Italian-American Ricotta Cheesecake

The traditional Italian ricotta cheesecake originated from the sunny regions of southern Italy, particularly Sicily and Campania, this dessert is a true classic. It really captures the essence of Italian baking—simple yet rich. Now, if you’re used to those heavy, cream cheese versions you find in the U.S., wait until you taste the real deal. This cheesecake is made with fresh ricotta, which gives it that light, airy feel and a wonderfully creamy flavor.

You can often find it infused with zesty lemon, fragrant vanilla, or even a bit of citrus liqueur. Trust me, each bite is refreshing and has just the right touch of sweetness. The history? Oh, it goes way back to ancient Rome! Back then, they made cheese-based cakes sweetened with honey, often for religious festivities.

As the years rolled by, the recipe transformed into a beloved holiday treat in Italy, especially during Easter. Picture home bakers filling their kitchens with the mouthwatering smell of freshly baked ricotta cakes. And when Italian immigrants made their way to the U.S., they brought this rustic gem along. It quickly became a staple in Italian-American households, providing a lighter option compared to the richer New York-style cheesecake.

Fast forward to today, and you’ll find that Italian-American ricotta cheesecake is still a favorite. It’s loved for its perfect balance of flavors and that delicate texture, not to mention its deep cultural roots. Whether you’re keeping family traditions alive or just feeling adventurous in the kitchen, this cheesecake adds a touch of old-world charm to any dessert table. How can you resist?

Italian-American culinary heritage. Ideal for any occasion, ricotta cheesecake is a timeless treat that continues to delight dessert lovers everywhere.
Italian Ricotta Cheesecake: Light, Creamy, and Impossible to Resist
Italian ricotta cheesecake delivers all the rich, creamy goodness you'd expect from a classic cheesecake—but with a twist. Thanks to the ricotta, it’s lighter, fluffier, and has a beautifully delicate finish that practically melts in your mouth. Think of it as cheesecake’s softer, dreamier cousin.
Want to take it up a notch? Add a fresh fruit topping. Juicy berries, ripe figs, or a splash of citrus can add that perfect pop of flavor and color, making it look as amazing as it tastes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2 cheesecakes
Ingredients Equipment Method Notes

Ingredients
  

  • 4¾ cups fresh ricotta cheese, well drained
  • 1½ cups all-purpose flour
  • ½ cup butter (room temperature)
  • 2½ cups powdered sugar
  • 6 large eggs
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • ½ tsp salt

Equipment

  • 9-inch springform pan

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and apply a coat of grease to a 9-inch springform pan.
  2. Using a stand mixer or a large bowl, beat together the butter and 2 cups of sugar until creamy. Incorporate the ricotta cheese and mix for 4-5 minutes, allowing the mixture to achieve a light and airy consistency. Introduce the eggs and vanilla thereafter.
  3. Add the flour, lemon zest, vanilla extract, and salt to the batter in the bowl, and continue mixing until everything is well combined.
  4. Pour the batter into the greased springform pan and bake for around 60 minutes, or until the top turns golden. Once the cake is fully baked, take it out of the oven and allow it to rest for 15 minutes. Then, transfer it to a cooling rack to let it cool down completely.
  5. Afterward, cover the cake and place it in the refrigerator for a few hours before serving. Before serving, dust the top of the cake with powdered sugar.

Notes

Use Whole Milk Ricotta:
For the creamiest texture and richest flavor, always use full-fat, whole milk ricotta. If your ricotta is too watery, strain it through cheesecloth for a few hours to remove excess moisture.
Don’t Overmix the Batter:
Mix just until the ingredients are combined. Overmixing can incorporate too much air, which may cause the cheesecake to crack or rise unevenly.
Add Flavor Naturally:
Lemon zest, vanilla extract, or a splash of citrus liqueur add subtle depth without overpowering the delicate ricotta flavor.
Bake Low and Slow:
Bake your cheesecake at a lower temperature to help prevent cracking and ensure a smooth, custardy texture. A water bath can also help maintain even heat and reduce the risk of overbaking.
Let It Cool Gradually:
After baking, allow the cheesecake to cool in the oven with the door slightly ajar. This prevents sudden temperature changes that can cause the top to crack.

Ricotta Cheesecake Variations

Lemon Ricotta Cheesecake
Bright, zesty, and perfect for spring or summer. Add fresh lemon juice and zest to the batter for a refreshing twist.

Chocolate Ricotta Cheesecake
Mix in melted dark chocolate or cocoa powder to create a rich, decadent version. Chocolate chips make a great addition too.

Berry Swirl Ricotta Cheesecake
Swirl in raspberry, blueberry, or strawberry purée before baking for a fruity and colorful touch.

Almond or Amaretto Ricotta Cheesecake
Add almond extract or a splash of Amaretto liqueur for a nutty, aromatic flavor. Top with toasted almonds for crunch.

5. Italian Easter Ricotta Cheesecake (Pastiera-style)
Incorporate cooked wheat berries or rice, orange zest, and cinnamon for a festive and traditional Easter dessert.

Pumpkin Ricotta Cheesecake
A fall favorite! Blend pumpkin purée and warm spices (cinnamon, nutmeg, cloves) into the batter for a seasonal twist.

Espresso or Mocha Ricotta Cheesecake
Add a shot of espresso or some instant coffee powder to the batter. Combine with cocoa for a mocha flavor that coffee lovers will adore.

8. Fig and Honey Ricotta Cheesecake
Top with fresh or dried figs and a drizzle of honey for a rustic, Mediterranean-inspired dessert.

Ricotta Cheesecake with a Cookie Crust
Switch out the traditional graham cracker base for biscotti, amaretti, or even chocolate cookie crumbs for extra flavor.

No-Bake Ricotta Cheesecake
Perfect for warm days—combine ricotta with whipped cream or mascarpone and chill in a prepared crust. Easy, creamy, and refreshing!

Great Toppings for Italian Ricotta Cheesecake

Powdered Sugar
A light dusting of powdered sugar adds a delicate, rustic finish—ideal if you want to keep it minimal and elegant.

Fresh Berries
Top with strawberries, raspberries, blueberries, or blackberries for a burst of natural sweetness and color. Use them whole or as a compote.

Citrus Zest or Candied Peel
Lemon, orange, or lime zest adds brightness and complements the ricotta’s creamy texture. Candied peel adds an elegant, chewy finish.

Honey Drizzle
A drizzle of honey gives a natural, floral sweetness. Try wildflower, orange blossom, or lavender honey for a unique twist.

Figs (Fresh or Dried)
Fresh figs add a luxurious Mediterranean touch, while dried figs sliced thinly add a chewy texture and rich flavor.

Caramel or Dulce de Leche
Drizzle with salted caramel or dulce de leche for an indulgent, buttery contrast to the lightness of the ricotta filling.

Toasted Nuts
Chopped pistachios, almonds, or hazelnuts add a crunchy texture and nutty flavor. A light sprinkle goes a long way.

Chocolate Shavings or Ganache
Top with dark chocolate curls or pour over a glossy ganache for an elegant and decadent variation.

Whipped Cream
Lightly sweetened whipped cream is a simple and classic topping that pairs well with fruit or chocolate.

Serving Italian Ricotta Cheesecake

let that Italian ricotta cheesecake chill out for a good while, overnight is honestly the best way to go. It gives the cheesecake time to set up nicely and lets all those delicious flavors really come together. When it’s time to slice it up, grab a sharp knife and dip it in warm water. Trust me, it makes for clean, smooth cuts, which is especially handy if you’re going for those Instagram-worthy slices.

Now, to make it even fancier, you can plate each slice with a little something special. A light dusting of powdered sugar is a classic touch that keeps it looking elegant. But hey, if you’re in the mood for something a bit more decadent, why not add a dollop of whipped cream, sprinkle some dark chocolate shavings, or drizzle on some caramel? So good!

This cheesecake is fantastic for special occasions like Easter, holiday get-togethers, or dinner parties. But honestly? It’s also a lovely way to wrap up a laid-back weeknight dinner. Its light and just-sweet-enough flavor tends to win over even those guests who usually say they “don’t do dessert.”

So, whether you’re serving it up at the family table or putting on a show for friends, ricotta cheesecake really does bring a comforting slice of Italy to every bite. Enjoy!

Storage

Proper storage is key to enjoying your Italian ricotta cheesecake at its best. Because this cheesecake is made with fresh ricotta and eggs, it’s important to keep it refrigerated to maintain its creamy texture and prevent spoilage.

Store your cheesecake covered tightly with plastic wrap or in an airtight container to avoid drying out or absorbing fridge odors. It will stay fresh for up to 4 to 5 days in the refrigerator.

If you want to keep it longer, you can freeze ricotta cheesecake—wrap it well in plastic wrap and then in aluminum foil or place it in a freezer-safe container. When properly stored, it can last up to 2 months in the freezer. To thaw, transfer it to the refrigerator overnight and serve chilled.

Avoid leaving ricotta cheesecake at room temperature for more than two hours, as the dairy ingredients can spoil quickly.