid. This gives you a thicker, creamier filling. If your ricotta is already quite thick and dry, you can skip this step. Different brands have different moisture levels, so use your judgment.
Making the Cheesecake Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it’s completely smooth with no lumps, about 2 minutes. Add the ricotta cheese and beat on medium low speed until combined and relatively smooth. The ricotta will have a slightly grainy texture and that’s perfectly fine. It’s part of what makes this cheesecake special. Add the cup of sugar and beat until incorporated. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Don’t overbeat once the eggs go in because too much air creates cracks. After all the eggs are in, add the lemon zest, lemon juice, vanilla extract, flour, and salt. Beat on low speed just until everything is combined and smooth.
Baking the Cheesecake
Pour the filling over your prebaked crust in the foil-wrapped springform pan. Gently tap the pan on the counter a few times to release any air bubbles. Smooth the top with a spatula. Place the springform pan inside a larger roasting pan. Pull out an oven rack and set the roasting pan with the cheesecake on it. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath keeps the cheesecake cooking gently and evenly, preventing cracks and creating a creamy texture. Carefully slide the rack back into the oven and bake for 60 to 70 minutes. The cheesecake is done when the edges are set and slightly puffed but the center still jiggles like jello when you gently shake the pan. It should look set but not firm. A three-inch circle in the very center should still wobble. Don’t overbake or your cheesecake will be dry and dense.
Cooling Gradually
This is crucial for preventing cracks. Turn off the oven but leave the cheesecake inside with the door closed for one hour. After an hour, crack the oven door open about four inches and let the cheesecake sit for another hour. This gradual cooling prevents the sudden temperature change that causes cracks. After two hours total, remove the cheesecake from the oven and the water bath. Carefully remove the foil from around the pan. Run a thin knife around the edge of the cheesecake to loosen it from the pan. This prevents it from cracking as it cools and contracts. Let it cool completely at room temperature on a wire rack for about another hour. Once it’s at room temperature, cover it loosely with plastic wrap and refrigerate for at least 4 hours or overnight. The cheesecake needs this chilling time to fully set and develop its flavor.
Roasting the Grapes
You can roast the grapes while the cheesecake is chilling or up to a day ahead. Preheat your oven to 425 degrees. Remove the grapes from their stems and spread them out on a large rimmed baking sheet. They should be in a single layer with a little space between them. Drizzle the honey and olive oil over the grapes. Sprinkle with the fresh thyme leaves and a pinch of salt. Toss everything together with your hands so every grape is coated. Roast for 30 to 35 minutes, stirring once halfway through. The grapes should be softened, slightly shriveled, bursting, and caramelized in spots. Some of their juices will have released and created a syrupy sauce on the pan. Remove from the oven and let them cool. The grapes can be served warm, at room temperature, or chilled over the cheesecake.
Unmolding the Cheesecake
Once your cheesecake is completely chilled and firm, it’s time to remove it from the pan. Run a thin knife around the edge one more time. Unlatch the springform and carefully remove the outer ring. If the cheesecake is sticking to the bottom of the pan, you can leave it there and transfer it to your serving plate, pan bottom and all. Or you can use a large offset spatula to carefully slide between the crust and the pan bottom, then transfer the cheesecake to your serving plate. This takes a steady hand but is doable. Work slowly and get help if you need it.
Assembling and Serving
Right before serving, spoon the roasted grapes generously over the top of the cheesecake. Let some of the grapes cascade down the sides and pool around the base on the serving plate for a dramatic presentation. Drizzle any syrupy juice from the roasting pan over the top as well. Dust the entire thing lightly with powdered sugar through a fine mesh strainer. Garnish with a few fresh thyme sprigs if you like. The contrast of the white cheesecake dusted with powdered sugar and the jewel-toned grapes is absolutely stunning. Cut slices with a sharp knife, wiping it clean between cuts. Serve each slice with extra grapes spooned over the top.
Make-Ahead Instructions
This cheesecake is perfect for making ahead. Bake the cheesecake up to 3 days before you need it. Keep it covered in the refrigerator. Roast the grapes up to 2 days ahead and store them covered in the fridge. Bring the grapes to room temperature or warm them slightly before serving. Add the grapes and final garnishes right before serving so everything looks fresh. The cheesecake actually tastes better after sitting for a day because the flavors develop and meld together.
Serving Suggestions
This cheesecake is quite rich and filling, so modest slices are appropriate. Serve it as the finale to an Italian-inspired meal. Pair it with espresso or strong coffee to cut through the richness. A glass of dessert wine like Moscato or Vin Santo is traditional and delicious. Serve it alongside biscotti for dipping in coffee. For an even more elegant presentation, plate individual slices with the grapes on the side and a small dollop of whipped cream or mascarpone. Drizzle the plate with the grape syrup for a restaurant-quality look.
Flavor Variations
Add orange zest instead of lemon for a different citrus note. Use blackberries or cherries instead of grapes. Roast them the same way. Fold mini chocolate chips into the filling for chocolate chip ricotta cheesecake. Swirl in some raspberry jam before baking for a fruity version. Add a tablespoon of amaretto or limoncello to the filling for adult flavor. Use crushed amaretti cookies instead of graham crackers for the crust. Top with fresh figs and honey instead of roasted grapes. Make it with all ricotta and no cream cheese for an even lighter Italian-style cake.
Storage Tips
Store leftover cheesecake covered in the refrigerator for up to 5 days. The texture and flavor actually improve over the first few days. Don’t freeze this cheesecake because the ricotta texture changes and becomes grainy when thawed. Keep the roasted grapes in a separate container and add them to slices as you serve them rather than storing them on top of the whole cheesecake. If any liquid accumulates under the cheesecake as it sits, just blot it up with a paper towel. This is normal condensation. Bring the cheesecake to room temperature about 30 minutes before serving for the best flavor and texture. Cold dulls the flavors.
Tips for Perfect Ricotta Cheesecake
Use whole milk ricotta, not low-fat or fat-free. You need the fat for proper texture and richness. Room temperature cream cheese and eggs are essential. Cold ingredients create lumps and don’t incorporate smoothly. Don’t overbeat the batter, especially after adding the eggs. Too much air causes cracks. The water bath is not optional. It creates the creamy texture and helps prevent cracks. Wrap your springform pan really well with foil. Even a small leak is disastrous. Gradual cooling is key. Don’t rush this step or you’ll get cracks. The center should still jiggle when you take it out. It continues to set as it cools. Run a knife around the edge while it’s still warm to prevent cracking as it contracts. Fresh lemon zest adds brightness that balances the richness. Don’t skip it. If you see cracks forming, don’t panic. The roasted grapes will cover them beautifully. Use a sharp knife and wipe it clean between every slice for neat cuts. Thyme with the roasted grapes adds an herbal note that’s unexpected and delicious. Don’t skip it. Make sure your grapes are spread in a single layer when roasting or they’ll steam instead of caramelize. If your cheesecake does crack, you can cover the cracks with whipped cream, sour cream topping, or extra grapes. Mix red and green grapes for the prettiest color contrast. The honey in the roasted grapes can burn if the oven is too hot. Watch them during the last few minutes. A crack-free cheesecake is nice but not essential. Homemade cheesecake with a few cracks still tastes incredible. Let the ricotta drain if it seems wet. Watery ricotta makes a runny filling. Some people like to pulse the ricotta in a food processor before adding it to make it smoother. This is optional. Fresh thyme is much better than dried for the roasted grapes. The flavor is brighter and more aromatic.
