Ricotta cheesecake has deep roots in Italian culinary tradition, particularly in southern regions like Sicily and Campania, where ricotta cheese has long been a staple ingredient. Unlike the dense, cream cheese-based cheesecakes popular in the United States, Italian ricotta cheesecake is lighter and more delicate, made with fresh ricotta, eggs, sugar, and often flavored with lemon zest, vanilla, or citrus liqueurs. Its origins can be traced back to ancient Rome, where early versions of cheese-based cakes were sweetened with honey and baked for religious festivals. Over time, the recipe evolved and became a hallmark of Italian home baking, especially around Easter and other holidays. Brought to the United States by Italian immigrants, ricotta cheesecake gained popularity in Italian-American communities and is now a beloved alternative to its New York-style counterpart, appreciated for its simple, rustic elegance and balanced flavor.

Italian Ricotta Cheesecake closely resembles the traditional classic cheesecake, boasting a soft and exceptionally creamy texture. Enhance its appeal by topping it with fruits, creating a dessert that will undoubtedly be adored by all.
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Prep Time 20 minutes
Cook Time 1 hour
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

Drain the ricotta cheese.
Drain the ricotta cheese over a cheesecloth. Leave it to drain for at least few hours before using it. This will result in a thick and creamy cheese texture.
Several Cheesecake Toppings (optional)
  • Fresh Fruit Slices
  • Strawberry Compote
  • Blueberry Compote
  • Raspberry Compote
  • Chocolate Shavings
  • Melted Chocolate
  • Chocolate Syrup
  • Caramel