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“If happiness is a piece of cake, then ricotta cheesecake is pure ecstasy”

Roll up your sleeves because you’re about the find out one of the most delicious cheesecake recipes ever invented, and I’m not exaggerating! Okay, maybe just a little, but this is my way of expressing just how ridiculously delicious this pomegranate ricotta cheesecake is.

The two main ingredients that set it apart from other common cheesecake recipes are the ricotta cheese and pomegranate seeds (pomegranate molasses for the topping).

The ricotta cheese is an Italian cheese that’s very smooth and creamy with a mild taste. Because it has a light flavor and low salt content, it’s the perfect ingredient for both sweet and savory dishes. Now, combine the ricotta cheese with pomegranate, and you have magic! The pomegranate molasses has a familiar sweet-and-sour taste (if you have ever tried pomegranate juice, you know what I’m talking about!), just a lot more intense as it’s boiled. When poured over the white chocolate curls, it feels really refreshing. You’re in for a unique treat!

The ricotta cheesecake is a perfect dessert for special occasions, when you want to show off to your friends and family, or when you have decided it’s time to reward yourself with a sweet delight. Best of all, it’s really easy to make, and you won’t spend more than an hour in the kitchen.

You’ll need a 9” springform pan (alternatives: cake pan 9” round or 8” square), parchment paper, two mixing bowls, and the ingredients listed below.

The first step is to preheat the oven to 180°C degrees (356°F). Don’t forget this in the beginning, as it’s not the same to cook the cake for 7 minutes in an unheated and preheated oven.

After that’s out of the way, take a large mixing bowl and combine all the dry ingredients together. This includes flour, sugar, baking powder, and a pinch of salt. Set it aside and take another mixing bowl to combine the rest of the ingredients for the base (except the pomegranate seeds), including the butter (melted), eggs, ricotta, and vanilla extract. Stir until all the ingredients are well blended, then add them to the first mixing bowl with the dry ingredients. Continue to stir until you get a batter with a dense consistency. Finally, add the pomegranate seeds and mix again.

Now, prepare the springform or cake pan by lining it with a parchment paper and then spraying it with olive oil. Carefully spread the batter into the pan and let it cook for 50 minutes.

Once the cooking is complete, remove the pan from the oven and transfer the ricotta cheesecake into a serving plate. Let the cake cool at room temperature around 20 minutes.

Finally, decorate it before placing it in the fridge or serving it immediately. What I like to do is melt white chocolate and cover it with a very thin layer, just enough so that the white chocolate shavings can stick. Then I pour pomegranate molasses over the chocolate in what I think is a very artistic line. But hey, we’re here to judge the taste, not the look, so simply pour a light layer of the pomegranate molasses on top.

It’s probably best to leave the cake in the fridge for an hour or two before serving, but if you can’t resist the temptation (I never can), it’s completely okay!


Prep Cooking time Total Servings
6-7 minutes 50 minutes 57 minutes 8


For The Base: 

  • 150g flour
  • 200g of sugar
  • 2 tsp baking powder
  • 113g butter
  • 3 eggs
  • 350g ricotta
  • 200g pomegranate seeds
  • A pinch of salt
  • Olive oil (for greasing)

For The Topping:

  • pomegranate molasses
  • white chocolate shavings


  • Preheat the oven to 180°C degrees (356°F).
  • Line a 9” springform pan with parchment paper and then spray it with olive oil.
  • Take a mixing bowl and add the dry ingredients – the flour, sugar, baking powder, salt.
  • Take another mixing bowl and combine the butter, eggs, ricotta, and vanilla extract. Stir well until smooth. Make sure there are no lumps.
  • Transfer the mixture into the bowl with the dry ingredients. Stir all the time.
  • After all the ingredients are well-combined, add the pomegranate seeds. Beat the batter once again before spreading it into the springform pan.
  • Place the pan in the oven and bake for one hour.
  • When cooking is complete, remove the cake from the pan to a serving plate and let it chill.
  • Decorate with white chocolate shavings, pomegranate seeds, and a very light layer of cocoa powder.


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