Italian Ricotta Cheesecake

Oh wow, have you ever had a cheesecake that’s so light, yet so rich, it just melts in your mouth? That’s exactly what this Italian Ricotta Cheesecake is all about. It’s like a little slice of Italy, straight from my kitchen to yours.

Unlike the dense, heavy cheesecakes we’re used to, this one is soft, airy, and oh-so-creamy. The secret? Ricotta cheese! It gives the cake a delicate texture with just the right amount of sweetness.

Imagine a warm, golden-brown top, a fluffy center, and that hint of citrusy vanilla goodness in every bite. It’s not too sweet, not too rich—just pure, simple perfection. Honestly, once you try it, you’ll never go back to regular cheesecake.

So, let’s make it! Grab your ingredients, preheat that oven, and get ready for the easiest, most delicious homemade cheesecake ever. Trust me, it’s worth every single bite.

Why You’ll Love This Recipe

• Authentic Italian Flavor: A classic ricotta-based cheesecake with a smooth, velvety texture.
• Perfectly Balanced: Light yet creamy, with just the right amount of sweetness.
• Easy to Make: Straightforward steps with no complicated techniques.
• Make-Ahead Friendly: Best when chilled overnight, making it ideal for preparing in advance.
• Pairs Wonderfully: Enjoy it on its own or topped with a fresh berry sauce for extra indulgence.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Cooling & Chilling Time: 4+ hours
• Total Time: ~5 hours (including chilling)

Servings:
This recipe makes one 9-inch cheesecake, serving 8-10 people.

Difficulty Level:
Intermediate – While the recipe is straightforward, a water bath (bain-marie) and proper cooling techniques are required for best results.

Required Kitchen Tools

Before you begin, make sure you have these essential tools:

• Springform Pan (9-inch): Allows easy removal of the cheesecake.
• Mixing Bowls: For combining crust and filling ingredients.
• Electric Mixer: Helps achieve a smooth, lump-free batter.
• Rubber Spatula: For folding ingredients and scraping the bowl.
• Measuring Cups & Spoons: Ensures precise ingredient measurements.
• Fine-Mesh Strainer (Optional): Helps smooth out the ricotta for an ultra-creamy texture.
• Baking Sheet with Sides: Needed for the water bath to prevent cracking.
• Aluminum Foil: To wrap the pan and prevent water from seeping in.

Ingredients for Italian Ricotta Cheesecake

Here’s what you’ll need to create this creamy, authentic Italian dessert:

For the Graham Cracker Crust:

• 1 ½ cups (150g) graham cracker crumbs – Provides a crisp, buttery base.
• ¼ cup (50g) granulated sugar – Adds subtle sweetness.
• 6 tablespoons (85g) unsalted butter, melted – Binds the crust together.

For the Creamy Italian Ricotta Cheesecake Filling:

• 16 ounces (450g) full-fat cream cheese, softened – Creates a smooth and rich texture.
• 16 ounces (450g) whole milk ricotta cheese – The star ingredient for a light and airy texture.
• ¾ cup (150g) granulated sugar – Sweetens the filling without overpowering.
• 1 teaspoon pure vanilla extract – Enhances the depth of flavor.
• 4 large eggs, at room temperature – Provides structure and stability.
• 2 egg yolks, at room temperature – Adds extra richness and creaminess.
• ½ cup (120ml) heavy cream – Contributes to a luxurious, velvety consistency.
• ¼ cup (30g) all-purpose flour – Helps thicken and stabilize the filling.

For the Fresh Berry Sauce (Optional, for Serving):

• 1 cup mixed berries (strawberries, raspberries, blueberries, or blackberries) – Fresh or frozen.
• ¼ cup (50g) granulated sugar – Balances tartness and enhances flavor.
• 1 tablespoon fresh lemon juice – Brightens the sauce.
• ½ teaspoon lemon zest – Adds a subtle citrusy note.
• ½ teaspoon vanilla extract – Deepens the flavor profile.
• 1 tablespoon Grand Marnier (optional) – A touch of orange liqueur for extra richness.

How to Make Italian Ricotta Cheesecake – Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

1. Preheat the Oven: Set your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are fully coated and resemble wet sand.
3. Press and Bake: Press the mixture firmly into the bottom of the springform pan. Use the back of a spoon or a flat-bottomed glass to pack it down evenly.
4. Pre-Bake the Crust: Bake for 10 minutes, then remove from the oven and set aside to cool while preparing the filling.

Step 2: Prepare the Cheesecake Filling

1. Strain the Ricotta (If Needed): If your ricotta is watery, strain it through a fine-mesh sieve or cheesecloth for 15 minutes to remove excess moisture.
2. Beat the Cream Cheese and Ricotta: In a large mixing bowl, use an electric mixer to beat the cream cheese and ricotta together on medium speed until smooth and creamy, about 2 minutes.
3. Add Sugar and Vanilla: Add granulated sugar and vanilla extract. Beat for another 1-2 minutes, scraping the sides of the bowl as needed.
4. Incorporate the Eggs: Add the eggs and egg yolks, one at a time, beating on low speed just until combined after each addition. Overmixing can introduce too much air, leading to cracks.
5. Add the Cream and Flour: Gently mix in the heavy cream and all-purpose flour, stirring until just combined. Avoid overmixing.

Step 3: Assemble the Cheesecake and Bake

1. Prepare the Water Bath (Bain-Marie): Wrap the outside of the springform pan with two layers of aluminum foil, ensuring no water can seep through. Place the pan inside a larger roasting pan.
2. Pour in the Batter: Pour the cheesecake filling over the cooled crust, spreading it evenly.
3. Add Hot Water to the Roasting Pan: Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan. This water bath helps prevent cracks and keeps the texture silky.
4. Bake the Cheesecake: Transfer the pan to the oven and bake for 60-70 minutes, or until the edges are set, but the center still has a slight wobble.
5. Turn Off the Oven: Leave the cheesecake inside the oven with the door slightly open for 1 hour to cool gradually. This prevents sudden temperature changes that can cause cracks.

Step 4: Cool and Chill the Cheesecake

1. Remove from the Water Bath: Once the cheesecake has cooled in the oven for an hour, carefully remove it from the water bath and place it on a wire rack.
2. Cool to Room Temperature: Let it sit at room temperature for another 1-2 hours before refrigerating.
3. Chill Overnight: Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight. Chilling enhances the texture and flavor.

How to Serve Italian Ricotta Cheesecake

• With Fresh Berries: Top with fresh strawberries, raspberries, or blueberries for a simple, elegant touch.
• With Berry Sauce: Drizzle homemade berry sauce (recipe below) over each slice.
• With a Dusting of Powdered Sugar: A light dusting adds sweetness without overpowering the delicate flavors.
• With a Dollop of Whipped Cream: Adds extra richness to each bite.

How to Make the Fresh Berry Sauce (Optional)

1. Cook the Berries: In a small saucepan over medium heat, combine mixed berries, sugar, lemon juice, lemon zest, and Grand Marnier (if using). Stir occasionally and bring to a gentle simmer.
2. Reduce and Thicken: Let the sauce cook for 5-7 minutes, stirring occasionally, until the berries soften and release their juices.
3. Mash or Blend (Optional): If you prefer a smoother sauce, mash the berries with a fork or blend briefly with an immersion blender.
4. Add Vanilla: Remove from heat and stir in vanilla extract.
5. Cool and Serve: Let the sauce cool before drizzling over the cheesecake.

Storing and Freezing Italian Ricotta Cheesecake

Refrigerating:

• Store leftover cheesecake covered in the refrigerator for up to 5 days.

Freezing:

• Whole Cheesecake: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Sliced Portions: Wrap individual slices and freeze in airtight containers for easy serving later.

Nutrition Information

Serving Size	Calories	Carbs	Protein	Fat	Sugar
1 slice (out of 10)	~320 kcal	26g	7g	22g	18g

Note: Nutritional values are approximate and may vary depending on specific ingredients used.

FAQs About Italian Ricotta Cheesecake

1. Can I make this cheesecake without a water bath?

A water bath helps prevent cracks and ensures a creamy texture. If skipping, place a pan of hot water on the lower oven rack instead.

2. How do I know when the cheesecake is done?

The edges should be set, but the center should still have a slight jiggle. It will firm up as it cools.

3. Can I use part-skim ricotta?

For the best texture, full-fat ricotta is recommended. Part-skim ricotta may result in a slightly grainy texture.

4. What’s the difference between Italian and New York-style cheesecake?

Italian cheesecake uses ricotta for a lighter, more delicate texture, while New York-style cheesecake is denser due to more cream cheese.

5. Can I make this cheesecake ahead of time?

Yes! It actually tastes better after chilling overnight, making it a great make-ahead dessert.

Conclusion

This Italian Ricotta Cheesecake is an elegant yet easy dessert, perfect for any gathering. With its smooth, creamy texture and just the right amount of sweetness, it’s a delightful alternative to traditional cheesecake. Serve it plain or with fresh berry sauce for an unforgettable treat.