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–+ servings

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!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.
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