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Italiann American Cheesecake Recipe
Old-World Charm Meets Sweet American Comfort
This isn’t just any cheesecake. It’s the kind of dessert that feels like a warm hug from two cultures at once. On one side, you’ve got the old-world soul: creamy ricotta cheese, the heart of so many Southern Italian sweets. On the other, that unmistakably American touch, a golden, buttery graham cracker crust that brings just the right amount of crunch and nostalgia. The filling? It walks that perfect line between light and luscious. Whipped eggs give it a gentle lift, while the ricotta keeps things grounded, a little grainy in that way only ricotta can be.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill Time 3 hours
Course: Dessert
Cuisine: Italian - American
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1½ cups graham cracker crumbs (or digestive biscuits)
  • 2 tbsp sugar
  • 5 tbsp unsalted butter, melted
Filling
  • 2 lbs. whole milk ricotta cheese, drained
  • 1 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1½ tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 4 large eggs
  • Zest of 1 lemon or orange
  • ½ cup heavy cream or sour cream
  • ¼ cup mini chocolate chips or candied citrus peel (optional)

Equipment

  • 9- or 10-inch springform pan
  • Electric mixer or hand whisk

Instructions
 

  1. Drain Ricotta:
    Place ricotta in a cheesecloth-lined sieve or colander over a bowl. Let drain in the refrigerator for at least 2–4 hours or overnight.
Crust
  1. Preheat oven to 325°F (160°C).
  2. Mix graham crumbs, sugar, and melted butter in a bowl.
  3. Press into the bottom (and slightly up the sides) of the springform pan.
  4. Bake for 10 minutes, then cool slightly.
Filling
  1. In a large bowl, beat the ricotta until smooth.
  2. Add sugar, flour, and zest. Beat until creamy.
  3. Add eggs one at a time, mixing well after each.
  4. Stir in vanilla, almond extract (if using), and cream.
  5. Fold in chocolate chips or peel if using.
Bake
  1. Pour filling over crust and smooth the top.
  2. Wrap pan in foil and bake in a water bath to prevent cracks. (Optional but recommended)
  3. Bake for80-90 minutes, or until set around the edges but still slightly jiggly in the center.
  4. Turn off the oven and let it sit inside for 10 minutes with the door cracked.
  5. Cool completely on a wire rack. Refrigerate for at least 3 hours, preferably overnight.

Notes

Drain the Ricotta Well:
Ricotta can be watery, which affects texture. Drain it overnight in a cheesecloth-lined sieve or use full-fat, well-strained ricotta to prevent a soggy or grainy filling.
Room Temperature Ingredients:
Let eggs, ricotta, and cream come to room temperature before mixing. This creates a smoother, more cohesive batter.
Don’t Overmix:
Overmixing adds too much air and can cause cracks. Mix until just combined for a stable, creamy filling.
Bake Low and Slow:
Baking at a lower temperature (around 325°F / 160°C) helps the cheesecake set evenly without browning too much or cracking.
Use a Water Bath (Optional but Helpful):
Wrapping your pan in foil and placing it in a hot water bath helps regulate heat, minimizing cracks and ensuring even baking.
Let It Cool Gradually:
Cool the cheesecake in the oven with the door cracked for 10–15 minutes before transferring to a wire rack. Sudden temperature changes can cause it to deflate or crack.
Chill Before Serving:
For best texture and flavor, refrigerate the cheesecake for at least 4 hours — overnight is ideal. It firms up beautifully and slices cleanly when fully chilled.
Use a Springform Pan:
A springform pan makes removal and serving much easier — especially for delicate cheesecakes.
 

Nutrition Facts (Estimated) — Italian-American Cheesecake Serving size: 1 slice

(about 1/10 of a 9-inch cake, ~120–140 g)
Nutrient Amount %DV
Calories 420 kcal 21%
Total Fat 26 g 33%
  Saturated Fat 15 g 75%
Cholesterol 140 mg 47%
Sodium 260 mg 11%
Total Carbohydrates 34 g 12%
  Dietary Fiber 0 g 0%
Total Sugars 25 g —
  Added Sugars 20 g 40%
Protein 13 g 26%
Calcium 220 mg 15%
Iron 1 mg 6%
Potassium 200 mg 4%
Most of the calories and fat come from the ricotta cheese, cream cheese, eggs, and butter, which provide the cheesecake’s rich texture. Sugar contributes a significant portion of the carbohydrates and overall calories.

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