Strawberry Crumble Ricotta Layered Cheesecake
Sweet, creamy, and bursting with summer flavor, this Strawberry Crumble Ricotta Layered Cheesecake is the perfect balance of rich indulgence and fresh, juicy strawberries. With a buttery crumble topping and layers of velvety ricotta filling, it’s a show-stopping dessert that tastes as beautiful as it looks.
Ingredients you’ll need:
- fresh strawberries
- granulated cane sugar
- brown sugar
- all purpose flour
- sour cream
- cream cheese
- ricotta
- melted butter
- eggs
- vanilla extract
- graham crackers
- heavy whipping cream (to make fresh whipped cream for garnishing!)
Can you make ricotta cheesecake in advance? How to store leftovers?
Yes, you can prep this ricotta cheesecake up to 2 days in advance. Once it has completely cooled from the oven, wrap tightly in saran wrap and store in the fridge until ready to be served (which is when you can top off with garnishes).
Store leftover cheesecake slices in an airtight container in the fridge up to 4-5 days.
Bake with me!
Strawberry Crumble Ricotta Layered Cheesecake
Ingredients
For the Roasted Strawberries:
- 1 lb. Fresh Strawberries quartered
- 1/3 cup Granulated Cane Sugar
For the Brown Sugar Crumb:
- 1 cup All Purpose Flour
- ½ cup Brown Sugar
- ½ cup Melted Butter
- 1 tsp. Ground Cinnamon
- Pinch of Salt
For the Italian Ricotta Cheesecake:
- 16 oz. Whole Milk Ricotta
- 8 oz. Cream Cheese
- 8 oz. Sour Cream
- 3/4 cup Granulated Cane Sugar
- 4 large Eggs
- 3 tbsp All Purpose Flour
- 3 tbsp Unsalted Butter melted
- 2 tsp. Vanilla Extract or vanilla bean paste
For the Graham Cracker Crust:
- 2 sleeves Graham Crackers about 16 crackers total
- ½ cup Melted Butter
For the Topping:
- 1/2 lb. Fresh Strawberries quartered
- 1/3 cup Granulated Cane Sugar
- 2-3 cups Freshly Whipped Cream
Instructions
To Make the Strawberry Crumble Portion:
- Preheat the oven to 400F. Line a large baking pan with parchment paper.
- Either directly on the pan or in a bowl, combine all the brown sugar crumb ingredients. Mix until crumb-like texture, then add to half of the baking pan.
- Add the quartered strawberries to the other half of the baking pan to toss in the sugar.
- Roast until strawberries are juicy and crumble is toasted, about 15-20 minutes. Set aside to cool.
To Make the Graham Cracker Crust:
- Reduce the oven heat to 350F. Grease a 8-9” spring form cheesecake pan.
- In a blender, combine the graham crackers and melted butter. Pulse until crumb-like, then press evenly along the bottom and sides of the cheesecake pan.
- Bake for 10 minutes, then remove from heat to cool at least 10 minutes before adding filling.
To Make the Cheesecake Filling:
- In a blender, combine all ingredients. Blend until very smooth. Scrape downs sides as needed.
To Assemble the Cheesecake:
- Fill a little less than halfway with the ricotta filling.
- Layer with the roasted strawberries (try not to get too much strawberry juice) and 2/3rds of the crumb. Spoon the remaining cheesecake filling on top.
- Bake for 40-45 minutes, just until the center is set but still slightly jiggly.
- Let cool in the oven with the door cracked for 20 minutes, then remove to chill in the fridge for at least 2-4 hours to overnight.
To Serve:
- Toss the remaining quartered strawberries with the sugar. Set aside for 15 minutes to get juicy.
- Top the cheesecake with the freshly whipped cream, then the juicy strawberries to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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What do you do with the other one third of the crumb?
Hi Debi! You’ll add half the crumb mixture when layering the cheesecake and the remaining half when you top it before serving!
Please add to recipe.
hi Mary! I double checked the recipe and it’s all good to go 🙂
Thank you for sharing this recipe, it was definitely the best cheesecake I have ever made and it came out so delicious
Is it nessessary to put the rubarb jam – would it still taste just as good without it?
The jam is optional! 🙂
I was a bit intimidated as it was my first time baking a cheesecake ever, let alone one with layering. It turned out so beautifully! A massive crowd pleaser 🙂
That’s so exciting to hear! So happy y’all loved it, Charlotte!
This turned out perfectly, my family won’t stop raving about how it’s the best cheesecake I’ve ever made. 10000% recommend!
Hi! Just wondering, does this recipe need to be baked in a water bath?
No water bath is necessary 🙂
I have made quite a few of your recipes and this one by far went the best and has been my favorite. My family loved it!! I have a 7in springform pan so I used the extra filling and crust and made minis in a cupcake tin and those went well too. Thanks Lauren!!
What leaves did you decorate it with? Love it!
mint leaves!! so fun!