Valentine’s Day is the perfect excuse to celebrate the people we love—family, friends, and anyone who makes life sweeter. And sometimes, the most romantic plan of all is staying in: a cozy dinner at home, finished with a classic, elegant dessert.
My high school band director used to say that people remember the first song and the last one—so think of this dessert as the grand finale. Even if dinner is as casual as hamburgers, this is the ending everyone will remember.
Bright, in-season citrus lightens the ricotta just enough, while the raspberry reduction brings that unmistakable Valentine’s pop of red. Best of all, it can be made ahead of time, so you’re free to enjoy the day right alongside your guests—no last-minute stress required.
Citrus Ricotta Cheesecake with Raspberry Reduction
Classic and Elegant
Equipment
- 1 springform pan
Ingredients
- 2 pounds fresh whole-milk ricotta cheese
- 8 tbsp unsalted butter melted
- 2 1/2 cups finely ground graham cracker crumbs about 18 crackers
- 1 1/4 cups granulated sugar
- 1/4 tsp fine salt
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- Zest of one lemon
- Zest of 1 lime
- Zest of 2 oranges
- 6 large eggs lightly beaten
Raspberry Sauce
- 2 cups fresh raspberries
- 1/4 cup sugar
- 1-2 tsp fresh lemon juice Orange can also be used in lieu of lemon
- pinch of salt
- opt: 1/2 tsp vanilla
Instructions
- Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9 inch springform pan
- Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained.
- Meanwhile, brush the inside of the 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool on a wire rack.
- Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot.
- Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla and almond extracts, lime, lemon and orange zests in a bowl and combine on medium speed using an electric mixer. Pour into the cooled crust.
- Place springform pan in a deep roasting pan . Pour the hot water into the roasting pan until it reaches about 1/2 way up the sides of the pan. Place in oven and back about 1 hour and 40 minutes. (Until cake is slightly jiggly in the middle). Remove from the oven and cool. Refrigerate at least 2 hours before serving. About 30 minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off.
- Serve, topped with a dusting of powder sugar ,fresh fruit, or whipped cream.
Raspberry Sauce
- Add raspberries, sugar, lemon juice, and salt to a small saucepan. Cook over medium-low heat for 5-7 minutes, stirring occasionally until the berries break down and release their juices,
- Removes from heat and blend until smooth (immersion blender works great).
- Stir in vanilla if using. Let cool to room temp, then refrigerate. Keeps 5 - 7 days in fridge. Spoon on top of individual slices of ricotta cake.
This looks delicious – can’t wait to try it!
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