For a creamy summer treat, consider these 11 ricotta cheesecake desserts. Options include Classic Ricotta Cheesecake with fresh berries, invigorating Lemon Ricotta Cheesecake, and indulgent Chocolate Chip Ricotta Cheesecake Bars. For a lighter version, there’s a No-Bake Ricotta Cheesecake topped with strawberry sauce. Other tempting choices feature Matcha Ricotta Cheesecake with an almond crust and Tropical Coconut and Pineapple Ricotta Cheesecake. Each dessert promises delicious creaminess, perfect for warm weather occasions. Discover more delightful variations ahead.

Contents

Classic Ricotta Cheesecake With Fresh Berries

SAVE IT

Classic Ricotta Cheesecake with Fresh Berries is a light and creamy dessert that’s perfect for summer gatherings, picnics, or family celebrations.

This elegant cheesecake combines the rich and velvety texture of ricotta cheese with the sweetness of fresh berries, balancing flavors that are both invigorating and indulgent.

With a preparation time of about 20 minutes and a chilling time of at least 4 hours, this delightful dessert is suitable for cheesecake lovers and berry enthusiasts alike.

Ingredients:

2 cups ricotta cheese
1 cup cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice
1 pre-made graham cracker crust
1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
Mint leaves for garnish (optional)

Cooking Steps:

Preheat your oven to 325°F (160°C).
In a large mixing bowl, combine the ricotta cheese and cream cheese. Use an electric mixer to beat them together until smooth and creamy.
Gradually add the granulated sugar, mixing until well combined.
Incorporate the eggs, one at a time, ensuring each egg is fully blended before adding the next. Add the vanilla extract, lemon zest, and lemon juice, mixing until just combined.
Pour the cheesecake mixture into the pre-made graham cracker crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until the edges are set and the center has a slight jiggle. The cheesecake will set further as it cools.
Remove the cheesecake from the oven and allow it to cool at room temperature for about an hour, then cover and refrigerate for at least 4 hours, or overnight for best results.
Before serving, top the cheesecake with mixed fresh berries and garnish with mint leaves if desired.

Variations and Tips:

For an added flavor twist, consider folding in a tablespoon of your favorite liqueur (such as Amaretto or Limoncello) into the cheesecake mixture.
If you prefer a crustless version, simply skip the graham cracker crust and bake the cheesecake in a greased springform pan.
For a different berry presentation, create a berry compote by simmering mixed berries with a bit of sugar and lemon juice until they soften and create a syrup.

Let cool and drizzle over the cheesecake before serving.

If you want to enjoy the cheesecake cold, don’t hesitate to freeze it for about an hour before serving; just be sure to let it thaw slightly before slicing.
This cheesecake can be stored in the fridge for up to 4 days, making it a great make-ahead dessert option.

Lemon Ricotta Cheesecake With a Grahams Cracker Crust

SAVE IT

Lemon Ricotta Cheesecake is a delightful twist on traditional cheesecake, combining the creamy texture of ricotta cheese with the zesty brightness of lemon.

11 Golden Hour Summer Dessert Boards

This invigorating dessert is perfect for summer gatherings, family picnics, or simply to satisfy your sweet tooth on a warm day. With a prep time of just 20 minutes and a chilling time of about 3 hours, this dessert is both quick to assemble and a pleasure to serve to guests or enjoy with family.

Ingredients:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup ricotta cheese
1 cup cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 tablespoon lemon zest
½ cup fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt

Instructions:

Preheat the Oven: Begin by preheating your oven to 325°F (160°C).
Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for about 10 minutes, then remove and set aside to cool.
Make the Filling: In a large bowl, combine the ricotta cheese, cream cheese, and granulated sugar. Beat with an electric mixer until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt until well combined.
Bake the Cheesecake: Pour the ricotta filling over the cooled crust in the springform pan. Bake in the oven for about 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional hour to prevent cracking.
Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. After cooling, cover it with plastic wrap and refrigerate for at least 2-3 hours or overnight for best results before serving.

Variations and Tips:

Topping Options: Consider topping the cheesecake with fresh berries, whipped cream, or a lemon glaze for added flavor and visual appeal.
Serving Suggestion: Serve slices with a drizzle of honey or a sprinkle of powdered sugar for a touch of elegance.
Make It Gluten-Free: Use gluten-free graham crackers for the crust if you’re catering to gluten-sensitive guests.
Flavor Enhancements: Experiment with adding a splash of limoncello to the filling for an extra kick of lemon flavor.

Enjoy your invigorating Lemon Ricotta Cheesecake, which is bound to be a hit at your next summer gathering!

Chocolate Chip Ricotta Cheesecake Bars

SAVE IT

Chocolate Chip Ricotta Cheesecake Bars are a delightful dessert that perfectly balances the creaminess of ricotta cheese, the sweetness of chocolate chips, and a buttery crumb crust.

These bars are ideal for summer gatherings, picnics, or simply to satisfy your sweet tooth. With a preparation time of about 30 minutes and a chilling time of 3 hours, they are relatively easy to make and can serve up to 12 people.

Ingredients:

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 cups ricotta cheese
1 cup cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Pinch of salt

Cooking Steps:

Preheat your oven to 325°F (160°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of the prepared baking pan to create an even crust.
In a large mixing bowl, beat together the ricotta cheese, cream cheese, and 3/4 cup sugar until smooth and creamy. This should take about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt until fully combined.
Gently fold in the chocolate chips into the cheesecake mixture.
Pour the cheesecake filling over the crust in the baking pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until the edges are set, but the center is still slightly jiggly.
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
Afterward, transfer to the refrigerator and chill for at least 2 hours before slicing into bars.
Once chilled, lift the cheesecake out of the pan using the parchment overhang and cut into squares.

11 Easy Summer Dessert Dips for Entertaining

Variations and Tips:

For a different flavor, consider adding a citrus zest (like lemon or orange) to the ricotta mixture.
To enhance the chocolate flavor, you can use chocolate cookie crumbs instead of graham crackers for the crust.
Try using white chocolate chips or dark chocolate chips for a unique twist.
Serve with a drizzle of chocolate sauce or fresh berries on top for added flair.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

No-Bake Ricotta Cheesecake With Strawberry Sauce

SAVE IT

No-Bake Ricotta Cheesecake With Strawberry Sauce is a light and creamy dessert that’s perfect for warm summer days. This decadent treat is ideal for anyone looking to impress family and friends without spending hours in the kitchen.

With a preparation time of just 20 minutes, followed by a setting period in the refrigerator, this cheesecake is an easy and elegant way to end any meal.

Ingredients:

2 cups ricotta cheese
1 cup heavy cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 pre-made graham cracker crust
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice (for sauce)

Cooking Steps:

In a large mixing bowl, combine the ricotta cheese, heavy cream, powdered sugar, vanilla extract, and lemon juice.
Using an electric mixer, beat the mixture on medium speed until it’s smooth and creamy (about 3-4 minutes).
Pour the ricotta mixture into the pre-made graham cracker crust, smoothing out the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until it’s set.
While the cheesecake sets, prepare the strawberry sauce. In a medium saucepan, combine sliced strawberries, granulated sugar, and lemon juice.
Cook the mixture over medium heat, stirring gently until the strawberries release their juices and the sauce thickens slightly, about 5-7 minutes.
Once the sauce is ready, remove it from the heat and let it cool.
Once the cheesecake has set, slice it and serve it with a generous drizzle of strawberry sauce over the top.

Variations and Tips:

For a berry twist, substitute strawberries with raspberries, blueberries, or a mixed berry blend.
To add flavor depth, consider mixing in a teaspoon of almond extract or a pinch of salt to the ricotta mixture.
If you prefer a sweeter cheesecake, feel free to adjust the amount of powdered sugar to taste.
Serve the cheesecake with whipped cream or mint leaves for an extra touch of elegance.

Ricotta Cheesecake Swirled With Caramel and Pecans

SAVE IT

Ricotta Cheesecake Swirled With Caramel and Pecans is a delightful twist on the classic cheesecake, combining the creamy richness of ricotta cheese with a luscious caramel swirl and crunchy pecans.

15 Summer Pudding Desserts | Traditional British Favorites

This dessert is perfect for summer gatherings, dinner parties, or even as a special treat for yourself when you want to indulge. With a preparation time of about 30 minutes and a chilling time of 4-6 hours, you’ll be able to impress your friends and family without too much fuss.

Ingredients:

1 ½ cups ricotta cheese
1 cup cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup pecans, chopped
1/2 cup caramel sauce (store-bought or homemade)
1 pre-made graham cracker crust or shortbread crust

Cooking Steps:

Preheat your oven to 325°F (160°C).
In a large mixing bowl, combine ricotta cheese, cream cheese, and granulated sugar. Beat with an electric mixer until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest until evenly combined.
Gently fold in the chopped pecans into the cheesecake mixture.
Pour half of the cheesecake mixture into the prepared crust. Drizzle half of the caramel sauce over the top. Use a knife or skewer to create swirls.
Pour the remaining cheesecake mixture over the caramel-swirled layer. Drizzle the remaining caramel sauce on top and swirl again using a knife.
Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly wobbly. Remove from the oven and let it cool at room temperature for 1 hour.
After cooling, refrigerate the cheesecake for at least 4-6 hours, preferably overnight, to allow it to firm up.
Serve chilled, garnished with additional caramel sauce and pecans if desired.

Variations and Tips:

For a chocolate twist, add chocolate chips into the cheesecake mixture or drizzle chocolate sauce along with the caramel.
You can replace pecans with walnuts or almonds for a different flavor profile.
To enhance the lemon flavor, substitute lemon zest with orange or lime zest.
If you want a crustless cheesecake, simply skip the crust and bake the mixture in a greased springform pan.
For a firmer texture, you can bake it in a water bath by wrapping the springform pan in aluminum foil and placing it in a larger pan filled with hot water while baking.

Orange Blossom Ricotta Cheesecake

SAVE IT

The Orange Blossom Ricotta Cheesecake is a delicate, creamy dessert that marries the lightness of ricotta cheese with the sweet, fragrant notes of orange blossom water. This delightful cheesecake is perfect for warm summer evenings or special gatherings among family and friends.

With a prep time of about 20 minutes and a chilling time of at least 4 hours, this cheesecake offers an invigorating alternative to classic desserts, making it an ideal choice for those looking to impress with minimal effort.

Ingredients:

2 cups ricotta cheese
1 cup cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup orange blossom water
Zest of 1 large orange
1 tablespoon vanilla extract
1/2 cup sour cream
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
Pinch of salt

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.

2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Mix until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form a crust.

Bake for 10 minutes, then remove from the oven and let cool.

3. Make the Filling: In a large mixing bowl, combine the ricotta cheese, cream cheese, and granulated sugar. Beat with an electric mixer until smooth and creamy.

11 Hidden Veggie Summer Desserts for Picky Eaters

Add the eggs one at a time, mixing well after each addition. Incorporate the orange blossom water, orange zest, vanilla extract, and sour cream into the mixture, blending until well combined.

4. Pour the Filling: Carefully pour the ricotta filling over the cooled graham cracker crust, smoothing the top with a spatula.

5. Bake the Cheesecake: Place the springform pan into the preheated oven and bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar.

6. Chill: Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to set properly.

7. Serve: When ready to serve, carefully remove the sides of the springform pan and slice into wedges.

Garnish with a sprig of mint or additional orange zest, if desired.

Variations and Tips:

For a fruity twist, consider adding a layer of fresh fruit compote or orange segments on top before serving.
Adjust the sweetness by varying the amount of sugar based on your taste preference.
If orange blossom water is not available, substitute it with almond extract for a different flavor profile.
To make it gluten-free, use gluten-free graham cracker crumbs or a nut-based crust.
Serve with whipped cream or a dollop of yogurt for additional creaminess.
Store leftover cheesecake covered in the refrigerator for up to 4 days.

Raspberry Ricotta Cheesecake Parfaits

SAVE IT

Raspberry Ricotta Cheesecake Parfaits are a light and invigorating dessert that beautifully layers the creamy richness of ricotta cheesecake with the vibrant tartness of raspberries. This parfait is perfect for summer gatherings, leisurely brunches, or an elegant end to any meal.

With a preparation time of just 30 minutes and a chilling time of at least 2 hours, these individual desserts are not only visually appealing but also easy to pull together for impressing guests or satisfying a sweet craving for yourself.

Ingredients:

1 cup ricotta cheese
1/2 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup fresh raspberries
1/4 cup granola (for layering)
Mint leaves (for garnish, optional)

Instructions:

Prepare the Cheesecake Mixture: In a mixing bowl, combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the ricotta mixture until fully incorporated, being gentle to maintain the light texture.
Layer the Parfaits: In serving glasses or jars, start by adding a layer of the ricotta cheesecake mixture followed by a layer of raspberries. Add a layer of granola for some crunch, then repeat the layers until the glasses are filled.
Chill: Cover the parfaits and refrigerate for at least 2 hours to allow the flavors to meld and the parfaits to firm up slightly.
Serve: Before serving, garnish with fresh raspberries and a sprig of mint for an extra pop of color.

Variations & Tips:

Fruits: Substitute fresh raspberries with strawberries, blueberries, or a mixed berry compote for a different flavor profile.
Sweetness Level: Adjust the amount of powdered sugar to your taste preference. You can also use honey or maple syrup as a natural sweetener.
Make Ahead: These parfaits can be made a day in advance, making them perfect for meal prep or party planning.
Gluten-Free Option: Use gluten-free granola or omit it entirely for a lower-calorie dessert.
Serving Alternatives: Serve in small bowls or on a dessert platter to create a stunning centerpiece for gatherings.

11 Summer Desserts for BBQs and Family Gatherings

Enjoy indulging in these sumptuous Raspberry Ricotta Cheesecake Parfaits that celebrate the essence of summer!

Matcha Ricotta Cheesecake With Almond Crust

SAVE IT

If you’re looking for a revitalizing dessert that combines the rich creaminess of ricotta cheese with the earthy flavor of matcha, this Matcha Ricotta Cheesecake with Almond Crust is the perfect choice. Ideal for anyone who enjoys a unique twist on traditional cheesecake, this dish is sure to impress guests at summer gatherings, parties, or a cozy family dinner.

The preparation time is approximately 25 minutes, with an additional chilling time of at least 4 hours to verify the cheesecake sets beautifully.

Ingredients:

1 cup almond flour
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
2 cups ricotta cheese
1 cup cream cheese, softened
2/3 cup granulated sugar
3 large eggs
2 tablespoons matcha powder
1 teaspoon vanilla extract
A pinch of salt
Fresh berries and mint leaves for garnish (optional)

Instructions:

Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
In a mixing bowl, combine almond flour, 1/4 cup sugar, melted butter, and 1/2 teaspoon vanilla extract. Mix until well combined and crumbly.
Press the almond flour mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 10-12 minutes or until lightly golden. Remove and let it cool.
In a large bowl, beat together the ricotta cheese, cream cheese, and 2/3 cup sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Then, add in the matcha powder, 1 teaspoon vanilla extract, and a pinch of salt. Mix until everything is fully incorporated and well combined.
Pour the matcha ricotta mixture over the cooled almond crust, spreading it evenly.
Bake in the preheated oven for 45-50 minutes or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for an additional hour to cool gradually.
Once cooled, refrigerate for at least 4 hours or overnight before serving.
Finally, garnish with fresh berries and mint leaves if desired, and slice to enjoy!

Variations and Tips:

For a gluten-free option, verify that the almond flour is labeled as gluten-free.
You can substitute the almond flour for a gluten-free cookie crust made from crushed gluten-free biscuits if you prefer a different flavor.
If matcha powder is too strong for your taste, consider reducing the amount and adding a hint of lemon zest for a revitalizing citrus twist.
This cheesecake can be made in advance and kept in the fridge for up to 3 days, making it a convenient dessert option for busy days!

Tropical Coconut and Pineapple Ricotta Cheesecake

SAVE IT

1 ½ cups crushed graham crackers
½ cup unsweetened shredded coconut
½ cup unsalted butter, melted
2 cups ricotta cheese
1 cup cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
¼ cup coconut cream
Whipped cream (for topping, optional)
Fresh pineapple slices (for garnish, optional)
Additional shredded coconut (for garnish, optional)

Cooking Steps:

Prepare the crust: In a medium bowl, combine crushed graham crackers, shredded coconut, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
Prepare the cheesecake filling: In a large mixing bowl, beat together the ricotta cheese and cream cheese until smooth and creamy. Add in the granulated sugar and mix until well combined.
Incorporate the wet ingredients: Add the eggs one at a time, blending well after each addition. Mix in the vanilla extract, crushed pineapple, and coconut cream until fully integrated and smooth.
Pour the filling: Pour the cheesecake filling over the prepared crust and spread it evenly.
Bake: Preheat your oven to 325°F (163°C). Place the cheesecake in the oven and bake for about 50-60 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden.
Cool and chill: Once baked, turn off the oven and leave the cheesecake inside for an additional hour. Remove from the oven and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours, preferably overnight.
Serve: Before serving, top with whipped cream, fresh pineapple slices, and additional shredded coconut, if desired.

11 Air Fryer Summer Desserts for Instant Fun

Variations and Tips:

For a richer flavor, consider adding a tablespoon of coconut extract along with the vanilla.
To enhance the tropical theme, you can mix in macadamia nuts or mango into the cheesecake filling.
Confirm that the cream cheese is at room temperature for easier blending and a smoother texture.
If you prefer a no-bake cheesecake, you can substitute the eggs with a gelatin mixture to set the filling without baking.
Store leftovers covered in the refrigerator for up to 3 days.

Enjoy this Tropical Coconut and Pineapple Ricotta Cheesecake as a sweet escape to your own summer paradise!

Espresso Ricotta Cheesecake With a Chocolate Crust

SAVE IT

Indulge in a delightful Espresso Ricotta Cheesecake with a rich chocolate crust that perfectly marries the creamy texture of ricotta with the robust flavor of espresso. This luxurious dessert is ideal for coffee lovers and those looking to impress at dinner parties or special occasions.

With a preparation time of about 30 minutes and a chilling time of at least 4 hours, this cheesecake is worth the wait!

Ingredients:

1 ½ cups chocolate cookie crumbs
¼ cup unsalted butter, melted
2 cups ricotta cheese
1 cup cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup brewed espresso, cooled
1 teaspoon coffee liqueur (optional)
Pinch of salt
Cocoa powder for dusting (optional)
Chocolate shavings for garnish (optional)

Instructions:

1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

2. Make the Filling**: In a large mixing bowl, blend the ricotta cheese and cream cheese together until smooth. Gradually add in the granulated sugar**, mixing until well incorporated.

3. Add the Eggs and Flavorings: Stir in the eggs, one at a time, making sure each is fully blended before adding the next. Then add the vanilla extract, cooled espresso, coffee liqueur (if using), and a pinch of salt.

Mix until smooth and creamy.

4. Bake the Cheesecake: Pour the filling over the cooled chocolate crust, smoothing the top with a spatula. Bake in the preheated oven for about 50-60 minutes, or until the edges are slightly set but the center remains a bit jiggly.

Remove from the oven and let it cool at room temperature.

5. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight to allow it to set completely.

11 Summer Shaved Ice Desserts for Hot Days

6. Serve: Before serving, dust the top with cocoa powder and garnish with chocolate shavings if desired. Carefully remove the sides of the springform pan. Slice and enjoy!

Variations & Tips:

For an even richer flavor, you can substitute the brewed espresso with dark coffee or add a tablespoon of instant espresso powder directly to the filling.
Experiment with different crusts by using graham cracker crumbs or even a nut-based crust for a gluten-free option.
To add an extra layer of flavor, swirl some melted chocolate or espresso into the cheesecake batter before baking.
This cheesecake pairs wonderfully with a scoop of vanilla ice cream or whipped cream on the side.

Ricotta Cheesecake Brownies With a Creamy Layer

SAVE IT

Ricotta Cheesecake Brownies With a Creamy Layer are a delicious hybrid dessert that combines the rich, fudgy texture of brownies with the light and creamy qualities of a ricotta cheesecake. This delightful treat is perfect for summer gatherings, family picnics, or simply as a sweet indulgence after dinner. With a preparation time of about 30 minutes and an additional baking time of 40 minutes, you’ll have a show-stopping dessert that is sure to impress your guests.

Ingredients:

1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup ricotta cheese
1/4 cup powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract (for the ricotta layer)

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper for easier removal.

2. Make the Brownie Base**: In a large mixing bowl, combine the granulated sugar** and melted butter, then whisk until smooth. Add the eggs and vanilla extract, and whisk until well blended.

Sift in the cocoa powder, flour, salt, and baking powder. Mix until just combined; do not overmix.

3. Prepare The Ricotta Layer: In another bowl, mix the ricotta cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.

4. Layer the Mixture: Pour half of the brownie batter into the prepared pan and spread it evenly. Then, spoon the ricotta mixture over the brownie base, spreading it out gently.

Finally, drop spoonfuls of the remaining brownie batter on top of the ricotta layer and swirl lightly with a knife for a marbled effect.

5. Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

6. Cool and Serve: Allow the brownies to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Cut into squares and serve chilled or at room temperature.

Variations and Tips:

Add Mix-Ins: Consider folding in some chocolate chips, nuts, or dried fruit into the brownie batter for added texture and flavor.
Flavor Variations: For a fruity hint, replace the lemon juice in the ricotta layer with orange juice and add some lemon zest or orange zest.
Serving Suggestions: Serve topped with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate sauce for an extra touch.
Storage: Store brownies in an airtight container in the refrigerator for up to 5 days or freeze for longer storage. Enjoy your deliciously rich and creamy dessert!