Italian ricotta cheesecake is a classic dessert from Italy. This cheesecake recipe uses ricotta and cream cheese to get the best texture.
Usually This cheesecake is baked in a springform pan to get smooth and classic shape. This cheesecake can have a crust made from biscotti, graham crackers or digestive biscuits for a nice crunch. But this it’s optional!
Why I Love This Recipe?
I love this Italian ricotta cheesecake recipe because it super easy to make and it tastes amazing. The ricotta and cream cheese makes it perfect. It’s very rich and light at the same time!
It’s very easy to make, with simple steps that work for beginners and experienced bakers. You can make it for a special occasion or just a dessert at home. This cheesecake always hits the spot!
Key Ingredients
- Ricotta Cheese: Provides a light and fluffy texture to the cheesecake. Use fresh, high-quality ricotta for the best results.
- Cream Cheese: Adds richness and creaminess to the cheesecake. Ensure the cream cheese is at room temperature for easier mixing.
- Sugar: Sweetens the cheesecake and helps achieve the right texture. You can also use honey as an alternative.
- Eggs: Help bind the ingredients together and provide structure to the cheesecake.
- Lemon Zest: Adds a fresh, citrusy flavor that complements the creamy texture. Relax – it wont make the cheesecake sour!
- Vanilla Extract: Enhances the overall flavor of the cheesecake. You can also use fresh vanilla beans for a fancier version.
- Ground Biscotti or Amaretti Cookies: You can use them to form the base of the crust. Digestive biscuits or graham crackers can also be used.
- Butter: Binds the graham cracker crumbs together to form the crust.
How to Serve?
Serve the cheesecake with ricotta chilled, topped with fresh berries or a dusting of powdered sugar. It pairs wonderfully with a cup of espresso or a glass of dessert wine. I also love to serve it with a dollop of homemade gelato!
This cheesecake is perfect for any occasion, whether it’s a family dinner, a special celebration, or a simple afternoon treat.
Expert Tips
Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing. This will help achieve a smooth and creamy texture without lumps.
Water Bath: Bake the cheesecake in a water bath to prevent cracks and ensure even baking. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in.
Cooling: Allow the cheesecake to cool slowly in the oven with the door slightly ajar. This will help prevent cracks and ensure a smooth top.
Variations and Substitutions
- Orange Zest: Substitute the lemon zest with orange zest for a different citrus flavor.
- Chocolate Swirl: Add a chocolate swirl by melting dark chocolate and swirling it into the cheesecake batter before baking.
- Berry Topping: Top the cheesecake with a mixed berry compote for a fruity twist.
How to Store Ricotta Cheesecake?
Store the ricotta cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
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Authentic Italian Ricotta Cheesecake
- Total Time: 5 hours 45 minutes
- Yield: 12 servings 1x
Description
Authentic Italian ricotta cheesecake is a light and creamy dessert made with ricotta cheese, cream cheese, and flavored with lemon zest and vanilla. Perfect for any occasion.
Ingredients
For the cheese batter:
- 16 oz (450g) ricotta cheese
- 16 oz (450g) cream cheese, room temperature
- 1 cup granulated white sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Crust:
- 1 1/2 cups Amaretti or biscotti crumbs (or graham crackers or digestive biscuits)
- 1/4 cup granulated white sugar
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil.
- Make the Crust: In a medium bowl, mix the cookie crumbs and sugar. Add the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form an even layer. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
- Mix Cheeses: In a large mixing bowl, beat the ricotta cheese and cream cheese until smooth and creamy.
- Add Sugar and Eggs: Gradually add the sugar, beating until well combined. Add the eggs one at a time, mixing well after each addition.
- Add Flavorings: Stir in the lemon zest, vanilla extract, flour, and salt until just combined.
- Bake: Pour the batter over the cooled crust in the springform pan. Place the pan in a larger baking dish and fill the dish with hot water to create a water bath. Bake for 1 hour and 15 minutes, or until the center is set and the top is lightly golden.
- Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
Ensure the cream cheese is at room temperature to avoid lumps in the batter.
For a smoother texture, strain the ricotta cheese through a fine-mesh sieve before mixing.
Serve the cheesecake with a dollop of whipped cream and fresh berries for an extra touch.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 20g
- Fat: 24g
- Carbohydrates: 27g
- Protein: 8g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Store it in the refrigerator until ready to serve.
What type of ricotta cheese should I use?
Use fresh, high-quality ricotta cheese for the best texture and flavor. Avoid using low-fat or fat-free ricotta.
How do I prevent my cheesecake from cracking?
Bake the cheesecake in a water bath and allow it to cool slowly in the oven with the door slightly ajar to prevent cracks.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
