Classic Italian Ricotta Cheesecake: A Creamy Dessert Tradition

Authentic Italian Ricotta Cheesecake – Creamy & Delicious

This luxuriously creamy ricotta cheesecake brings the authentic flavors of Italy right to your kitchen. Perfect for special occasions or when you’re craving something decadent yet surprisingly light, this treasured recipe combines the smoothness of cream cheese with the delicate texture of ricotta for an unforgettable dessert experience.

Why You’ll Love This Ricotta Cheesecake Recipe

• Perfect texture – Lighter than traditional cheesecakes but still indulgently creamy
• Authentic Italian flavor – A true taste of Italian baking tradition
• Make-ahead friendly – Actually improves when chilled overnight
• Impressive presentation – Looks as good as it tastes with minimal effort

Ingredients for the Perfect Italian Ricotta Cheesecake

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

For the Cheesecake Filling:

• 2 (8 ounce) packages cream cheese, softened to room temperature
• 2 cups whole milk ricotta cheese, drained if very wet
• 1 1/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Optional Toppings:

• Fresh seasonal berries
• Honey or berry compote
• Dusting of powdered sugar

Step-by-Step Instructions for Ricotta Cheesecake

1. Prepare your equipment: Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of your prepared springform pan. Bake for 10 minutes, then remove and let cool.
3. Prepare the filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 3 minutes. Add the ricotta cheese and continue beating until well combined.
4. Add sweetness and flavor: Gradually add the sugar while continuing to mix. Add eggs one at a time, mixing well after each addition but avoiding overmixing. Fold in the flour, lemon zest, lemon juice, vanilla extract, and salt until just combined.
5. Bake the cheesecake: Pour the filling into the pre-baked crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
6. Bake and cool properly: Bake for 60-70 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
7. Chill thoroughly: Remove from the water bath, run a knife around the edge of the cheesecake, and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight.
8. Serve and enjoy: Before serving, carefully remove the sides of the springform pan. Garnish with your choice of toppings if desired.

Expert Tips for the Best Ricotta Cheesecake

• Room temperature ingredients are essential for a smooth, lump-free batter
• Don’t overmix after adding the eggs to prevent too much air from getting into the batter
• The water bath is crucial for gentle, even baking and helps prevent cracks
• For the creamiest texture, use whole milk ricotta rather than part-skim
• If your ricotta seems very wet, drain it in a fine-mesh sieve lined with cheesecloth for a few hours before using

Common Questions About Ricotta Cheesecake

How do I know when my ricotta cheesecake is done?

The cheesecake is done when the edges are set but the center still has a slight jiggle when you gently shake the pan. It will continue to set as it cools.

Can I make this ricotta cheesecake in advance?

Absolutely! This cheesecake actually tastes better when made 1-2 days in advance, as the flavors have time to develop.

How should I store leftover ricotta cheesecake?

Cover loosely and store in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 3 months.

Can I use low-fat ricotta or cream cheese?

While you can, full-fat versions will give you the creamiest, most authentic result. Low-fat options may affect the texture and richness.

Nutrition Information

Perfect Pairing Suggestions for Ricotta Cheesecake

This delightful Italian dessert pairs beautifully with:

• A glass of sweet Moscato d’Asti
• Fresh espresso or cappuccino
• Amaretto liqueur
• Fresh seasonal berries with a touch of balsamic glaze

Why Ricotta Cheesecake Is a Timeless Italian Classic

While American-style cheesecakes rely solely on cream cheese, this Italian version incorporates ricotta for a lighter, more delicate texture. Dating back to ancient Roman times, ricotta-based desserts have been a staple of Italian cuisine for centuries. The addition of subtle citrus notes and the perfectly balanced sweetness makes this ricotta cheesecake a true representation of authentic Italian dessert traditions that continues to delight food lovers around the world.

Recipe adapted from AllRecipes