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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.
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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.