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.

Classic Italian Ricotta Cheesecake

Name: Authentic Italian Ricotta Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 5 h 45 min
Cuisine: Italian
Ingredients: 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; 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

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

Units Scale

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