Authentic Italian Ricotta Cheesecake: Creamy Tuscan Dessert Perfection

Italian Cream Cheese and Ricotta Cheesecake

This creamy ricotta cheesecake is an authentic Italian recipe handed down through generations that your family — Italian or not — is sure to enjoy! Perfect for fans of velvety texture and smooth ricotta filling, this classic Italian dessert brings the taste of Tuscany right to your table.

Why We Love This Ricotta Cheesecake

• Authentic Italian flair: Layered with rich cream cheese and tangy ricotta.
• Velvety smooth: No grainy textures—just pure lusciousness.
• Make-ahead friendly: Chill overnight for the perfect slice every time.

Ingredients for Italian Ricotta Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 1 (15 ounce) container whole-milk ricotta cheese
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon zest
• 1½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted
• Pinch of salt

How to Make This Creamy Ricotta Cheesecake

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix graham cracker crumbs, melted butter, and a pinch of salt. Press firmly into the prepared pan for an even crust.
3. In a large bowl, beat the softened cream cheese until smooth. Add ricotta cheese and continue mixing until well combined.
4. Gradually beat in sugar. Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and lemon zest.
5. Pour batter over crust, smoothing the top with a spatula. Tap the pan gently to release air bubbles.
6. Bake for 60 minutes or until edges are set but center still jiggles slightly when shaken.
7. Turn off oven; leave cheesecake inside with door ajar for 1 hour to cool gradually and prevent cracks.
8. Refrigerate at least 5 hours or overnight before slicing.

Pro Tips for a Perfect Ricotta Cheesecake

• Room-temperature ingredients: Ensure eggs and dairy are not cold—this prevents lumps.
• Avoid over-mixing: Combines ingredients until just smooth to keep air pockets minimal.
• Bain-marie hack: Place the springform pan in a water bath for extra gentle, crack-free baking.

Nutrition Information (per serving)

• Calories: 704 kcal
• Carbohydrates: 50 g
• Protein: 16 g
• Fat: 50 g (Saturated Fat: 31 g)
• Cholesterol: 228 mg
• Sodium: 384 mg
• Sugar: 38 g
• Fiber: 0 g

Indulge in a slice of ricotta cheesecake and savor the creamy, luscious flavors of Italy!